The espresso concentrate makes up 41% of the recipe, which is enough to produce real roasted bitterness rather than coffee-flavoured sweetness. Madagascan vanilla extract sits alongside it as a counterweight. The nitrogen widget is what makes the presentation: pour it into a chilled martini glass and a light brown crema head forms on top, much like a pulled espresso. Non-carbonated throughout. Sweet coffee and vanilla come through on the nose, warm rather than sharp. On the palate, espresso bitterness lands first, then the vanilla pulls things back into mocha territory. The texture is long and silky, the nitrogen infusion giving it a creaminess that a carbonated version couldn't replicate. The finish sustains, coffee bitterness and vanilla both holding on. Worth knowing: the caffeine content is equivalent to a double espresso. Not one for late evening if you're sensitive to it.