Comments on: Manufacturing Food Safe Cold Brew https://www.teaandcoffee.net/feature/20656/manufacturing-food-safe-cold-brew/ Mon, 02 Nov 2020 19:13:02 +0000 hourly 1 By: Egemen Tavsanci https://www.teaandcoffee.net/feature/20656/manufacturing-food-safe-cold-brew/#comment-331481 Mon, 02 Nov 2020 19:13:02 +0000 https://www.teaandcoffee.net/?p=20656#comment-331481 Hi,

I am looking for ways to have a longer shelf life than a month and a half for Cold Brew with vegetable milks in Europe. At the moment, we are using HPP (High Pressure Pasteurisation) which requires cold chain delivery/storage. The black coffee goes up to 8 months of shelf life 0-4C but the vegetable milk mixes create lots of problems on the B2B customers. Any help? Any idea? Any connections you would recommend?

Thanks a lot,

Ege

]]> By: Alicia Byrne https://www.teaandcoffee.net/feature/20656/manufacturing-food-safe-cold-brew/#comment-248735 Sat, 02 May 2020 06:59:33 +0000 https://www.teaandcoffee.net/?p=20656#comment-248735 I find it interesting how you mentioned that nitrogenating the coffee before capping and seaming can preserve the taste and improve shelf life. I would imagine that for that to happen, you will be needing a good seaming machine to make sure the process is smooth. This is something interesting that I would share with my friends so that they know of the application of canning and seaming in producing the coffees they like to drink everyday.

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