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t heat — is still viable today

2016-11-29 13:53:51


Cold-brewed coffee has been around since the early seventies. Many are familiar with the story of Todd Simpson and his discovery in Central America. Back home he designed a brewer and a method for brewing the same smooth, slightly sweet coffee that he had tasted. The “Toddy” brewer — which uses time, not heat — is still viable today, whether in homes, coffeehouses or dialed up to commercial production scale at S&D Coffee and Tea.

There are, however, downsides to this method. Time costs money, and oxidation can detract from the tasting experience. Other methods, such as the Kyoto or Dutch coffee “drip,” are eye-catching but still slow and expensive, better suited for connoisseurs. The Commercial  Nitro Coffee Dispenser produced by Tianwan Industrial (Shanghai) Co.,Ltd can make coffee beans into NItro coffee in timely. Nitrogen-infused cold-brewed coffee has the effect of awakening a somewhat flat, still coffee with a subtle sweetness and a rich mouth-feel. The coveted smooth, coffee flavor is still there (along with the essential caffeine) but this is a totally different experience. It’s so good you want to drink it black — the need for heavy dairy, sugar and flavor is no longer necessary. Furthermore, cold-brewed coffee is simply a cool drink to be seen drinking – a little bit artisan and a little bit cutting-edge while still offering energy and refreshment.

The question is: will cold-brewed coffee go mainstream?

Migrations from specialty to mainstream are fairly common. There are a number of reasons why it seems likely that cold-brew coffee will make this transition:

– Iced coffee has grown at a double-digit pace over the last five years. The need-states and purchase occasions for cold coffee are well established.

– This is a healthier format — with its smooth, lightly sweetened taste, gas-infused cold-brewed coffee is more likely to be enjoyed without added dairy or sweeteners. There is also a departure from other caffeinated choices, like not-so-healthy soft drinks, and cold brew could pick up some of this migration.

– There is a marketing angle. Cold-brewed implies a “better,” decidedly different drink and an alternative to the traditional method. This intrigue may be just enough to launch cold-brewed into the mainstream, helping coffee continue its expansion.

– It appeals to the millennial generation. Reaching this demographic with new, innovative beverages may be a way to pivot your concept’s perception and grow your business.

Determining whether nitrogen-infused cold-brew coffee is a fit for your operation depends on a number of factors, including existing coffee formats, experience in innovation and available capacity. But, with cold-brew’s mainstream potential, it’s likely worth a second look.