Why is coffee sometimes nitrated but never carbonated? I've seen a lot of cold &quot;draft&quot; coffee appearing that is infused or pressurized with nitrogen gas (as with Guinness beer).  The added nitrogen leads to a &quot;smooth, creamy&quot; mouthfeel.  (Although it seems to dissipate very quickly – over a matter of minutes.)
I've never seen carbonated draft or bottled coffee – i.e., coffee infused or pressurized with carbon dioxide.  Dissolved carbon dioxide occurs naturally in sparkling spring water and fermentation, and is the gas added to most &quot;sparkling&quot; beverages.  Is there a reason cold &quot;sparkling coffee&quot; is not an item?
Carbon dioxide when mixed with water renders the water slightly acidic and changes the flavor of the beverage. It may also react with molecules in the coffee. Nitrogen is inert and will neither lower the pH of the coffee or the topping nor react with the coffee's compounds in other ways.