Cool, I had seen that around town but didn't realize it started out here in Austin. Yeah, The creamy mouthfeel from nitro really works well with cold brewed coffee. I've noticed people who tend to "doctor" their coffee with a lot of cream and sugar use way less (or none at all) when it's served on nitro.
Yeah, if you have a keg that seals really well I'd use the bare minimum to pour, and vent the keg every day. Of course Starbucks has gone Guinness with their iced coffee and is serving it on nitro now.
That's been around on the West Coast for a while. Not sure where it started, but I'd assume Portland, Seattle, or San Francisco.
Edit - i gave it a search and it looks like it started in Austin. Basically the Texas equivalent of the three above cities. It's available in cans out here as well.
I haven't tried nitro coffee, but it doesn't sound like my cup of
joe. I like my coffee black, especially iced coffee. It's just more refreshing that way, IMO.
I've seen recommendations to use beer gas mix for wine draft systems, but I think that is because there is still residual CO2 in the wine so a small pressure of CO2 is appropriate. Maybe something like pure argon would be a better choice for coffee.