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Cold Brew Coffee conquers the restaurant menus to quadruple their demand

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Of all the possibilities that exist to make cold coffee, one that had less explored so far is the infusion brew without temperature increase.

The process by which yields a café Cold Brew Quality is not complicated, but it requires an appreciable amount of time: between 8 Y 24 hours depending on the desired result. What if, the drink is achieved depends largely on the time they rest coffee beans submerged in water.

From four to six hours, most compounds that give coffee its distinctive aroma and appear in the water being used for infusion. However, the percentage of these compounds on the total changes with time depending on the solubility thereof and Morphology own coffee bean, that is absolutely homogeneous.

These are hardly noticeable differences that separate the casual consumer of coffee that approximates the Cold Brew at the rate of dramatic increases in demand (neither more nor less than a increase 370% since 2015), of those scholars Coffee, tasters and regulars cafeterias.

It should be noted in this regard that the essential oils are not water soluble and therefore not removed. In consecuense, Cold Brew Coffee is less lardáceo and sweeter. Gourmands usually opt for this new product for restoration.

Small variations in texture and flavor, difficult to measure and explain, They have pushed back many establishments, they have preferred to stay out of the Cold Brew for fear of erring and have been limited to serving as the most common forms capuccino, Irish or American, among other. Until now, Clear.

Cold Brew as a new revenue stream in a mature market

Cold Brew Coffee begins to appear in the charts of many bars and restaurants. Predictable response if the results are taken into account Market research conducted by the New York firm StudyLogic.

Analysts have detected an increase of 80% Coffee consumption for Cold Brew only in the last year, while overall sales are growing at a slower pace a year in a market suffering from drowsiness. The descent to 3% during the same period no surprise.

Among the staunchest defenders of this new fashion are they environmentalists. While understand that other forms of preparation are more efficient (cold infusion requires more coffee beans), manage to stop the unstoppable rise of disposable capsules that have become popular in recent years and seriously contribute to the generation of plastic waste.

Another sector very grateful for the generalization of the Cold Brew are managers and owners of the cafes.

Jonathan Del Re It is one of those lucky ones who experience positively in their flesh the boom cold coffee. Jonathan has two local, the Dallis Bros.. Coffee Y the Varnishes Coffee. Every summer now becomes a “Summer Cold Brew Coffee“.

2017 it was, and everything seems to indicate that 2018 it will be. Definitely, this evolution Coffee ice cream popularized by Starbucks and competitors, It has become de facto in a revenue stream seated and previously unexplored.

This new product for restoration is, as well, spurring a whole new industry. Given the stringent requirements of preparation, sector businesses prefer to acquire barrels or tanks to companies specializing in production. It is the case Downeast Coffee, for example.

By having this type of trading partners some of the problems that have hit industry giants are solved. Specifically, we refer to the space problems that have prevented the professional team for developing Java Coffee Cold Brew Starbucks nitrogen came to all establishments franchise (not all outlets had space available to offer this product to their regular clientele).

Although Cold Brew price is logically higher as some herbal teas may require up 450 grams of grain (against the 90 grams which are commonly used), Restore the new product does not have to be relegated to the baggy pockets. In the casual cafe Eat 'N Park Pennsylvania it offers refillable coffee cup Cold Brew at a very affordable price. Mode is sold in this cafe mocha milkshake Java.

But why now why rush all restaurants, bars and cafes have options wishlist Cold Brew specialty coffee? Why not think of this from the very invention of the preparation method? What has changed?

height for the 'summer cafe time’

According Allen Leibowitz of the Momentum Coffee Spring (Texas, OF. UU.), there are five reasons why the Cold Brew now stands triumphant, but he has not done before:

  • The spread of coffee specialties. When going for coffee is no longer taking a cut, a latte or an American. There are a thousand and one varieties of coffee and even the smallest detail counts. The origin of the grain was one of the first factors considered, but this have joined cultivation form, spices with which is flavored concoction, the method of preparation and other ingredients with which the infusion is mixed.
    Thus it has reached the point where an ecological civet coffee granita with cocoa and cardamom is not an unreasonable choice for the letter of a cafe in vogue.
  • The emergence of new technologies. Not only we talk about the cold infusion of nitrogen that has already been tested by Starbucks and other industry players, also the contributions made in food security and distribution have helped him pave the way for the sale of ready-to-drink (RTD).
  • Large coffee companies opt for the product. The ecosystem of which we are witnessing in the world of coffee would not be possible without the business structure that materializes. This framework exists only when there are good economic prospects; that is to say, the income stream derived from Cold Brew will augur a promising future.
  • The connection to other emerging markets. Coffee cold infusion has a strange relationship with artisanal distillery. Fans of beer and other homemade spirits are more receptive to the idea Cold Brew Coffee.
  • Omnipresence. These specialty coffee cafes are not only renowned and exclusive clientele. Copar start now brews shelves ready to drink at any time in the refrigerated sections of grocery stores, in supermarkets and even in gas station shops. The ubiquity of the product helps it increasingly larger number of consumers who know their existence and feel intrigued by the benefits of Article.

We'll see if finally this summer places the Cold Brew coffee on a pedestal, or if the product can not stand the test of time and perishes as a fad. Anyway, on days as hot as this summer, want to start the day with an extra dose of energy and freshness. Where you can get a Cold Brew these parts?

Cold Brew Coffee conquers the restaurant menus to quadruple their demand
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Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.

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