• Biscotti Testarossa — an oatmilk latte with almond, hazelnut, and mascarpone cream foam, topped with a freeze-dried orange.
• Peppermint Mocha — espresso, milk, and chocolatey peppermint, topped with whipped cream and crushed peppermint. It can also be enjoyed caffeine-free.
• Iced Gingerbread Latte — orange and plum-noted espresso with gingerbread and simple syrup, served with a choice of milk.
• Iced Mint Brew — Gregorys Nu Brew – cold brew blended with Nutella and milk – swirled with peppermint and mocha, topped with whipped cream and peppermint pieces.

The limited-edition holiday beverages are available through the season or while supplies last. Gregorys Coffee also announced that as of November, the chain has removed the upcharge on dairy-free milks.

Founded by lawyer turned coffee guru Gregory Zamfotis, Gregorys Coffee was born 17 years ago. What started as a family business with one shop in Manhattan now has a cult following of “Gregulars” and a chain of 48 stores across 10 markets, with seven new shops set to open through 2025.

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With a market hungry for innovation and convenience, Dice’s Frozen Coffee Ice Cubes offer a revolutionary solution to the age-old problem of diluted iced coffee. Simply add Dice Frozen Coffee Ice Cubes to any cold coffee drink and savour every sip without compromise. The cubes, crafted from premium organic coffee, gradually infuse the coffee beverage with rich flavour as they melt, ensuring a consistently satisfying coffee experience from start to finish.

Crafted from chocolatey, nutty dark roast beans, Dice Coffee Ice Cubes undergo a unique nitro-freezing process, preserving their well-rounded, full-bodied, low-acidity cold brew. Designed to enhance your coffee experience while respecting your taste preferences, Dice Coffee Ice Cubes ensure a slow melt that keeps your drink cold without compromising its integrity.

“Our focus during the R&D phase was to create a cold brew that could complement and elevate a wide range of coffee experiences. We knew that coffee preferences differ greatly from person to person, so we worked hard to develop a cold brew with a well-rounded flavour, low acidity, and versatility,” said Gaelan Simpson, co-founder and CEO of Los Angeles-based Dice Provisions. “After testing blends from all over the world, we landed on a South American coffee that offers the perfect balance — rich, chocolatey notes without the tanginess that can overpower other flavours. We paired this with a dark roast to deepen the richness and reduce acidity, ensuring the brew enhances rather than competes with the coffee in your cup.”

Simpson added that after only a few minutes into sipping, the taste completely dilutes. “Our slow-melt, nitrogen-frozen coffee cubes are made with premium dark roast coffee beans that keep your drink cold while enhancing whatever coffee you drink — whether that’s a French roast, Nespresso pod, or even an afternoon smoothie or cocktail that needs a little coffee kick.”

Dice Coffee Ice Cubes are offered in resealable standup pouches found in grocery store freezers. Each bag contains 24 oz of product, which should last for one week’s worth of iced coffee made at home. The coffee ice cubes are certified organic, with zero additives, zero sugar, and < 5 calories. Dice Coffee Ice Cubes retail for USD $12.99 at Co-op Santa Monica, The Farms Deli in Santa Monica, Vincente Foods in Brentwood, Hank’s Organic in the Art District, and Natural Grocery Stores across southern California. For more information about Dice Coffee Ice Cubes, visit diceprovisions.com.

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“As always, Equator is committed to making coffee approachable and accessible, while staying true to our values of sustainability and quality,” said Shelby Colley, head of marketing at Equator Coffees. “Partnering with Steeped Coffee allows us to offer our customers a convenient and sustainable way to enjoy cold brew at home, without compromising on the experience they’ve come to love. We’re thrilled to introduce this product, which aligns with our mission to deliver exceptional coffee with a positive
impact on both people and the planet.”

Josh Wilbur, Founder and CEO of Steeped Coffee, shared his excitement about the partnership: “We are absolutely thrilled about our collaboration with Equator Coffees. With our eco-friendly brewing method and Equator’s exceptional coffees, we’re excited to offer an authentic specialty coffee experience that not only delivers premium taste, but also leaves a positive impact on the planet. Together, we’re brewing a brighter, more sustainable future.” Equator’s cold brew blend in steeped brew bags is now available for purchase on equatorcoffees.com and will be coming soon to Amazon.

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Cold brew coffee has been a hot product for innovation for many brands and retailers seeking to refresh their product offerings and to dabble in the ready-to-drink (RTD) space. The cold brew category, which had a market size of USD $401 million in 2021, is projected to grow by a compound annual growth rate (CAGR) of 22.7 percent between 2023 and 2030, per Skyquestt. Many businesses recognise this and want to capitalise on the increased consumer interest. As companies in the sector are ramping up for peak cold brew season, many consumers will have already been drinking theirs – 16 percent of Americans drank at least one cold brew in the past week, according to the January survey of the 2024 National Coffee Data Trends report.

Consumers like cold brew’s great taste, convenience, and health benefits. Americans under 40 years old are driving the consumption of cold brew, and this versatile and trendy beverage is especially popular with Gen Z as an afternoon pick-me-up. This adds an even greater incentive for operators to get involved in the cold brew and cold coffee space.

As manufacturers and retailers are learning more about cold brew, it is important that they become familiar with cold brew food safety and the regulations and considerations underpinning this area. Coffee continues to be one of the safest foods in America – but as with any evolving area, science, facts, and expert advice can help assure that operators comply and use best practices in their business. As such, the purpose of this article is to detail some of the current challenges around safety and compliance for cold brew manufacturers and retailers.

What is cold brew coffee?

Between 2016 and 2017, several leading experts from across the coffee industry came to the National Coffee Association of USA, Inc (NCA), concerned that the lack of a common definition of “cold brew coffee” could lead to a range of different products being labelled or represented as cold brew coffee. This was important, as the US Food & Drug Administration (FDA) and the US Federal Trade Commission (FTC) require product and marketing claims to be “truthful and not misleading.”

Since the FDA does not have any formal definition or Standard of Identity for cold brew coffee, the stakeholders put their heads together and, through much debate, developed a baseline description for cold brew: a product made with roasted coffee grounds and brewed with room temperature or cooler water (NCA Cold Brew Safety Guide for Manufacturers). To avoid limiting future innovation in the cold brew space, the description is relatively broad and serves as a guide, so that operators working with cold brew can develop great-tasting products and feel good knowing they are serving authentic, safe products. Knowing how cold brew is made, prepared, and/or processed also helps identify potential safety risks and determine how it should be regulated.

How cold brew is made

Cold brew is traditionally made by ‘cold brewing’ roasted and ground coffee beans from Coffea arabica (Arabica coffee), or a blend of Arabica and Coffea canephora (Robusta), with filtered water. It can take some trial-and-error to find the right bean blend, roast, and grind that works with a cold brewing process to get a desired taste profile. Brewing water is typically room temperature or cooler, and steeping times for brewing can vary tremendously, from as little as a few minutes to 12 to 18-plus hours overnight. Brewing can be done at a retail shop using a five-gallon, full-immersion method or on an industrial scale in a manufacturing plant. Nowadays, all types of basic to very advanced technologies are available for cold brewing.

Once the cold-brewing step is complete, cold brew coffee can be served immediately at a retail shop or be heat-processed with a cook step and packaged in a container with an air-tight seal at a manufacturing plant. Cold brew can also be distributed in airtight kegs, bottled, or held with nitrogen gas to make nitro cold brew. There are too many bottling, distribution, and serving scenarios to account for here, but having detailed knowledge of how the cold brew is brewed, processed, and/or packaged, held, and served will help determine what food safety risks and regulations might apply to a product and to the operator.

Cold brew coffee can also be manufactured or served with additives like dairy or plant-based milks, spices, and herbs, or formulated with ingredients for functional health, novelty, and taste appeal. Because added ingredients have the capacity to introduce new food safety risks to the equation, this article focuses solely on unsweetened, plain cold brew. A manufacturer/retailer should always work with a food safety and compliance professional who can help oversee and provide guidance on navigating overly complex and nuanced food safety approaches needed for cold brew coffee.

Manufacturing rules

Historically, there have been a few instances of food recalls for manufactured RTD cold brew due to a lack of manufacturers’ awareness over FDA’s food safety and compliance rules. Cold brew that has been brewed and bottled in a manufacturing plant with an air-tight seal, whether as concentrate or single-strength (drinkable strength), needs to be processed with Good Manufacturing Practices (GMPs), heat-treated with a cook step, and packaged following FDA’s low-acid food regulations (21 CFR § Part 113). This is done to prevent the pathogen Clostridium botulinum, or C bot for short, from growing and producing toxins that could cause botulism. A manufacturer needs to work with a licensed low-acid food processing authority and have their process filed with the FDA.

Rules for retailers

For retailers, the regulations have been unclear, for several reasons. The FDA publishes the Food Code every few years, which sets a model for the safe handling of food in a retail setting. Federal, state, and local health departments can then decide how to interpret and enforce the Food Code in their own areas. However, health inspectors are often uncertain how to interpret the Food Code, which has created inconsistent enforcement and confusion amongst coffee shop retailers. One challenge for inspectors has been to determine how to regulate cold brew prepared, held, and served at retail, such as when brewing at room temperature for a prolonged time, or holding nitro cold brew in airtight kegs. The Food Code can offer multiple options for enforcement, one of which considers cold brew’s physical and chemical properties, like pH and moisture content.

Cold brew has a pH, or a measure of the acidity or alkalinity of a substance, which is considered low acid. A low acid food can, under certain circumstances, allow pathogens to grow or toxins to form, and cold brew coffee has a lot of moisture, conditions which, in theory, could potentially allow the growth of pathogens.

The Food Code recognises that in instances of a low acid pH and high available moisture content (measured through water activity aw), a food or beverage may be considered a time/temperature control for safety (TCS) food. A TCS food could, as the name implies, require specific holding temperatures and times, or require a heat-cook step.

However, the Food Code also allows that such TCS measures may not be required if certain conditions are met, such as the provision of safety data showing that a food or beverage can be produced safely under the desired conditions. Such safety data can be submitted to the health inspectors in the form of a challenge study or Product Assessment (which are scientific ways of evaluating the safety of a food).

Retailers are fortunate in that plain, unsweetened cold brew lacks nutrients for most organisms to grow, and many industry members would tell you that in their own privately run studies, cold brew seemed to prevent pathogens from growing. While the jury is still out as to what the exact mechanism might be, there seems to be some aspect of cold brew coffee that has antimicrobial properties.

Health inspectors often need to rely on science-based evidence like a challenge study or Product Assessment to determine how pathogens can grow in a food or beverage in order to make risk-based decisions. Recently, the NCA published a challenge study white paper on retail cold brew food safety, which evaluated concentrated cold brew prepared by the full-immersion method and single-strength cold brew packaged in a bag-in-box (which is often then inserted into a chilled dispenser at retail). The cold brew was purposely tested with known amounts of E coli, Salmonella, Listeria, C bot, Bacillus cereus, and Staph. These are different pathogens that are representative of common sources of food-borne illness and infections. The cold brew was stored at 85°F/29°C in conditions with air and no air for up to 11 days. The researchers found that neither pathogenic growth nor toxin formation occurred in the tested cold brew. These findings are crucial to help inform health inspectors on the safety of cold brew – and provide a strong scientific basis to demonstrate the safety of cold brew coffee.

What the future holds

While the research and resources that have been created are important steps for protecting this category, there is more work to be done to make sure that everyone is on the same page.

The NCA is currently working elbow-to-elbow with health inspectors, FDA scientists, and allied industry members with the Conference for Food Protection (CFP) in the Council III, Retail Cold Brew Coffee Safety & Compliance Committee. The committee aims to provide guidance to the CFP and ultimately health inspectors and retailers on how to interpret and enforce the Food Code for safety and compliance of retailers’ cold brew coffee programmes.

By being proactive, retailers, industry stakeholders, and health departments can work collaboratively to determine a common interpretation of the Food Code that most inspectors can get behind and retailers can comply with. Once guidance is developed through the CFP, the information can be shared with retailers and inspectors nationwide, followed by training and education to bring everyone up to speed on serving safe, compliant, and great-tasting cold brew.

• Mark Corey, PhD, joined the NCA as director of scientific and government affairs in February 2018. Previously, he worked in research and development roles in the coffee industry for ten years and was volunteer chairperson of the NCA’s Scientific Leadership Council for five years.

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When you think about European coffee culture, your first thought is probably sipping espresso at the counter in Rome or café au lait on the boulevards of Paris or perhaps the vibrant specialty scene you can find on high streets across the continent.

And while hot coffee continues to dominate the European market, ‘the times they are changing’, with consumers increasingly seeking cold options. Within this, ready-to-drink (RTD) coffee is a particularly exciting space offering consumers convenience, innovation, and a fresh experience.

In this article, we will explore what is driving this trend, where the trend is most profound, where it is going next, and how players in the industry can capitalise on the growing ‘cold rush’.

What’s driving the ‘Cold Rush’?

One of the things we at Finlays love about the coffee industry is that it never stands still; there is a constant thirst for innovation and bringing new experiences to its consumers.

Nowhere is this seen more clearly than in the RTD coffee space, where we are seeing huge amounts of innovation to bring new experiences to consumers – and particularly younger consumers – who are seeking convenience, novelty and innovative flavour profiles and combinations.

Convenience is particularly influential. The ability for great tasting coffee, which can be enjoyed immediately, anywhere, at any time offers a huge benefit to consumers.

So, while Europe might trail the US market when it comes to RTD coffee, it is catching up fast.

Where is RTD coffee being embraced?

The key markets today are in Western Europe, where RTD coffee is reaching significant scale, with further high growth forecasted. Germany is currently the largest market and has reached over half a billion dollars (USD $501 million in 2023) with 6 percent CAGR predicted up to 2028.

The UK is hot on its heels, currently valued at $340 million, but with predicted growth at 15 percent CAGR between 2024 and 28, per Euromonitor International. In fact, according to Euromonitor, the UK is forecasted to reach over $700 million by 2028, which would make it the largest market in Europe.

Multiple emerging markets

There is good growth potential elsewhere as well, with the Netherlands, Spain, Switzerland, and Turkey all expected to reach over $250 million by 2028. We are also seeing RTD coffee emerging in markets with high coffee consumption, where younger populations are driving market trends (such as Turkey, Sweden, and Spain), and where there is a high dairy intake (Switzerland, Austria, and Belgium).

Turkey, for example, expects more than 19 percent growth between 2024 and 2028, with high popularity of RTD coffee products such as Nescafé’s Xpress.

Where is acceptance slow?

Uptake has been slower in Italy, where coffee consumption remains fairly traditional and penetration of multinational foodservice operators is lower, therefore not driving the overall trend for iced coffee as effectively. With that said, even in traditional coffee markets, we are seeing younger consumers in this market beginning to make the switch.

Cold brew vs iced coffee

Within RTD coffee, a segment we are particularly excited about at Finlays is cold brew. While this segment is still in its early days, high growth is predicted over the coming years.

And to be clear – it is not a question of cold brew versus iced coffee – there is plenty of headroom in the European market for both, catering as they do to different consumer needs. Cold brew’s flavour profile and perceived smooth taste make it a perfect solution for an elevated offering.

In fact, the critical challenge facing the cold brew segment is around consumer education of what cold brew is, and the benefits it offers compared to iced coffee. However, this is something we are now starting to see thanks to major foodservice operators such as Starbucks featuring cold brew on its menus.

Cold brew’s trajectory in Europe

To understand the future of cold brew coffee in Europe, it is useful to look to the US market where cold brew has experienced astronomical growth over the last ten years or so, and now accounts for a fifth of all consumer spending on RTD coffee in retail. In the US, lots of brands, such as Starbucks and Peet’s Coffee, are effectively balancing their portfolios with both iced coffee and cold brew to target different market segments and consumers.

Following that path, cold brew is starting to emerge across Europe, and particularly in the UK, as well as Germany, primarily being driven by younger consumers who are seeking an elevated experience.
However, until now, the European market has struggled with supply challenges, with accessibility of high-quality cold brew concentrates hampering growth.

What’s next for RTD coffee in Europe?

RTD coffee is a hugely exciting opportunity for brand owners in Europe, with high growth predicted over the coming years. Here are four key trends to watch out for:

1. The Cold Rush. Expect to see consumers continue to explore cold coffee options, establishing RTD as a firm favourite across Europe.
2. Blurring lines. The blurring of RTD coffee with energy drinks is another key dynamic, with coffee offering a strong and compelling alternative to traditional energy drinks.
3. Cold brew enters the mainstream. With companies such as Starbucks, Blank Street, as well as independent coffee shops now offering cold brew, the stage is set for cold brew to enter the mainstream. Cold brew’s visibility will only increase, driving consumer awareness and understanding of the unique benefits it offers.
4. Innovation. As always in the coffee industry, we expect to see a huge amount of exciting innovation in the category. Recent examples include Joe and The Juice offering cold brew tonics, the continued use of CBD for functionality, and of course, the continued fusion of coffee and alcohol in applications like RTD cold brew martinis.

It will be fascinating to see what other innovations we see over the coming years.

• Thom Walton is group head of marketing and communications at Finlays, a leading global supplier of tea, coffee and extract ingredients and solutions to brand owners, retailers, and foodservice operations. Starting his career in creative marketing, Walton joined Finlays in 2019 where he is responsible for global marketing and communications. He uses his personal passion for tea and coffee in all their formats to support Finlays to connect with their customers around the world.

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Tapping into this growing trend, Nescafé launches its new Nescafé Espresso Concentrate. Designed to capture the out of home cold coffee experience, this premium liquid coffee concentrate brings barista-style personalised iced coffees to consumers’ homes. Here’s how:

• Customisable: consumers can simply add a small shot of Espresso Concentrate to milk, to have a creamy iced Latte, to water for a robust Americano, or even mix it in a refreshing twist with a lemonade or juice.
• Quality coffee: a blend of selected coffee varieties roasted and brewed to deliver a rich and bold taste.
• Uncomplicated: no special equipment or barista skills needed.

Philipp Navratil, head of Nestlé’s Coffee Strategic Business Unit, said, “Young coffee consumers start drinking their coffee cold. With the Nescafé Espresso Concentrate we want to capture the growing out of home cold coffee trend and bring it in-home, with a quality premium cold coffee, in a convenient, simple, and customisable way.”

Damien Tissot, head of Nestlé R&D for Coffee added, “At Nestlé we leveraged our state-of-the-art coffee roasting and brewing technologies across roast and ground, soluble, ready-to-drink and portioned coffee formats. With the Nescafé Espresso Concentrate we build on our expertise to create tasty and convenient coffee-at-home experiences for cold consumption.”

The Nescafé Espresso Concentrate is currently available in two flavours: Sweet Vanilla and Espresso Black.

The Nescafé Espresso Concentrate is launching this month in selected retailers in Australia, in bottle format, and in e-commerce platforms in China as a single serve pod to pour over milk, water, or juice. It is set to expand to markets worldwide over the coming years.

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Brits still may not like their tea cold but they are embracing cold coffee – cold brew to be exact.
Thom Walton, global head of marketing at Finlays, a B2B manufacturer and supplier of tea, coffee and extract ingredients, including cold brew, commented that the UK cold brew market “first started to emerge in 2015, with availability largely focused on London. Since then, however, the category has seen strong growth with the number of retail stores and foodservice outlets offering cold brew increasing 140 percent CAGR, to reach consumers across the UK.”

Cold brew is made by soaking or ‘steeping’ coffee beans in cool water for at least a day in order to extract the flavours from the beans. Due to the gentle process and no need for high temperatures or pressures, the resulting product offers consumers a smoother, naturally sweeter, less acidic beverage. Walton explained that medium and dark roasts, coarsely ground, are best suited for the slow extraction process, “preventing over-extractions and bitterness, instead producing that velvety cold brew experience.”

It may be a niche market in the UK now, but the cold brew coffee market is experiencing rapid growth. Infographic credit: Finlays

It is this flavour profile and mouthfeel that Walton attributes to cold brew’s growth in popularity. “Finlays’ own UK consumer research found that once people start buying cold brew, they can’t stop,” he said, noting, “Of those surveyed, nearly half (43 percent) reported drinking cold brew at least once a month, while others drink it weekly (15 percent) and some even daily (8 percent).”

A new flavour and format

Its smooth taste, strong coffee flavour, and lower acidity compared to regular coffee offers a different consumption experience for consumers, especially those who want to diversify their coffee shop or café order. Cold brew has seen an increasing adoption in coffee shops and cafés, fuelling its growth on the back of the simultaneously growing coffee shop culture. Ilaria Abagname, a consultant at Euromonitor International, explained that “coffee shops play a key role in terms of innovation, as they act as a hub for educating consumers about new products, approaches to new coffee varieties and brewing methods, as well as syrups and flavours or alternative milk options.”

Consumers are increasingly interested in trying new and unique coffee flavours, said Abagname, adding, “cold brew allows for play and experimentation with flavours and ingredients, enabling a wide range of customisation options.” This is especially utilised in ready-to-drink (RTD) formats of cold brew, which offer a significant bolster to the category as RTD in itself is a growing market. One example is the use of nitrogen gas in cans to make nitro cold brew coffee, which gives the beverage a smoother texture and enhances its sweetness while reducing bitterness.

Major brands like Starbucks, Costa, Emmi, and Arctic Coffee dominate RTD/iced coffee in the UK, revealed Walton, and introduce flavour variations for their consumers. He used Califia Farms as an example, which introduced a pumpkin spice flavoured cold brew to its existing range in autumn 2022, driving the consumption of cold brew beyond the warmer summer months and showing how cold brew can provide a platform for flavour innovations to expand the category.

But it is convenience that may be the main draw for consumers. “We found that cold brew meets various consumer needs, from on-the-go refreshment to a quick caffeine boost,” noted Walton. According to data from NeilsenIQ, the RTD/iced coffee segment has grown from GBP £69.3 million in January 2023, to £77.1 million in January 2024, which in turn delivers growth in the cold brew segment.
“The growth of the RTD market has provided a significant boost to the cold brew trend by making it more convenient and accessible,” explained Abagname. “In fact, the RTD format has expanded its reach beyond coffee shops and cafés, making iced coffee and cold brew options available in retail spaces at an affordable price. This increased availability has promoted cold brew to a wider audience, driving its popularity further.” It offers consumers convenience and on-the-go consumption opportunities, all areas that consumers are demanding from the brands.

“Another factor driving awareness of cold brew,” commented Walton, “is the presence of multi-serve formats in retail. While single-serve formats occupy a stronghold in grab-and-go fridges, cold brew can also be found in a multi-serve format in the main aisles.” Although this may currently be a smaller segment of the market, it does give consumers a convenient and affordable way to consume cold brew at home, especially with cold brew being marketed as a more premium beverage offering, with a price to match.

Appealing to younger consumers

Cold brew is building a consumer base from customers who want an alternative to sugary iced coffees. As cold brew is a naturally sweeter beverage, it requires less sugar or sweeteners, which appeals to many consumers. Its convenience, grab-and-go attributes, and potential health benefits are reasons why cold brew is particularly desirable to Gen Z and millennial consumers, who are increasingly mindful of health.

Image: Finlays

Cold brew offers new drinking occasions for coffee, “such as an after-lunch pick-me-up, or in the evening as an alternative to alcohol,” said Walton. The premium nature of cold brew presents it as an alternative to alcohol for social occasions and gains support from the low and no alcohol trend.
“A key factor is that millennials and Gen Z are drinking alcohol more mindfully than previous generations, while also seeking healthier beverage options. This has driven demand in the ‘low and no’ alcohol category where cold brew plays a key role in innovation. Younger consumers are also much more receptive to exciting new beverage concepts and a premium drinking experience meaning they’re willing to try new things and to pay more for them,” shared Walton.

Abagname further added that cold brew coffee offers experimentation with flavours and ingredients and customisation. “This aspect of cold brew appeals to younger consumers who value variety, novelty, and the ability to personalise their food and beverage choices.”

A hot future for cold brew

Commenting on the future of the UK cold brew market, Walton revealed that we only need to look towards the US. “Looking at the trajectory of cold brew coffee in the US over the last ten years, there’s a clear direction of travel for the UK and Europe over the next decade. While the UK market is small, at Finlays, we believe the UK is about to follow the US in having its own cold brew moment with fast growth anticipated over the next few years.” He said that in the UK, currently, “the cold brew coffee market segment is valued around £10 million, however this is expected to reach £26 million by 2027. This presents a superb opportunity for brands who seize the initiative by bringing cold brew coffee into the mainstream.”

Finlays, which operates a cold brew facility in Hull, Yorkshire, UK, anticipates the continued growth of the category across the UK and Europe, as shown in the infographic above.

Meanwhile, Abagname emphasised the increasing interest in functional beverages and wellness-oriented products. “Cold brew may incorporate additional health benefits or functional ingredients, appealing to consumers looking for beverages that support their overall well-being.” She cited the UK brand Rokit Health, which offers cold brew coffees made with oatmilk and added vitamins and minerals. Noting consumer demand for reduced fat and sugar options, and cold brew’s adaptability, Abagname said the category can meet this demand, further encouraging its growth.

So, while the cold brew may currently be more of a niche market in the UK, it has a lot of potential to build on a wide variety of trends – from convenience to customisation to innovative flavours to healthier options to plant-based additives – that will secure its continued success.

• Kathryn Brand is an associate editor on T&CTJ, while still writing for several of Bell’s other magazines. She joined Bell Publishing at the beginning of 2022 after graduating from the University of East Anglia with a degree in English Literature and Creative Writing. She may be reached at: kathryn@bellpublishing.com.

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Over the last decade, I have had the privilege of watching the US retail coffee market unfold and it has been quite a journey. Today, I invite you to sit back, relax and open a can of your favourite coffee as we reflect on where the market has been, where it is now and where it’s going next. 

RTD coffee was first introduced in the US in the 1950s but didn’t fully resonate with consumers until forty years later. In the mid-1990s, an icon was born: the Starbucks bottled Frappuccino. This sweet, creamy, indulgent coffee beverage set the tone for what would be the RTD coffee space for over two decades. 

The early 2000s saw a surge in the popularity of RTD coffee, with consumers increasingly interested in convenient on-the-go coffee options to fit busy lifestyles. Companies such as PepsiCo, Coca-Cola, and Nestlé began to invest heavily, launching products and acquiring existing brands. This helped the market nearly double from USD $450 million in 2001 to $850 million by 2005 (market size of canned and bottled RTD coffee from 2001 to 2015. Statista.com. 2017, February). 

By 2013, the market was valued at $1.5 billion (per Nielsen) and was still exhibiting decent growth rates. But change was in the air. Consumers were becoming more health conscious and seeking alternative canned or bottled coffees that offered less sugar, less dairy and more coffee-forward flavour. Enter cold brew. What many predicted to be a passing fad quickly exploded into a multi-million-dollar segment of the category that transformed the RTD coffee landscape. 

Cold brew has proven itself to be more than just a fad and has gained market share currently at over 20% of the total RTD coffee market. In just ten years it has gained nearly a quarter of an entire category. In fact, in recent years we have seen multiple variations: flavoured, nitro, dairy alternatives and most recently the explosive growth in multi-serve (32 ounces or above) cold brew coffee. 

What does the future hold? As consumers become increasingly educated about coffee and interest in new products grows, we expect to see impressive year-on-year growth and – importantly – increased opportunities for brands. Here are three trends I think you should keep an eye on: 

1. Multi-serve momentum carries on. Multi-serve coffee has been on the market for a decade, but its popularity exploded during the pandemic. As consumers have begun to realise they can get great coffee at an affordable price to enjoy at home, expect this segment to see even more growth in the coming years. 
2. Natural energy will continue to steal share. With younger consumers becoming increasingly proactive over their health and wellness, they are turning to more ‘natural’ products for cleaner ways to consume food and beverage. This creates an opportunity for more coffee-based ‘energy’ drinks to steal share from the traditional products in this market. 
3. Private label potential. Private label coffee is sometimes equated to lesser quality. Yet consumers have started to see the potential across categories in private label and coffee is no exception. As shoppers become increasingly cost-conscious and aware of the premiumisation of private label coffee, they will start to seek out these products to fill a gap as a cost-effective solution. 

• Stacy DeMars is marketing manager for Finlays Americas, a division of Finlays, a leading independent B2B manufacturer and supplier of tea, coffee and botanicals.

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Having experienced explosive popularity over recent years, cold brew coffee is now leading the next wave of coffee culture. In the United States, the cold brew market is now valued at $2.3 billion, growing by 213 percent since 2016 (GlobalData Plc, 2020). Meanwhile in Europe, cold brew is the fastest growing segment in RTD/Iced Coffee, with the United Kingdom becoming the fastest growing cold brew market, forecast volume growth of 10.5 percent between 2021-2025 (GlobalData Plc, 2021; Total RTD/Iced Coffee Market, Global Beverages Databook 2022).

Cold brew’s rapid ascent may in large part be down to its distinctive ability to meet consumer demands for convenience, health and premium flavour. With 83 percent of consumers expecting innovative flavours and new experiences in convenient grab-and-go formats to fit in with their busy lifestyles, cold brew can help beverage brand owners meet these key consumer trends (swnsdigital.com).

Demand for Premium Flavour

Unlike other coffee extracts, cold brew is made by slowly steeping coffee in ambient or cold water for extended periods of time. This gentle process extracts the superior flavours from the grounds, without using heat or pressure. The final product has a smooth, barista quality, rich flavour with a naturally sweet taste profile, similar to genuine roast and ground coffee. Cold brew is also perceived to be up to 67 percent less acidic than traditional hot brew and iced coffee, thus meeting consumers’ growing thirst for a more unique sensory experience (Mintel 2020).

The genuine roast and ground flavour has won favour with even the most discerning of coffee drinkers, being most commonly described as “smooth” and “indulgent” (Kerry 2018/foodnavigator-usa.com). This rich flavour profile has resulted in cold brew becoming a regular purchase for many consumers, overtaking iced coffee consumption (Datessential, SNAP Food Profile: Cold Brew, March 2018/GlobalData Plc 2021).

Due to its naturally sweet and rich flavour profile, one of cold brew’s unique appeals is that it can be drunk black without the associated bitterness of hot brewed coffee. This is particularly the case in Europe, where black is the most popular variety of cold brew, accounting for 69 percent of new product launches, highlighting the importance of coffee quality (Mintel GNPD, 2021).

Additionally, nitro cold brew offers a completely unique coffee experience. Infusing cold brew with nitrogen creates a silky smooth, velvety texture with enhanced sweet chocolatey notes, and a foamy head that resembles a Guinness. With its beer-like appearance, nitro taps into craft brewing trends and appeals to coffee lovers seeking a premium, unique beverage experience.

Image: H Webster

Convenience and Affordability

While consumers are seeking more premium beverage experiences, they still want their drinks to be affordable and fit in with their busy lifestyles.

Propelled by the pandemic, multi-serve formats have been gathering favour among consumers. Designed for at home consumption, bigger pack sizes and multipacks drive better value perception and also offer convenience and flexibility.

Multi-serve formats make it easy for consumers to enjoy cold brew at home, without the challenges of trying to brew it from scratch. Concentrate formats in particular can be diluted and paired with anything from oat milk to ice cream, offering consumers a completely customisable caffeine fix.

Healthier Beverages Without Sacrificing Taste

Research shows that 62 percent of consumers gravitate towards healthier beverage alternatives, seeking out caffeinated drinks with clean labels, free-from claims, and perceived health benefits such as improved mood, heightened concentration, and increased energy (Global Consumer Survey, 2020).

Cold brew is natural sugar and calorie free. Because of its naturally sweet taste profile and low acidity, it does not need heavy amounts of sugar or flavours; a little goes a long way, enabling beverage brand owners to tap into the demand for clean-labels, free-from and low-sugar claims.

Millennial and Gen Z consumers in particular are adopting a more holistic approach to health and are reaching for beverages that combine elevated health credentials, flavour and indulgence.

The versatility of cold brew allows beverage brand owners to diversify their product ranges and appeal to these younger health-conscious consumers, of which 40 percent of Gen Z consumers prefer their coffee in chilled, ready-to-drink formats like cold brew (Technomic Generation Report, 2018). The flexibility of ready-to-drink offerings and multi-serve formats, means that brand owners can cater to consumers’ varied preferences and, ultimately, tap into the next wave of coffee culture.

• Siân Edwards, group insights manager at Finlays, a leading B2B supplier of tea, coffee and botanicals, headquartered in London, UK. She is responsible for understanding the trends and dynamics that drive the global market for tea, coffee and botanical ingredients.

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Bizzy Cold Brew’s elevated rebrand, which was designed by Los Angeles-based creative agency Day Job, now clearly communicates the quality of its product line, from its craft-brewed process, stronger taste, high caffeine content and zero sugar in all its brews. Unlike competitors who hide or omit caffeine content from bottles, Bizzy Cold Brew moved its caffeine content to the front of the bottle, directly on the pour spot, to be more transparent with consumers about caffeine per serving. The shape of the bottle has also been changed to improve pourability for its consumers.

“We wanted our new look to elevate our visual identity and clearly communicate our craft product. With nods to an era when quality was the rule and not the exception, Bizzy Cold Brew’s superior taste and higher caffeine content makes it the best value for coffee lovers,” said Alex French, CEO and co-founder of Bizzy Cold Brew. “Bizzy Cold Brew is an affordable luxury and we’re excited that the branding now embodies our values and will stand out on shelves.”

Bizzy Cold Brew’s product lineup includes a variety of craft-brewed products, from unsweetened ready-to-drink, multi-serve bottles of cold brew to coarse grounds that can be brewed at home and convenient, eco-friendly brew bags. Bizzy Cold Brew is crafted using a unique brew process to ensure the smoothest taste and highest caffeine, with USDA Certified Organic Arabica coffee beans from Central and South America.

The Minneapolis, Minnesota-based brand is also committed to sustainable practices in all areas of its operations. The brand’s cold brew bottles are made of 100% post-consumer recycled plastic (excluding the cap) and it composts spent coffee grounds (650,000 pounds last year alone). Bizzy Cold Brew recycles and repurposes 100% of its burlap coffee bean sacks and its roaster utilises after-burner technology to eliminate airborne emissions from roasting.

Bizzy Cold Brew’s RTD products are available in more than 5,000 grocery stores across the United States. Its cold brew bags and grounds are also available for purchase on the Bizzy Cold Brew website and Amazon.com.

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Customers can save 10% on each order if they purchase Rockaway through Partners’ subscription service, which delivers Rockaway straight to the doorstep on a cadence of choosing (weekly, biweekly, monthly, etc.).

Partners ships nationwide and is available on Skimlinks + ShareASale for affiliate partnerships as well as on Amazon.

Partners’ Rockaway Cold Brew ($15.50/ four pouches) contains four pouches of pre-ground coffee made especially for cold extraction. As simple as adding water and steeping for 20-24 hours, each pouch makes 22-ounces of smooth, rich and classic cold brew concentrate and can be enjoyed over ice or with mix-ins.

The Rockaway pouches are made from ethically sourced coffee, are biodegradable and low-waste, and the bag is part of a zero-waste manufacturing process.

The post Partners Coffee reintroduces its cold brew in time for spring appeared first on Tea & Coffee Trade Journal.

According to the artisan roaster, coffee rivals champagne and bourbon for top sips of the season. Peet’s coffee sales each November and December across online, Coffeebars, and retail/CPG purchases – combined with a record high coffee consumption in the United States (per the National Coffee Data Trends Report 29 September 2022) – signal a winter season made merrier by the comforts of coffee.

Coffee consumption (even iced) heats up during the holidays
More than 2.5 billion cups of Peet’s coffee are consumed on average during the holidays, meaning that over 200 million more cups of Peet’s coffee are enjoyed in November and December (per Data Source: Nielsen IQ for the week ending 10 September 2022). That includes iced coffee, with more than 35 percent of the company’s Coffeebar purchases now served over ice. Peet’s experts point to increasing consumer demand in hand-crafted beverages, a continuing surge in iced coffee orders, gifting occasions, and increased at-home coffee preparation fueling higher seasonal consumption.

“The holidays bring people together and now, more than ever, those moments are likely happening over a cup of coffee,” said Jessica Buttimer, vice president of brand at Emeryville, California-based Peet’s Coffee. “Most of us can’t imagine getting through the holidays without coffee; we think of it as the indispensable support beverage, right there when you need a break from shopping or for caffeinating your marathon decorating nights.”

Holiday spice and everything nice
Beginning today, Peet’s favourite holiday beverages return for November and December only, with a new sweet take on a classic taste: Peet’s Holiday Spice Cold Brew Oat Latte with Brown Sugar Jelly. Peet’s Holiday Spice Latte mingles custom notes of cinnamon, ginger, allspice, cloves, and nutmeg with hand-pulled Espresso Forte®and freshly steamed milk. Peet’s brings back holiday magic in a cup with its traditional Peppermint Mocha, iced or hot, featuring sweet peppermint with Peet’s signature house-made chocolate sauce.

Peet’s Holiday Blend is the gift that coffee lovers eagerly await all year. This blend brims with holiday spirit, as coffees selected from the world’s finest regions come together in the year’s most celebratory cup. Velvety chocolate notes from Guatemala and Panama follow fragrant East African aromatics of candied zest from Kenya. All are brought to fullness by the spice and heft of Indo-Pacific Sumatra beans. Peet’s Holiday Blend is available in Peet’s Coffeebars, online and at retailers nationwide. This fan-favourite blend is also available in Decaf and K-Cup®pods.

New Peet’s Coffee holiday menu:
• NEW! Holiday Spice Cold Brew Oat Latte with Brown Sugar Jelly (iced): This plant-based twist on a holiday favorite starts with Peet’s aromatic Holiday Spice notes, creamy oat milk and Peet’s Baridi Cold Brew, all layered over a scoop of Brown Sugar Jelly and ice.
• Holiday Spice Latte (iced or hot): A returning favourite, Peet’s Holiday Spice mingles flavours of cinnamon, ginger, allspice, cloves, and nutmeg with hand-pulled Espresso Forte and freshly steamed milk, topped with a dusting of freshly ground baking spice.
• Peppermint Mocha (iced or hot): A holiday classic, Peet’s Peppermint Mocha infuses Espresso Forte with rich, house-made chocolate sauce, and fragrant, sweet peppermint, topped with a cloud of whipped cream.
• Dark Roast Holiday Blend: This celebrated blend brims with holiday cheer and offers notes of Guatemalan chocolate, smooth Kenyan blackcurrant, and Ethiopian candied peel with a full Sumatra finish. Roasted with the finest beans of the year, the Holiday Blend is also available in Decaf and K-Cup pods.

Bakery items include sweet and spicy, pillowy-soft gingerbread and artisan baked goods at participating coffeebars. As an anytime treat, Peet’s collection of holiday sweets are available in coffeebars and online with selections including Peet’s Chocolate Covered Cherries and Peet’s Maple Bourbon Chocolate Pecans.

Peet’s offers curated gifts for even the most selective coffee lover. In addition to the gift-worthy coffee selection, Peet’s winter gifts include cozy merch, mugs, tumblers, and signature treats that are ready for wrapping. Plus, for the first time, Peets.com is offering the opportunity to give a coffee gift subscription for anyone on your holiday list. Choose from 3, 6, or 12 months of Peet’s fresh roasted, premium coffee. Find gifts at your local Peet’s Coffeebar and at Peets.com/Holiday.

A Special Gift
Mark your calendar for 24 December: Peet’s resumes its holiday tradition of thanking customers for their continued patronage with a free, small, brewed coffee or tea at participating Peet’s coffeebars on 12/24 each year. This custom began with founder Alfred Peet, who started Peet’s Coffee in 1966. This offer applies to in-store orders only. No purchase required. Limit one per person.

Peet’s holiday menu is available only for a limited time and while supplies last through 3 January 2023. Gift orders made online at peets.com should be purchased by 11 December for holiday delivery with standard shipping.

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Dunkin’s ultra-smooth, slow-steeped cold brew features flavour notes of molasses, brown sugar and sweet cinnamon. It’s topped with brown sugar cold foam – smooth and velvety in texture – and finished with a dusting of cinnamon sugar.

Dunkin’s full roster of summer sips has something for everyone. The Brown Sugar Cream Cold Brew joins Dunkin’s other limited-time iced beverages, including the Mango Pineapple Dunkin’ Refresher, Cake Batter Signature Latte, Butter Pecan Iced Coffee and Sunrise Batch Iced Coffee – all designed to keep go-getters running, no matter the temperature.

Through 19 July, guests can enjoy USD $3 medium cold brews at participating Dunkin’ restaurants nationwide, including the new Brown Sugar Cream Cold Brew.

Dunkin’ has also announced an all-new partnership with select Live Nation music festivals to fuel the summertime spirit across America — kicking it off by bringing iced coffee, cold brew and MUNCHKINS® Donut Hole Treats to hundreds of thousands of fans at recent events, The Governor’s Ball and Bonnaroo, and upcoming Lollapalooza.

To celebrate, Dunkin’ is offering all DD Perks members 3X points on Iced Espresso beverages during Lollapalooza from 28 July through 31 July – whether you’re catching music live in Chicago or listening at home

For more information on the new iced beverages or the partnership with Live Nation music festivals, visit: dunkindonuts.com.

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As the popularity of cold brew continues to rise, and coffee drinkers look for easy-yet-elevated coffee options that suit a grab-and-go lifestyle, Lavazza says its new cold brew cans offer a premier way to enjoy the popular beverage in both dairy and non-dairy options. The ready-to-drink cans will debut with four styles including Classic Cold Brew, Nitro Cold Brew, Cappuccino Cold Brew with Milk, and Double Shot Cold Brew with Oat Milk. Each can offers premium flavour profiles, from fruity aromas to tastes of nutty, creamy chocolate, helping to elevate a category that traditionally focuses on the inclusion of dairy products and sweeter profiles. Lavazza’s ready-to-drink cold brew is the only one of its kind to be made with USDA Certified Organic, Rainforest Alliance Certified, 100% Arabica coffee.

“Premium, organic, ready-to-drink coffee is growing at a rate nearly 39% faster than packaged coffee.* This is due in part to younger, American coffee drinkers’ preference for cold and iced coffees, which makes this market one of the most dynamic,” says Davide Riboni, CEO of Lavazza US. “We’re always thinking about what’s next for coffee drinkers and are confident that our new ready-to-drink cold brew will attract a new class of coffee connoisseurs who value premium taste and quality.”

The new ready-to-drink cans feature distinctive imagery, transporting consumers to four iconic Italian cities and regions. With each sip of Classic Cold Brew, coffee lovers will stroll along the canals of Venice. The smooth, refreshing rush of Nitro Cold Brew is reminiscent of the waves crashing against the walls of the Blue Grotto of Capri. Just as Tuscany’s majestic Cypress landscaping blends history and beauty, Cappuccino Cold Brew with Milk combines the sweet, creamy taste of milk with a cocoa aroma. The bustling streets of Milan – the heart of Italy’s revolutionary fashion and design – come alive with the balance of smooth, creamy oat milk and sweet, chocolaty aroma of espresso in Double Shot Cold Brew with Oat Milk.

All four flavours of ready-to-drink cold brew cans are available for $3.49 MSRP and can be purchased at select Lavazza cafes, Lavazza.us, Amazon.com, Eataly and other retailers where you typically find Lavazza coffee on shelves.

For more information, visit: lavazza.us or @LavazzaUSA.

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As an independent sustainable coffee company focused on organic small batch and hand-crafted coffee, Lucky Jack’s mission is aligned with Fresh Thyme Market’s focus on offering organic and natural products with no artificial colours, flavours or preservatives.

Already known for ready-to-drink cold brews and multi-serve cold brew concentrates, Lucky Jack expanded its product offering this spring to include Nitro Cold Brew Lattes with oat milk, the company’s first canned offering. Certified organic, gluten-free, nut-free, and kosher, the new Lucky Jack lattes combine functional coffee, plant-based ingredients, and organic, small batch-roasted beans with a blend of smooth oat milk.

Fresh Thyme Market has stocked two flavours: Mocha, a latte with rich flavour notes, and Golden Milk + Turmeric, which includes a blend of cinnamon and turmeric, two nutritional supplements that offer major benefits thanks to powerful anti-inflammatory and antioxidant effects.

“We want to give consumers an organic, ready-to-drink nitro cold brew that they can count on to deliver a jolt of caffeine and healthy ingredients along with great taste,” says Lucky Jack Coffee VP of Sales Bryan Hogsett. “The lattes are a great drink for Fresh Thyme Market’s customers who want a beverage to support a healthier lifestyle with a dairy-free option.”

Each 7.5 fl oz can packs a punch with 130mg of organic caffeine per serving, and just 80 calories or less, no more than 5 grams of sugar. Lucky Jack’s Nitro Cold Brew Lattes don’t need to be refrigerated, making them a shelf-stable drink to take on the go.

Pour over ice or drink straight from the can, the suggested retail price is $3.49 per can or $29.99 for a 12-pack of 7.5oz cans.

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The coffee extraction plant is set to begin producing quality cold brew coffee for branded and own-label suppliers to the UK and European grocery and hospitality sectors in 2022.

The site is located next to Finlays Europe’s tea decaffeination facility in Hull and will allow Finlays to supply bulk concentrate, RTD cans and bag in box through ambient and refrigerated supply chain networks. Packaging formats will be flexible to suit a variety of customer needs while also maintaining Finlays’ commitment to sustainable sourcing.

The UK market for cold brew coffee is booming, with annual sales hitting £56m in 2020. The growth of the UK and Europe market is now set to mirror the cold brew boom that has transformed the US coffee market, where annual cold brew sales are now worth £917m1 and counting. Finlays is the US cold brew market leader.

“Cold brew coffee is one of the most exciting trends in food and drink,” says Ian Bryson, managing director at Finlays Europe, a leading independent B2B supplier of tea, coffee and botanicals. “After explosive growth in the US, we believe we are about to see the same thing happen in Europe.

“Our new extraction facility is about helping beverage brand owners across Foodservice, B2B and retail tap into the cold brew opportunity by allowing us to manufacture in a flexible range of formats and being able to develop bespoke solutions.”

The cold brew process produces a smooth, naturally sweet flavour profile that is perceived to be less acidic than coffee brewed with hot water. Coffee beans are steeped in room-temperature water for several hours to produce concentrate that can be used for a variety of food and beverage applications.

Finlays Europe’s new facility in Hull will produce pure cold brew coffee from beans freshly roasted at its roastery in nearby Pontefract, West Yorkshire. The trusted coffee experts start with high-quality, in-season coffee beans to create tailored blends which are optimally extracted using the unique filtered water process. This will deliver consistent, bespoke solutions of premium quality in contrast to many products currently on the market which contain soluble coffee and are therefore not “pure.”

These solutions will satisfy UK and European consumers’ growing thirst for premium, flavourful coffee. Consumers have become more discerning, developing a deeper understanding and interest in coffee. Cold brew is the fastest growing segment in RTD/Iced Coffee2 while the average price paid for coffee in supermarkets has risen by 0.8%. This is being driven by soaring demand for more premium formats3 and take-home sales for RTD iced coffee have surged +37.6%.

“Our plan in Europe is to emulate the successful model we have in the US to deliver the same premium quality, pure cold brew that has taken the North American market by storm,” adds Bryson.

“Combining our rich coffee heritage with our pioneering extraction expertise, we are able to work closely with UK and European brand owners, retailers and food service outlets to provide bespoke cold brew coffee solutions.”

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The fall menu, which became available on 25 August at participating coffeebars, brings back seasonal beverage favourites, Pumpkin Latte and Maple Latte, along with an exclusive Maple Oat Frappé available to Peetnik Rewards members on the Peet’s app and online. Peet’s is also featuring its Vine & Walnut Autumn 2021 Blend, named in honour of the company’s original coffeebar at the corner of Vine St. and Walnut St. in Berkeley, California.

This fall, Peet’s is introducing a fresh twist on pumpkin spice with its new cold brew innovation: Pumpkin Oat Foam Cold Brew, which pairs a silky pumpkin pie flavored oat milk foam over smooth Baridi Blend cold brew coffee. The result is a refreshing pumpkin cold brew beverage with just the right notes of baked pumpkin custard, creamy foam whip, and sweet seasonal spices. In addition, the fall menu brings back customer favorites, Peet’s Pumpkin Latte and Maple Latte, which are available hot or iced. Peetnik Rewards members can also enjoy exclusive menu items, like Peet’s Maple Oat Frappé, which combines sweet maple flavors, Baridi Blend cold brew, and velvety oat milk, all blended with ice.

“Our fall beverage line is one of the most anticipated menus of the year, and this year we wanted to take our craft even further with a new Pumpkin Oat Foam Cold Brew,” said Patrick Main, senior beverage innovator at Peet’s Coffee. “How could we top pumpkin spice? With a pumpkin pie-spiced oat milk microfoam, of course. We know our customers count on Peet’s for new tastes and coffee experiences and this menu delivers the flavors and crisp sensations of fall with greater variety than ever before.”

Peet’s 2021 Fall Limited Time Menu and Roasts include:

• Pumpkin Oat Foam Cold Brew
• Pumpkin Latte: Hand-pulled espresso and steamed milk meet the richness of pumpkin. Topped with a sprinkling of seasonal spices.
• Maple Latte: Hand-pulled espresso and steamed milk meet the seasonal sweetness of maple.
• Maple Oat Frappé: (Exclusive to Peetnik Rewards Members) Smooth Baridi Blend cold brew blended with ice, velvety oat milk, and a touch of maple sweetness.
• The Chicken & Waffles Sandwich
• Return to Vine & Walnut: Named after the original Peet’s Coffee location at the corner of Vine St. and Walnut St. in Berkeley, California, this medium roast blend is inspired by the flavours of the season. Vine & Walnut Autumn 2021 Blend is a limited-edition blend showcasing coffees from Ethiopia, with notes of dried fruit and warm spice, big body, floral notes, and sparkling acidity. This is the fifth year Peet’s has offered this autumn blend honoring its first coffeebar, and the blend can be enjoyed hot or cold.

All Peet’s pumpkin beverages are made with a custom Monin gourmet syrup specially designed to hit just the right spiced baked pumpkin notes. The syrup is available only at Peet’s and has no added dairy, allowing guests who prefer plant-based foods to enjoy this season’s beverages.

Peet’s limited time only beverage offerings are available at participating Peet’s coffeebars while supplies last through 2 November 2021. The Chicken & Waffles Sandwich will be available until 2 January 2022. All Peet’s items can be ordered via the Peet’s app for easy pick-up or delivery.

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“Sail Away Club is unlike any alcohol OR coffee beverage you’ve ever tried before. It’s truly unique.” shares Sail Away founder Chris Vetter. “The flavours are so well balanced and the coffee compliments them perfectly. They’re crisp, refreshing and will be your beach, brunch, or poolside go-to.”

Launch bundles for Sail Away Club include The Basic Package (2 variety packs), The Deluxe Package (2 variety packs + koozies + an exclusive Sail Away Coffee shirt), and The Super Deluxe Package (2 variety packs + koozies + an exclusive Sail Away Coffee shirt + an exclusive Sail Away Coffee hoodie).

Sail Away Club is available online now for shipping to the following states: New York, Connecticut, Florida, Pennsylvania, DC, Alaska, and Kentucky, with shipping to Ohio, Vermont, New Hampshire, North Dakota, Nebraska, Nevada, and Oregon to follow.

For more information, visit: sailawaycoffee.com.

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The coffee can be served either cold or ambient, as Black Insomnia explains, the name is not derived from the drinking temperature, but from the brewing temperature.

CEO Jim Walker explains, “Cold brewed coffee is huge in the US, and the UK is rapidly following. It’s the trend of the moment in the coffee market! Also, cold brewed coffee is that much smoother because of the absence of a high temperature during the brewing process, which means the coffee has little to no bitterness, and is gentler on the stomach too.”  

Black Insomnia Cold Brew is based on 90 Gram of coffee per litre, extracted in cold spring water over 14 hours, resulting in a very smooth yet super intense taste and a very high caffeine level. It comes in two versions; the sugar free Pure, and the sweetened version, with 3g of sugar per 100mls.

Made from the same all natural Black Insomnia Dark Roast coffee which uses a traditional Italian brewing method dating back to 1932, the Cold Brew will surely not disappoint, states the brand.

As Crossfit Athlete Joe Taylor says: “Make sure your caffeine tolerance levels can handle it at the time you have it, or you’re not sleeping that night!”

Cold brews really are thriving right across the globe with the hottest growth seen in the chillers when it comes to beverages. A 2018 study by Allegra showed iced beverages rose by 14.8%, and with summer on the cards here in the UK, this looks set to stay.

Just a glimpse at the shop shelves can tell you this, says Black Insomnia. It’s no longer just iced lattes on offer at petrol stations, but flavoured iced coffees, healthy iced teas and even iced chocolate to enjoy, making it the perfect time for Black Insomnia’s Cold Brew.

Black Insomnia’s legendary caffeine hits are popular amongst certain athletes too, providing that much needed energy kick before and after a workout.

As GB Powerlifter Freya Morrow says, “It’s the perfect pick me up in the morning and before a training session!” It’s for this reason that Black Insomnia will be selling its Cold Brew in cross fit studios across the UK as a convenience product. The brand believes its cold brew will surely be appealing to the late night gamers and long distance drivers too, keeping them awake that bit longer.

The launc of Black Insomnia Cold Brew contributes to several other of Black Insomnia’s recently launched products including the Dark Roast (which Cold Brew is made from) Nespresso compatible fully home-compostable coffee pods, and its coffee drip bags.

Black Insomnia Cold Brew will be sold in a fully recyclable tin, costing £2.49 per 220ml pack, and has a shelf life of 9 months after brewing.

The Cold Brew is available to purchase online at: blackinsomnia.co.uk/products/black-insomnia-cold-brew.

You’ll also be able to find it in crossfit gyms and stores nationwide in the future.

More information on the Black Insomnia’s coffee range can be found at: blackinsomnia.co.uk/products/black-insomnia-cold-brew.

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