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Teeccino Blog

TeaNitro On The Heels Of Nitro Coffee!


Written by: Caroline MacDougall

GalensDraft copyIf you’ve visited Teeccino’s Facebook page lately, you’ll have seen photos of our newest creation: TeaNitro. Whoa..what are they up to over there in Teeccino land? We’ve been giving sneak previews to some friends and strangers alike of our answer to the latest coffee craze: Nitro Coffee. You may not have heard of that either since Nitro Coffee is just being introduced in a few pockets around the country, but Santa Barbara happens to be one of them. So we thought, why not nitro Teeccino?

OMG! I wish I could send you a pint right through this email because you can’t believe how delicious nitrogenated Teeccino can be! But first let me back up and tell you all about nitrogenation and why it makes Teeccino taste so unbelievably delicious, creamy and refreshing!

Ever drunk a pint of Guinness? Or watched those cascading micro-bubbles like a waterfall in a glass of a nitrogenated stout? Nitrogenated beer is appearing everywhere on tap as microbrewers discover how nitrogenation brings out the sweet flavors of a bitter beer.

Beer is typically carbonated with CO2 like sodas. But CO2 gives beverages an acidic flavor. Nitrogen, which is 78% of our atmosphere, is much harder to mix into a liquid. But when you do, it produces sweet, creamy flavor notes without any of the acidity of CO2. It also doesn’t make you burp like CO2 because the micro-bubbles of the dissolved nitrogen don’t have that gassy effect.

There must have been a home brewer who also was a coffee roaster because some inspired soul had the idea to nitrogenate coffee. I’m sure they felt just like I did when my home brewing son, Galen, who is also Teeccino’s sales manager, handed me a pint of nitrogenated Teeccino. OMG! It was such a revelation to my taste buds!

First off, it has this foamy froth on top that reminds you of the crema on an espresso or the head on a pint of beer. Next, I was blown away by the creaminess in my mouth – without any dairy – plus the texture of the micro-bubbles and the visual fun of watching the drama going on inside the glass. I drank it right down and asked for more. And that’s how it’s been as I’ve watched everyone else react to their first taste of nitrogenated Teeccino. More please!

Here’s what everyone says: It’s so reCheers!freshing! It’s so sweet, are you sure there’s no sugar in this? It’s so creamy! It’s so rehydrating! From small children to tattooed beer drinkers to coffee addicts to grandmas, everyone loves the taste and the experience of TeaNitro.

Our first decision was to focus on our Dandelion flavors, Dark Roast and Caramel Nut, so people who need to be gluten-free could drink nitrogenated Teeccino too. Dandelion root is renowned for its liver cleansing properties, its minerals and antioxidants. Along with chicory root, it contributes inulin, a prebiotic that feeds your beneficial digestive flora, to a cup – or shall I say pint? – of Teeccino and its bitter flavor adds to the digestive health benefits too.

If you’re gluten-free, you can’t drink beer, but you’ll feel like you’re drinking a beer when you’ve got a pint of TeaNitro in your hand. Rest assured, TeaNitro is non-alcoholic. It also doesn’t need to be sweetened because the nitrogen brings out the sweetness in Teeccino’s carob, dates and figs making it sweet enough to be entirely sugar free. Gluten free, alcohol free, sugar free. Just Teeccino on nitro!

We began making kegs of TeaNitro last spring and taking them to festivals like Earth Day where it debuted publically for the first time. Then we had a launch party at our local favorite carolineservingnightclub here in Santa Barbara, SoHo. Of course in the bar setting, we couldn’t resist making some tasty combinations with liqueurs and next thing we knew, we had a whole menu of great mixed drinks using TeaNitro as a base. We were ready to rock and roll!

But we ran into a bump in the road. We had planned to start by brewing TeaNitro at our local coffee company but they were having so much demand for their Nitro Coffee that they decided they couldn’t brew Teeccino too. Bummer! But the entrepreneurial road is never an easy one, at least not for me, and you can’t get discouraged when things don’t go the way you want them to!

So we’ve been out visiting beer breweries to research the equipment we need to brew up Teeccino and then to nitrogenate it. Though we can make TeaNitro on a home brew scale, we need to ramp up to real production numbers and professional quality in order to launch it. We’ve discovered that what we need is, of course, different in many ways from what beer breweries have so it’s become clear that Teeccino needs its own brewery!

We’re calling it “The Brew Lab” because it will be small but perfect for our beginning needs of putting TeaNitro into kegs. However, we still have the hurdle of the financial challenge. We just don’t have the resources to finance it ourselves. So, we’re thinking of a crowd-funding campaign.

What do all of you think? You know Teeccino best. Are we heading in the right direction? Do you think a crowd-funding campaign is something you could get behind? Are you excited about tasting TeaNitro?

Please share your thoughts with us!

Dandelion Draft Nitro Coffee

TeaNitro (formerly Dandelion Draft) vs Nitro Coffee

Posted in Caroline's Musings, Events & Contests, Health Buzz, Teeccino Buzz

11 Responses

  1. Keith Vesper says:

    Definitely would love to see this available!

  2. Barbara Koch says:

    I would love to try this !! It would also be interesting to make it with the chocolate mint Teeccinno.

  3. DeAnna says:

    Can’t wait for this to hit the shelves in West Texas! Crowd funding is a great idea.

  4. Breeze says:

    First, I’m ridiculously excited you chose dandelion to be the flagship flavor. It’s amazing for the Paleo community to have an option that’s not caffeinated coffee! I am obsessed with Teeccino and I have to tell everyone in my office how amazing it is. Second, I can’t tell you how I wish Teeccino was a regular in coffee shops so I could actually be excited to go there when everyone else wants to “go get coffee”. If Dandelion Nitro went into coffee shops, I’d stop by everyday, and probably be the happiest person there because of it. Third, if this went to a crowd funding platform I would completely support it; I want to taste that Dandelion Nitro! Keep up the entrepreneurial spirit because we Teecciners can’t get enough of Teeccino!

  5. Bonnie Salles says:

    Yes. I can’t wait to taste Dandelion Draft. A Kickstarter campaign would work well, I’ll bet. wish I could go to Santa Barbara about now.

  6. Aeron says:

    I love Teeccino. I love Teeccino. We need to see it everywhere, drink it everywhere and hopefully make it a household staple. Keep up the quality and innovation! I can’t wait for my next cup!

  7. Elissa says:

    This sounds fabulous. However, I am poor. It is all I can do to keep myself in Almond Amaretto, Maya Chai, Chocolate Mint, Southern Pecan, Dandelion Caramel Nut, etc. I’ll have to cheer you on from the sidelines and wait until you can offer your nitro products on line. If there is ever an opportunity to taste them on the San Francisco Peninsula, near Los Altos, please let me know. Go for it!

  8. Kathryn says:

    Ha – I just googled how to make at home nitro coffee with the hope of doing this with teaccino! I litterally almost bought a whipcream cansister on amazon just now. Lol. I want to try it, it looks soooo amazing!

  9. Cathy Riihl says:

    Sounds awesome! I will support you on the endeavor!!

  10. Joe Pavlich says:

    GO FOR IT GO FOR IT GO FOR IT, I purchase Teeccino at my health food store all the time, it helped me lose my addiction to caffeine and 123 pounds, I will be more than happy to support this endeavor.

  11. Becky says:

    I have loved Teeccino from the very first sip back in March of this year. I am impatiently awaiting the arrival of the Nitro Dandelion Brew, I just know I will love it. I like to ‘whip’ my chilled Teeccino with an immersion blender and it becomes frothy and creamy, similar to nitro but of course not quite the same.

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