Although cold brew coffee is often viewed as a contemporary trend, its origins can be traced back several centuries. The earliest known use of cold-brewing methods is believed to have originated in Japan during the 17th century. Dutch traders are credited with introducing the concept to Japan, where it
became known as ‘Kyoto-style’ coffee, named after the city where it gained popularity. This slow-drip method, now referred to as cold drip, became a staple in Japanese coffee culture, producing a delicate, aromatic coffee, distinct from the hot brews popular in Europe. In the United States, cold brew found its first significant commercial application in the 1960s with the introduction of the Toddy cold brew system, developed by Todd Simpson. This method, involving the steeping of coarse coffee grounds in cold water over extended periods, laid the foundation for the cold leach technique commonly used today. However, it was not until the early 21st century that cold brew truly surged in popularity, driven by a growing consumer interest in specialty coffee and innovative brewing methods.

Global Market Development

The global rise of cold brew coffee has been nothing short of remarkable, particularly over the last decade. In the United States, the cold brew market experienced explosive growth between 2011 and 2016, with sales increasing by over 580 percent. This surge was fuelled by factors such as the burgeoning specialty coffee movement, a shift towards healthier, less acidic coffee options, and the appeal of cold brew as a refreshing alternative to traditional hot coffee. In Europe, cold brew began gaining traction in the mid-2010s, particularly in the United Kingdom and Germany. Initially driven by
specialty coffee shops and roasteries, the trend gradually spread to larger chains and supermarkets. The European market has seen a steady increase in cold brew offerings, with consumers attracted by its unique flavour profile and versatility. In Germany, for example, cold brew is increasingly available in bottled form, catering to a growing demand for convenience. Asia has also embraced cold brew, albeit at a slightly slower pace. In countries like Japan, where cold brewing methods have a long history, the modern cold brew trend has been seamlessly integrated into the existing coffee culture. In South Korea and China, cold brew has become particularly popular among younger consumers who appreciate its smooth taste and lower acidity. The market in these regions has seen significant growth, with both
local cafés and international chains offering cold brew options.

Cold Brew: Beyond a Beverage

Cold brew is often mistakenly seen merely as a chilled coffee beverage, but in essence, it is a sophisticated extraction technique. Unlike hot brewing methods that rely on heat to quickly extract flavours and compounds from coffee grounds, cold brew relies on time and lower temperatures. This process results in a coffee that is noticeably smoother, sweeter, and less bitter, due to the reduced solubility of certain acidic compounds at lower temperatures. Cold brew can be categorised into three
primary extraction methods, each offering unique operational advantages and flavour profiles:

• Cold Leach (Maceration): This method involves steeping coarsely ground coffee in cold water for an extended period, typically between 14 and 26 hours.
• Cold Drip: This technique slowly drips cold water through coffee grounds using gravity,
with the entire process typically taking 3 to 12 hours.
• Cold Press: This method uses pressure, either positive or negative, to enhance the extraction
process, often reducing the required time significantly.
Cold Leach: The Art of Patience and Depth Cold leach, or maceration, is the most widely used
cold brew method. It involves immersing coarse coffee grounds in cold water and allowing them to
steep for a period ranging from 14 to 26 hours. This extended extraction time enables a thorough
dissolution of coffee solubles, resulting in a rich, full-bodied coffee with minimal acidity and bitterness.

Practical Tips for Cold Leach
• Coffee-to-Water Ratio: The standard ratio suggested by the study is 50-100 g/L. Adjust the ratio based on your desired strength and the specific characteristics of the beans.
• Grinding: Use a coarse grind to prevent overextraction. The particle size is crucial in the extraction process; too fine a grind can lead to an overly intense brew.
• Temperature: Extraction should ideally occur at refrigerator temperatures (around 8°C) to inhibit microbial growth while allowing sufficient extraction of flavours. Room temperature extraction (20°
C) is also common but may require stricter controls on extraction time and storage.
• Extraction Time: The study indicates that most extraction occurs within 7 hours but extending
the time to 14 -26 hours can enhance flavour without significantly increasing bitterness.
Exceeding 26 hours may lead to over-extraction, where unwanted bitter compounds become
more prominent.

Taste Profile

Cold leach typically yields a coffee with a fullbodied, smooth taste and lower acidity. The prolonged steeping time extracts a higher quantity of lipids and oils, contributing to a rounder, more velvety mouthfeel.

Cold Drip: Precision and Clarity

Cold drip, also known as Kyoto-style coffee, is more labour-intensive than cold leach but offers a unique flavour profile characterised by clarity and brightness. This method involves slowly dripping cold water over coffee grounds, with gravity driving the extraction. The drip rate is critical, as it directly influences the extraction process. The entire process can take anywhere from 3 to 12 hours, depending on the setup and desired flavour intensity.

Practical Tips for Cold Drip:

• Equipment: Invest in a reliable cold drip tower or system that allows precise control over the drip rate. This equipment can also serve as an attractive focal point in your coffee shop.
• Drip Rate: Aim for a drip rate of about one drop per second. Faster rates may result in under-extraction, while slower rates could lead to over-extraction and a more bitter flavour.
• Coffee-to-Water Ratio: Start with a 1:10 ratio, adjusting based on the desired strength. Cold drip tends to highlight the more delicate and nuanced flavours of the coffee, so using high quality beans is advisable.
• Monitoring: Regularly check the drip rate and water temperature to ensure consistency throughout the extraction process.

Taste Profile

Cold drip coffee is known for its clarity and pronounced acidity. It has a lighter body compared to cold leach and often exhibits more complex and subtle flavours, making it an excellent method for highlighting the unique characteristics of single-origin beans.

Cold Press: Speed and Intensity

Cold press extraction methods, such as using a French press or an AeroPress with cold water, employ pressure to speed up the extraction process. This method can reduce the time required to make cold brew to as little as two to four hours. The use of pressure enables the extraction of more intense flavours and higher caffeine content, making it a popular choice for those who prefer a stronger brew.

Practical Tips for Cold Press

• Pressure Settings: Whether using a French press or more advanced equipment, ensure even and consistent pressure throughout the extraction. This helps avoid over-extraction, which can lead to bitterness.
• Coffee-to-Water Ratio: Start with a ratio of 1:7 to 1:9. Cold press methods often produce a more concentrated brew, which can be diluted to taste or used as a base for other coffee beverages.
• Grind Size: A grind size slightly finer than that used for cold leach but still coarser than espresso is recommended to facilitate better extraction under pressure.
• Temperature: Cold or room-temperature water can be used. Cold water is generally preferable as it results in a more balanced extraction, while room-temperature water may introduce more acidity.

Taste Profile

Cold press produces a concentrated brew that is bold and intense, with a rich and syrupy body.
The use of pressure can extract more robust flavours and higher levels of caffeine, resulting in a brew that is strong yet smooth. This method is ideal for creating coffee concentrate that can be served as-is or used in various creative beverage applications.

Understanding Extraction and Time: Key Compounds

The extraction time significantly impacts the concentration of key compounds in cold brew coffee. In one of our studies, we provide detailed insights into how these compounds behave over time:
• Chlorogenic Acid: This compound, which contributes to bitterness and astringency, continues to increase up to about 120 minutes. However, its extraction largely stabilises after this point.
• Caffeine: The caffeine content increases steadily during the first 140 minutes of extraction but remains relatively stable thereafter.
• Acetic Acid: Acetic acid, which adds to the acidity of the coffee, shows minimal changes after 40 minutes of extraction.
• Lactic Acid: Lactic acid stabilises quite early, within just 40 minutes, contributing to the coffee’s acidity and smoothness.
• Trigonelline: This compound, known for its role in the formation of flavour and aroma, ceases to increase significantly after around 40 minutes.
• 5-Hydroxymethylfurfural (HMF): The presence of HMF remains relatively constant throughout the extraction process, indicating its stability. These findings suggest that, while the majority of extraction occurs within the first few hours, extending the time allows for the complete dissolution of specific compounds, which can enhance the overall flavour profile.

Ensuring Quality and Safety: Shelf Life Considerations

One of the key challenges in cold brew production is ensuring the product’s safety and shelf life. Unlike hot brewed coffee, which is typically consumed immediately after preparation, cold brew is often stored for later use, making it susceptible to microbial contamination.

Our studies found that improper handling and extended storage times can lead to the growth of spoilage organisms, including Bacillus cereus, which can pose health risks.

Best Practices for Shelf Life & Safety:

• Sanitisation: Thoroughly clean and sanitise all equipment before each use, including storage containers, grinders, and utensils. Cold brew’s long extraction time and lack of a heating step make it particularly vulnerable to contamination.
• Water Quality: Use filtered or bottled water to minimise the risk of contamination. Soft water is often preferred for cold brew as it prevents mineral build-up that can affect the flavour.
• Storage Conditions: Store cold brew in airtight containers and keep it refrigerated at all times.
The study indicates that cold brew should ideally be consumed within 24 to 48 hours.
Beyond this period, the risk of spoilage increases, and the flavour may degrade.
• Batch Testing: Regularly test batches for pH and microbial activity. A pH below 4.6 can inhibit the growth of many pathogens, making it a good benchmark for ensuring safety.
• Shelf Life: While some commercial products may claim longer shelf lives through pasteurisation or other preservation methods, for freshly prepared cold brew, limiting storage to a maximum of three days under refrigeration is advisable. Any signs of off-flavours or changes in aroma should prompt immediate disposal of the product.

Enhancing the Customer Experience

In addition to perfecting your cold brew techniques, consider how you can enhance the overall customer experience:
• Education: Educate your customers about the differences between cold brew methods. This can create a more engaging and informative purchasing experience, fostering customer loyalty.
• Tasting Flights: Offer cold brew tasting flights, allowing customers to compare different methods or single-origin cold brews side by side. This not only showcases the versatility of cold brew but also highlights the distinct characteristics of your offerings.
• Seasonal Variations: Experiment with seasonal cold brew variations, such as adding spices in
winter or citrus in summer. Nitro cold brew, with its creamy texture and visual appeal, is another excellent option that can attract attention and set your product apart.
• Sustainability: Incorporate sustainability into your cold brew offerings by using lower-grade beans or leftover coffee grounds for certain methods, thus reducing waste. Offering refillable bottles for regular customers can also align with the growing demand for eco-friendly practices.

Elevating Your Cold Brew Craft

Cold brew is more than a trend: it is a sophisticated coffee extraction technique which, when executed well, can elevate your coffee shop’s offerings and help you stand out in a crowded market. By understanding the nuances of cold leach, cold drip, and cold press methods, and by implementing rigorous quality control and safety practices, you can create a cold brew coffee that not only meets but exceeds customer expectations. Whether you are perfecting a traditional cold brew, introducing the precision of cold drip, or exploring the intensity of cold press, success lies in the details — from grind size and water quality to extraction time and storage conditions. By focusing on these elements and continuously refining your process, your cold brew can become a signature offering that sets your business apart and keeps customers coming back for more.

Dr Steffen Schwarz is the director of the Mannheim, Germany-based Coffee Consulate, which he founded in 2005 to meet the increasing demand for training. In addition to extensive workshop programmes, the company is engaged in research and product development, and manufactures
barista tools, teaching and analytical materials.

• Dr Steffen Schwarz is the director of the Mannheim, Germany-based Coffee Consulate, which he founded in 2005 to meet the increasing demand for training. In addition to
  extensive workshop programmes, the company is engaged in research and product development, and manufactures barista tools, teaching, and analytical materials.

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Coffeeness reports that the most popular iced coffee beverage globally is the frappe, with 35 countries naming it their most preferred iced coffee drink. According to Coffeeness, frappe was the most searched-for iced coffee drink in Africa, Europe, Asia and South America. The frappe is a French coffee drink (originating from lait frappe, ‘milkshake’) that is made of espresso shots mixed with cold water, cold milk, sugar and ice cubes. Instead of being stirred, the mixture is beaten, shaken or blended to combine the ingredients and produce a creamy, frothy and icy drink.

Iced coffee latte, frappuccino, cold brew coffee (although cold brew is actually a brewing method and not technically ‘iced’ coffee) and Spanish latte rounded out the top five spots for the most popular iced coffee beverages around the world. [For the full report by Coffeeness click here.]

Emerging second on the list is the iced vanilla latte, which is loved in 14 countries across the globe. These include Australia, Bulgaria, Canada, Luxembourg, Iceland, New Zealand, the United Kingdom, and the United States. Iced vanilla lattes are made by mixing milk, espresso and vanilla syrup, which is then served over ice cubes.

Although often confused for a frappe, the third most popular iced coffee beverage – the frappuccino – is different from a frappe. A frappuccino is made using strong brewed coffee or espresso, which is then blended with milk, sweeteners, ice, syrups, sugar and any other flavor of choice. Whipped cream and chocolate shavings are also added as garnishes. Frappuccinos are sweeter than frappes, have more calories and come in a variety of flavours. They are popular in 12 countries including Belgium, Chile, Egypt, Jamaica, Jordan, Lebanon, Morocco and Trinidad and Tobago.

The fourth most popular iced coffee beverage is cold brew, which again, is not actually iced coffee because as the name implies, ‘cold brew’ is a brewing method. Cold brew is achieved by steeping coffee grounds in cold water for 12-24 hours. This brewing method allows the coffee grounds to slowly release their flavour, aroma and essential oils, resulting in an aromatic, chocolatey, low-acidity flavour profile. Cold brew is the preferred coffee drink in countries like Brazil, the Czech Republic, Hong Kong, Indonesia, Poland, Norway and Singapore. It is also popular in Turkey, outdoing the famous Turkish coffee on its home ground, according to Coffeeness. [Side note, cold brew is extremely popular in the US and is drunk year round by many consumers not just in summer months.]

The Spanish latte rounds out Coffeeness’s list of the top five most popular iced coffees globally. It is a creamy drink made of an espresso shot mixed with sweetened condensed milk and milk. It is popular in six countries, including Malaysia, Oman, Singapore, Qatar, Saudi Arabia and the United Arab Emirates. Spanish lattes are sweeter than regular lattes but aren’t as sweet as the common flavoured lattes, Coffeeness notes.

Interestingly, there are two additional drinks Coffeeness referenced that I had never heard of before: eiskaffee and mazagran. Per the website, eiskaffee is a coffee variation made using vanilla ice cream, chilled coffee and topped with whipped cream, which is popular in Austria and Germany.

Mazagran originated in Algeria and is a tart and tangy drink that’s diluted and served cold in a glass. It is popular in France and Portugal, per Coffeeness.

Of course, no matter the country or time of year, it is always fun to be adventurous to try a new type or different style of coffee — hot or cold/iced. Although, since we’re in the midst of our third heat wave of summer in New York City (averaging 32°C/94°F excluding the humidity!), I’m definitely opting for a cold coffee when I head out this afternoon, and perhaps try something new…

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal

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At the Bull & Bear, Waldorf Astoria, Jamie shared news with over 100 customers and industry leaders about the next chapter in Coffee Planet’s strategic growth plans; “Coffee Planet is determined to make Specialty Coffee accessible to all customers, channels, and markets globally and supporting the new logo is a strapline that brings this to life – “Coffee Planet, Everyone’s cup of Specialty”.   

The event was sponsored by two of Coffee Planet’s strategic partners, Victoria Arduino and Necta.  Victoria Arduino, part of the Simonelli Group, are world leading suppliers of traditional machines and grinders, and showcased their award-winning Black Eagle Maverick machine at the venue. Necta, part of the Evoca group are the leading providers of fully automated machines for any out of home environment and had their Kalea Plus in pride of place at the event. 

Attendees got to explore several specialty experiences throughout the evening which included a Coffee Planet brew bar where the relaunched 90+ limited edition coffee from the Cauca region was served. This specialty variety has been carefully roasted to a 90+ Q grade score in Dubai classified as “Outstanding” by the SCA. 

As well as launching the new brand identity, Jamie shared the following new launches. 

• A new packaging range for Retail and Food Services that features a clean and sleek design on a white background and contour lines that represent the topography of the farms where Arabica beans grow, shown in silver foil. The vibrant colours used to label the different product types, differentiate the products a different look while also maintaining consistency with the white and silver background.  
• A new aluminium capsule range which also features the staple silver foil contour lines on white, with a different colour differentiating each flavour offering. The capsules packaging also has a unique transparent window which allows customers to view the capsules without opening the box. 
• New freeze-dried instant products available for the Retail market available in 100g and 200g jars
• A new Campus that will provide a variety of coffee training courses for the market supporting Coffee Planet’s desire to bring specialty to all. Campus offers a portfolio of courses, run by leading industry experts, covering a wide range of subjects, from a basic understanding of coffee and bean origins to expert-level barista training.  
• News of a new roasting facility opening in Saudi Arabia, providing the ability to expand in the local, regional, and global market.  
• The forthcoming launch of 2 Cold Brew cans, Black and Nitro, for the Retail market. Customers will also have the ability to private label these offerings.  

All this innovation can be digested on the new Coffee Planet website which brings to life an evolving story and business that is staying strong to its roots – coffeeplanet.com.  

The specialty experiences continued throughout the evening as attendees had the opportunity to enjoy the cold brew products as well find out more about the Campus from its representatives. Finally, a display wall housed all the new packaging and products giving customers the first glimpse of the full range.     

Jamie Brown commented, “I am delighted that we were able to bring so many people to this event which I see as the first of a series where we can facilitate specialty celebrations. I would like to thank everyone for joining and trust that they have gone away as excited as we are at the many launches and exciting new chapter we have shared today.”

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The Starbucks Chocolate Java Mint Frappuccino is a blend of Starbucks Frappuccino roast coffee, chocolate, and mint flavours with Frappuccino chips, served as an iced beverage. It is finished with a layer of mocha sauce, whipped cream, and a chocolate cookie mint sprinkle topping.

“With the Chocolate Java Mint Frappuccino, we wanted to take a new approach to the classic combination of mint and chocolate to create a blended coffee beverage that elicits nostalgia for one of our favorite summer treats,” said Maureen Matthews of Starbucks beverage development team. “The new white chocolate mint sauce is subtle and creamy, and when paired with the crunch of Frappuccino chips and a swirl of rich mocha, is reminiscent of mint chocolate chip ice cream poolside on a warm summer day.”

Starbucks White Chocolate Macadamia Cream Cold Brew combines Starbucks Cold Brew, sweetened with macadamia syrup, topped with a white chocolate macadamia cream cold foam and finished with toasted cookie crumbles.

“When creating Starbucks White Chocolate Macadamia Cream Cold Brew, we were inspired by memories of fresh macadamia nuts on tropical vacations and the distinct flavour of white chocolate macadamia nut cookies,” said Matt Thornton of Starbucks beverage development team. “The smooth flavour profile of Starbucks Cold Brew combined with the nuttiness of macadamia flavour, creaminess of white chocolate flavoured sauce in the cold foam, and salty cookie crumbs delivers the perfect balance of sweet and savoury that customers love and offers a moment of summer fun with every sip.”

New Starbucks Green Apron Blend is a Starbucks Blonde roast coffee, with hints of Honeybell orange and graham crackers.

As part of Starbucks continued commitment to its partners, the company is designating $5 per bag and, for a limited time, $0.10 per brewed cup of Green Apron Blend sold to the Caring Unites Partners (CUP) Fund, a Starbucks programme that provides grants to eligible Starbucks employees in times of need. Nearly 24,000 idea submissions from Starbucks partners shaped its flavour and roast profiles, as well as which regions the coffee was sourced from, and the look and feel of the packaging.

Green Apron Blend is available at company-operated stores in the US as a 1lb bag of whole bean coffee year-round, and is now available as a daily brewed hot coffee for a limited time. Read more about Starbucks Green Apron Blend on Starbucks Stories.

Also available for a limited time at Starbucks stores and Starbucks Reserve locations in the US are two single-origin Starbucks Reserve coffees, roasted daily at Starbucks Reserve Roasteries.

Starbucks Reserve Rwanda Sholi is a rare coffee from Rwanda featuring tea-like florals, notes of raspberry and cherry skins, and toffee sweetness. The female-founded coffee cooperative behind this coffee is focused on a spirit of service to others.

Starbucks Reserve Papua New Guinea Moanti, named after Moanti Ise, represents the one-woman force who brought hundreds of smallholder farmers together and transformed the lives of her community. This rare coffee from Papua New Guinea has aromas of sandalwood, notes of cocoa nib, hints of thyme and a syrupy-sweet finish.

Starbucks is finishing off its summer menu with another RTD on-the-go beverage, the Starbucks Frappuccino Mini chilled coffee drink, available in Caramel and White Chocolate Mocha. Read more about the new Starbucks ready-to-drink beverage line-up here.

To learn more about the new Starbucks food and beverages available in US stores, visit starbucks.com/menu/featured.

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Housed in colourful and decorative cans, Chamberlain Coffee’s flavour line-up includes Mocha Latte, Cinnamon Bun Latte, Vanilla Latte and a traditional Cold Brew Latte. Each of the four flavours are naturally sweetened with date syrup, containing only 1g of sugar, and dairy-free, made with almond milk & coconut cream.

“I don’t believe convenience should sacrifice quality. I developed these canned lattes for people who want to enjoy a delicious, high-quality latte, even on the busiest of days. This launch, inspired by my daily cold brew recipe, is especially exciting for me because it’s a product I have been dreaming of making since we started the brand,” said Chamberlain Coffee founder, creative director and investor, Emma Chamberlain. “We’re inspired by all of the ways you can enjoy coffee, and are eager to continue exploring innovative coffee products.”

Chamberlain Coffee has become a force within the coffee industry since its inception in 2020. With the constant production of new, fan-requested products (from unique coffee flavours to expansion into the tea category), the brand is demonstrating its ability to tap into audience needs. 

“Making Chamberlain Coffee accessible to customers whenever, wherever they are is always the goal and this new product is helping us do just that,” said Chamberlain Coffee CEO, Christopher Gallant. “We’re thrilled to have Walmart as our exclusive retail partner for launch and look forward to this new, delicious product being available to customers, conveniently nationwide.”

Consumers can find Chamberlain Coffee’s RTD beverages launching exclusively at Walmart in the ready to drink coffee section. For more information on Chamberlain Coffee, and to stay up to date on the latest product launches, follow on Instagram at @chamberlaincoffee.

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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.

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Finlays is a leading global independent B2B supplier of tea, coffee and botanicals, and the world’s largest cold brew coffee provider by volume.

Cold brew is a fast-growing sector and is expected to reach a category value of €90mn in Europe by 2025 after a period of high growth, +51% between 2017-21*. Cold brew is also a major driver of innovation, accounting for more than 10% of RTD/iced coffee launches in the last five years**.

The new cold brew coffee site is being built next to Finlays’ tea decaffeination facility in Hull and close to its tea and coffee facility in Pontefract, West Yorkshire. The new facility will focus on supplying big beverage brand owners with a full cold brew coffee solution, including ready-to-drink and bag-in-box formats.

Andrew Martin, group head of business development at Finlays says: “While cold brew is already extremely popular in the US and Japan, the market is emerging in the UK and Europe. Looking at the forecast growth for this sector, there is a huge opportunity for brands to lead in this space in both retail and Out of Home. Our new facility will help these brands tap into the exciting cold brew market.”

Cold brew is a key trend among young consumers with 80% of Millennials finding cold brew appealing, and 40% of Gen Z consumers preferring their coffee in chilled ready-to-drink formats***.

Cold brew is also a significant value driver as figures show it achieves a significant premium compared to hot brew products – 89% of cold brew drinkers are willing to pay a premium for this type of beverage****.

Martin continues: “Cold brew is seen as a more premium alternative to traditional iced coffee. Cold brew is made by slowly steeping coffee in ambient temperature water to extract the best flavours from the bean, creating a full-bodied, rich flavour that is less acidic and bitter than hot brew. Its complex flavour profile and natural smoothness also means it offers a rich sensory experience without the need for additional ingredients.

“Cold brew is also a natural source of caffeine making it a great alternative to normally sugary energy drinks, most of which contain synthetic caffeine.”

Finlays new facility will produce pure cold brew coffee solutions, starting with high-quality, sustainably sourced coffee beans that are freshly roasted at its roastery in nearby Pontefract, Northern England. Finlays will be able to create tailored blends which are steeped in ambient temperature filtered water in a reduced oxygen environment. The cold brew is triple filtered and gently extracted using a bespoke, gravity fed extraction technology that involves no heat or pressure.

This gentle extraction process will preserve the character and full-bodied flavour of the coffee and achieve consistency. Though some manufacturers may use heat to improve yields, or even add soluble coffee to achieve higher concentrations, Finlays will only offer “pure” cold brew to achieve less acidity, smoothness and rich flavour.

Packaging formats will be flexible to suit a variety of customer needs while also maintaining Finlays’ commitment to sustainable sourcing.

For more information visit https://www.finlays.net/product-solution/cold-brew-coffee-europe/

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To celebrate the holiday, on Sunday, 24 July, the New Orleans, Louisiana-born coffeehouse will be giving away over USD $3,500 worth of swag, gift cards, prizes and more to drive-thru customers. Plus, a few lucky guests across the country will walk away with the grand prize — a PJ’s Coffee gift basket valued at over $300! At each participating location, guests will be selected at random and surprised with a giveaway.

“We’re thrilled to celebrate this holiday by giving back to our guests,” said vp of brand strategy, Reid Nolte. “We have a lot of fun prizes, and we look forward to showing our appreciation for our loyal fans by surprising them with gifts.”

PJ’s Coffee features a wide selection of beverages and food, including PJ’s Original Cold Brew Iced Coffee, direct trade coffees, frozen beverages, organic tea, freshly baked pastries as well as breakfast and lunch sandwiches. Customers can also purchase PJ’s whole-bean coffee bags and single-serve cups.

What: PJ’s Coffee is celebrating National Drive-Thru Day by giving away over $3,500 worth of swag, gift cards, prizes and more to drive-thru customers.

When: Sunday, 24 July.

Where: All participating Drive-Thru locations.

PJ’s is also currently featuring limited-time summer specials – Pralines & Cream Granita and Pralines & Cream Iced Latte. To learn more, visit pjscoffee.com/praline.

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According to the report, 57% of cold brew’s market growth will originate from North America during the forecast period. The US is the key market for cold brew coffee in North America. Market growth in this region will be faster than the growth of the market in other regions. The demand for cold brew coffee is high in the US and Canada, given the prevailing preference for coffee in both countries. 

The brewing process for cold brew – brewing roasted coffee grounds with room temperature or cooler water, often overnight – results in coffee that has a fuller body and a smoother taste than conventional hot coffee, which is contributing to its popularity and growth. Cold brew coffee is often brewed onsite. 

Cold brew can be easily customized, whether it is adding nitrogen for ‘nitro cold brew’, milk (including plant-based) or sweetened cream, or spices like turmeric and ginger. Cold brew is available in ready-to-drink (RTD) formats, concentrate formats or as dispensed cold brew in retail/foodservice settings. For retailers, cold brew can be a particularly good margin product to stock — the price point has increased from $3.80 in 2016 to $4.40 in 2021, per the US National Coffee Association (NCA). 

Limited-service restaurants (LSRs) including fast casual and fast food, coffee shops, bakeries, and café account for most of consumer spending in the segment. LSRs make up lion’s share of where consumers are spending their dollars, the NCA reports. 

Cold brew consumers tend to be under 40 years old 27% millennials, 24% Gen Z, higher income, and diverse, per the NCA. About 25% of consumers drink cold brew for a ‘pick me up’. 

Mark Corey, Ph.D, director of science & policy, NCA, in a recent webinar pointed out that 

cold brew consumption is unique in that unlike other coffee beverages, cold brew occasions are consumed outside of early morning: 

Morning — 17% 

Midmorning — 24% 

Early afternoon — 22% 

Evening — 8% 

Late night — 3% 

So, coffee shops, cafés and other LSRs looking to boost traffic past the mid-morning rush, may want to consider adding cold brew coffee to their menu and heavily promoting it. 

Both formats – LSRs and retailers – have food safety considerations that need to be managed for compliance and safety, so be sure to understand and implement them before incorporating cold brew to the menu or SKU assortment. 

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal

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Hot coffee is still very much the dominant choice in the region, although iced coffee continues to expand its presence in countries such as the UK and Germany. Taste is reportedly the single most important driver to both hot and iced coffee purchases, but attitudes then diverge somewhat. In hot coffee, Innova reports that there is some disagreement as to whether coffee is energising or relaxing, with 32% of participants saying they drink it to keep themselves going while 25% say it is to relax and wind down (Innova Consumer Survey 2019). Meanwhile, in iced coffee, “happiness” and “treating” are more important than either of these, and suppliers feel that healthy consumers are happy consumers, with low sugar and dairy-free claims fast gaining ground.

For innovators, Innova reports that premiumisation is a significant focus across the board. In hot coffee, for example, capsules for in-home machines represented over half of all hot coffee launches in 2019, up from less than a third in 2015. “Premium terminology is also adding value in this market,” commented Lu Ann Williams, director of Insights and Innovation at Innova Market Insights. “For example, use of the term ‘barista’ in coffee product names increased fivefold between 2015 and 2019, while the share of ‘cold brew’ products in the iced coffee arena alone increased from 1% of launches in 2015 to 19% in 2019.”

Looking ahead, Innova says it expects ethical issues will continue to impact on hot coffee in particular, with the capsules category working hard to improve its eco-credentials. Meanwhile, Innova notes that the lines between the out-of-home and in-home markets are blurring all the time, which the company says could be important for the wider category at a time when out-of-home opportunities have been restricted by the global Covid-19 pandemic.

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Peet’s Coffee has announced its Summer 2020 beverage lineup which includes the unveiling of six iced tea beverages as well as two limited edition cold brew beverages.

The brand’s new iced tea lineup is as follows:

• Strawberry Lemon Black Tea: Mighty Leaf Summer Solstice black tea, hand-shaken with lemonade, sweet strawberry puree, ice and real strawberry slices.
• Yuzu Citrus Black Tea: Mighty Leaf Summer Solstice black tea, hand-shaken with lemonade, refreshing yuzu puree, ice and a slice of lemon.
• Tropical Berry Green Tea:Mighty Leaf Green Tea Tropical hand-shaken with lemonade, sweet strawberry puree, ice and real strawberry slices.
• Pineapple Citrus Green Tea: Mighty Leaf Green Tea Tropical, hand-shaken with lemonade, refreshing yuzu puree, ice and a slice of lemon.
• Berry Hibiscus Tea (caffeine-free): Mighty Leaf Wildberry Hibiscus tea, hand-shaken with lemonade, sweet strawberry puree, ice and real strawberry slices.
• Citrus Hibiscus Tea (caffeine-free): Mighty Leaf Wildberry Hibiscus tea, hand-shaken with lemonade, refreshing yuzu puree, ice and a slice of lemon.

“In celebration of the Summer season and as a representation of our commitment to handcrafted innovation, we are excited to launch a new iced tea platform called Fruit Tea Shakers,” said Patrick Main, senior R&D manager, Peet’s Coffee. “Consumers have developed a palate for beverages that combine both flavour and fun. We have showcased a diverse seasonal flavour portfolio of real fruit, including vibrant citrus, and ripe strawberries, to infuse effortlessly into our Mighty Leaf Tea®. This smooth, refreshing blend results in an invigorating hand-shaken tea experience with each sip.”

Also in the Summer lineup are Peet’s limited edition cold brews, made with Peet’s Baridi Cold Brew, fruit purée, sweetened condensed milk, and splash of half & half. The cold brews are available for a limited time from 24 June to 1 September 2020:

• Strawberry Vanilla Cold Brew: Baridi Cold Brew combined with a hint of strawberry purée, vanilla syrup, condensed milk and a float of half & half and poured over ice.
• Citrus Cremesicle Cold Brew: Crafted with Yuzu citrus purée, layered with condensed milk and Baridi Cold Brew and vanilla syrup, topped with a creamy float of half & half.

“At Peet’s, we are always discovering unique ways to introduce fresh flavours into our favorite beverages,” said Main. “We took the distinctive aromas of the Japanese Yuzu citrus and the well-balanced sweetness of strawberry to create an indulgent spin on our cold brew beverages. A picture-perfect pair, the fusion of fruit flavourings and decadent cream makes it an anytime treat for the Summer season.”

To learn more, visit: peets.com/summer.

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The craft coffee roaster has paired lavender with honey in its new range of offerings, which includes both hot and cold/iced options:

• Iced Honey Lavender Latte: Sweet honey and house-made lavender syrup brighten bold espresso and creamy milk. Also available hot.
• Honey Cold Brew Fog: Refreshing cold brew sweetened with honey and whipped with ice.
• Iced Lavender Tea Latte: House-made lavender syrup adds a touch of floral sweetness to sunny Mighty Leaf Tea Summer Solstice tea and steamed milk. Also available hot.

“Lavender adds a fresh flavor and aroma that pairs beautifully with honey,” said Patrick Main, beverage innovator at Peet’s Coffee. “Even better, our lavender simple syrup is made in house by our baristas. We source the finest lavender from Provence to capture a taste profile that is sweetly herbaceous and subtly floral. It is such an intoxicating flavor and a perfect way to welcome the sense of renewal that comes with springtime.”

Peet’s Coffee spring range is available now at participating coffee bars until 6 June 2020.

To learn more, visit: peets.com/spring

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Following the company’s successful launch in Nevada and Arizona, Cafe Agave expanded to CA, WA, OR, CO, TX, NY, IN and IA in late 2019, with an additional 15 states slated for Q1 and Q2 2020.

Cafe Agave is a premium blend of 100% Arabica, Colombian cold brewed coffee, wine, agave sweetener, real dairy cream and other natural flavours. Each single-serve can is equivalent to half a cup of brewed coffee and one glass of wine.

“As craft is becoming the new norm among millennials and the like, Cafe Agave appeals to and serves an emerging audience of consumers who demand quality ingredients that they believe in,” said Mark Scialdone, founder of Cafe Agave.

“We saw the industry’s changing environment as an opportunity to create a product that meets and exceeds customers’ expectations of flavour and quality.”

Cafe Agave Spiked Cold Brew is available in sleek 6.3oz cans, sold in both singles and 4-packs. As opposed to spirit-based RTD beverages, Cafe Agave can be sold anywhere beer and wine are sold. The four available flavours are:

• Espresso Shot – blended espresso brew made from premium dark roast Arabica coffee, real dairy cream and agave sweetener
• Caffe Mocha – flavours of mocha and pure cocoa blended with premium dark roast Arabica coffee
• Salted Caramel – classic flavours of natural sea salt and caramel blended with premium dark roast Arabica coffee
• Vanilla Cinnamon – vanilla and toasted cinnamon blended with premium dark roast Arabica coffee

Co-founder of Cafe Agave, Ami-Lynn Bakshi, commented: “Cafe Agave is a ready to drink coffee cocktail for all occasions. And unlike the emerging lower abv coffee-beer segment, our spiked coffee is great by itself or mixed. At 12.5% abv, it can be served straight up, as an espresso martini or as the base of many great cocktails.”

For more information, visit: https://cafeagave.com/.

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Minor Figures is known as a pioneer of nitro cold brew; the company was first to market with a read to drink, cold brew coffee, combining speciality grade coffee with barista oat milk.

The new chai latte is a nitro infused spiced black tea, slow brewed at Minor Figures’ microbrewery and then combined with its signature oat milk. Like all Minor Figures products, the chai latte is plant-based and dairy-free, so suitable for vegans, and contains no refined sugar.

Co-founder Stuart Forsyth commented on the product launch: “Minor Figures’ focus is on quality, innovation and sustainability.  As baristas we know that chai can be poor in quality and taste and packed with sugar. Our nitro chai latte is refined sugar free and brewed to our own special recipe, so quality control is in safe hands. The result is an innovative and high quality drink to enjoy on the go.”

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The new Salted Toffee Bar Chiller and Latte, also available over ice, is the creation of a talented barista in Ohio who beat out many in a recipe competition.

The winter menu will also feature three new beverage options all brewed with the new Chocolate Raspberry Truffle Whole Beans: a Chiller, Mocha and Cold Brew.

Chocolate Raspberry Truffle Whole Beans are available in stores and online, along with a return from Gloria’s Vault – Chocolate Caramel Turtle Whole Beans.

“Winter is a chilly time of year and we’re honoured to warm up the hearts and homes of our guests with our new, flavourful, high-quality offerings,” said Rosemary Doody, director of marketing for Gloria Jean’s Coffees US. “We love blending unique flavour profiles and we really hit the jackpot with these highly craveable sweet and salty winter creations! We’re confident guests will are going to love our new seasonal beverages.”

Guests will be able to enjoy the following Gloria Jean’s Coffees seasonal menu offerings through March 8, 2020:

Holiday Beverages:

• Salted Toffee Bar Chiller – Combines Gloria Jean’s Coffees’ creamy cocoa, signature cappuccino base, Heath toffee bits and caramel flavours. Topped with whipped cream and Heath toffee bits
• Salted Toffee Bar Latte – made with silky textured milk, Gloria Jean’s Coffees’ espresso blend and creamy cocoa with English toffee and salted caramel flavours, topped with whipped cream and Heath toffee bits
• Salted Toffee Bar Over Ice – Gloria Jean’s Coffees’ creamy cocoa, espresso blend and 2% milk mixed with caramel and English toffee flavours and poured over ice
• Chocolate Raspberry Truffle Chiller – sweet raspberries meet creamy cocoa, topped with whipped cream. Gloria Jean’s Coffees’ chocolate raspberry truffle toddy blended with creamy cocoa, 2% milk and raspberry flavours.
• Chocolate Raspberry Truffle Mocha – featuring silky textured milk, Gloria Jean’s Coffees’ chocolate raspberry truffle toddy, creamy cocoa and raspberry flavours, topped with whipped cream
• Chocolate Raspberry Truffle Cold Brew – Gloria Jean’s Coffees’ chocolate raspberry truffle toddy and water, then poured over ice

Seasonal Whole Beans:
All seasonal whole beans are available in 16 oz. bags for purchase in-store and online.

• Chocolate Raspberry Truffle – dark chocolate, raspberry liqueur and real dried raspberries
• Chocolate Caramel Turtle – a winter roast from Gloria’s Vault. Chocolatey caramel with a pecan finish

Doody continued: “Gloria Jean’s Coffees is the originator of the flavoured whole bean and although we’ve been in business for over 40 years, I think we’re just getting started! With our talented R&D team behind us, the flavour combinations are endless and we’re looking forward to introducing some very exciting creations in 2020!”

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The company will be relocated to new offices by the end of January 2020, according to a press release.

Coca-Cola said the move “allows us to fully integrate the Honest business into the company’s portfolio, as well as strengthen collaboration among the team and increase opportunities for career development for these associates.”

Goldman founded the company in 1998 with his Yale business school professor and friend Barry Nalebuff, producing “freshly brewed and barely sweetened” bottled tea as alternate to the heavily sweetened teas reconstituted from tea powder. The firm generated first year sales of $250,000 but now Honest Tea and its related lemonades, juices and kid’s drinks earned $600 million last year. In September the brand launched Honest Coffee, a cold brew.

Goldman was named ‘TeaEO Emeritus’ in 2015. Coca-Cola invested $43 million for a 40% stake in the company and later purchased the firm in 2011.

“In 2015 I was fortunate to create an arrangement where I was able to spend half my time with Honest Tea and the other half of my time as executive chair of Beyond Meat,” Goldman explained. “At the end of 2019, I will step away entirely from my employment with The Coca-Cola Company and cheer on Honest Tea from the sidelines,” he said.

Goldman plans to remain in Bethesda, overseeing Beyond Meat as executive chairman.

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The cold brew brand, based in Anaheim, California, has partnered with the California Milk Advisory Board whose key initiatives to improve production sustainability and to meet high milk nutritional standards align with Secret Squirrel’s mission to provide clean label and high quality products.

Secret Squirrel original black cold brew and 3x concentrates are brewed fresh to bottle and the lattes use the same farm fresh Real California Milk.

“Our customers and coffee consumers are demanding an authentic, clean, great tasting coffee shop experience in a bottle and we whole-heartedly believe that Secret Squirrel delivers these high standards” said Marce McKinnon, brand manager, Secret Squirrel Cold Brew Coffee.

“It’s absolutely critical that we stay committed to clean label, high quality ingredients and smooth, great taste. Unlike some competitors, we don’t use any preservatives, additives or stabilisers. We always use organic beans, rBST free milk and remain BPA free. Our cold brew is processed the traditional way to create the best tasting cold brew coffee. It’s who we are, we’re passionate about the craft of coffee and we’re excited to share what real cold brew coffee is all about”.

Made with Real California Milk, the collection includes Original Black Coffee, Caffe Latte, Vietnamese Coffee, Dark Chocolate Mocha, Chicory Coffee and 3X Coffee Concentrate. The new bottles are now available on shelves nationwide across the US.

For more information about Secret Squirrel Cold Brew and where to purchase, visit www.squirrelbrew.com

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The new Gold Brew poured over ice features an edible lustre dust that produces a gold shimmer “worthy of royalty”.

For home brewing, fall flavours include Pumpkin Spice and Toasted Almond Crème Whole Beans, as well as this season’s Gloria’s Vault selection, Caramel Pecan Roll Whole Beans, available in stores and online.

“For 40 years, we’ve been delivering unique coffee creations made with our flavoured whole beans; there is no limit to our creativity and it’s our job to dream up new flavour combinations that our guests can really get excited about,” said Sam Ferreira, president of Gloria Jean’s Coffees US.

“Along with keeping things fresh and fun, like with our new Toasted Almond Crème Gold Brew, we’re always listening to our fans, ensuring that their favourite Gloria Jean’s flavours throughout the past four decades get the attention they deserve.”

Guests may enjoy Gloria Jean’s Coffees following fall offerings through November 3, 2019:

• Coffee Beverages:
  • Toasted Almond Crème Gold Brew – a cold brew made using Gloria Jean’s Toasted Almond Crème whole beans, with edible gold lustre dust, and finished over ice
  • Madagascar Vanilla Hazelnut Latte – Gloria Jean’s espresso blend with silky milk, and finished with flavours of Madagascan vanilla and hazelnut
  • Madagascar Vanilla Hazelnut Chiller – a creamy, blended beverage of Gloria Jean’s cappuccino featuring flavours of Madagascan vanilla and hazelnut
  • Pumpkin Spice Chiller – an icy blended drink made with Gloria Jean’s pumpkin spice toddy, with white chocolate and vanilla ice cream, topped with whipped cream and ground cinnamon
  • Pumpkin Spice Latte – Gloria Jean’s pumpkin spice toddy and steamed milk, topped with whipped cream and ground cinnamon
• Whole Beans:
  • Pumpkin Spice – a blend of pumpkin, cinnamon and nutmeg
  • Toasted Almond Crème – a blend of toasted almonds, with real almond slivers
  • Caramel Pecan Roll (Gloria’s Vault) – a blend of caramel and pecans

Ferreira said: “The fall season is an exciting time for coffee; in most parts of the US, the temperatures are starting to cool down and coffee can be a real comfort. As the originator of flavoured whole beans, we are proud to offer creative brews that our guests cannot find anywhere else and we’re confident they are going to love our delicious fall beverages.”

Additionally, on September 7, 17 and 27, the brand will be hosting Guest Appreciation Days in celebration of Gloria Jean’s Coffees’ 40th anniversary. Guests should visit any Gloria Jean’s Coffees location to receive a Scratch ‘N Win card (no purchase necessary) and scratch the gold circle to reveal a prize to redeem on their next visit. With the chance to win free 12 oz. drip coffees and other prizes, every single card is a winner.

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Lightning Shots feature a cold brew coffee concentrate made from organic, fair trade, dark roast coffee beans, infused with the brand’s vitamin blend of B1, B5, B6, B9, B12, and D3 to give the body an extra boost of nutrients, along with extra natural caffeine from green coffee beans for double the energy. Formulated with 200mg of natural caffeine, they offer approximately 2 cups of regular coffee in one 2.5oz shot. Coffee Lightning Shots are available in two satisfying flavors, Cold Brew, a smooth black coffee, and Vanilla Cold Brew, a sweet vanilla coffee.

“Our new Coffee Lightning Shots further establish VitaCup as an innovator in the infused beverage category and continues our mission of providing flavorful and convenient coffee and tea-based delivery methods for taking vitamins to support a range of health and wellness goals, including boosting energy,” said Brandon Fishman, VitaCup founder and CEO.

Coffee Lightning Shots are available now in 2.5oz ready-to-drink, shelf-stable bottles at http://www.vitacup.com, on Amazon, and on-shelf at select Walmart stores.

About VitaCup

Launched in 2017, VitaCup has pioneered a complete line of vitamin and superfood-infused coffees and teas, including recyclable single-serve pods and capsules, ground coffee, and tea bags.

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Trade flows strengthen Brazil’s dominance
The international trade of green coffee saw strong growth in 2018, with 73m bags of green arabica exported (up 5% YOY) as well as 40m bags of green robusta (up 8% YOY). Virtually all of the growth came from Brazil and Vietnam, making the world more dependent on the two largest producers. Current low coffee prices are likely to prevent further growth in Central America and virtually all other countries, except low-cost producers Brazil and Vietnam.

The trade of processed coffee was much more stable in 2018, remaining virtually unchanged YOY. Italy is close to becoming the largest exporter of roasted coffee, almost overtaking Germany. There was also significant growth in soluble exports from Vietnam and Indonesia in 2018, but Brazil remains the top exporter of soluble coffee. Increasing robusta production in Brazil will make its soluble industry even more competitive going forward. Brazil’s top spot will be further solidified if a free trade EU-Mercosur agreement is reached, posing immense opportunities for Brazilian soluble coffee factories.

Consumer trends shaping trade flows
Rabobank’s research identified a number of coffee consumption trends that drive coffee flows, in both quantitative and qualitative terms.

A shift towards out-of-home consumption
Almost everywhere, out-of-home coffee consumption is growing faster than at-home coffee consumption, driven by changes in lifestyle and greater innovation from out-of-home options. As consumers shift purchasing patterns, there is a greater focus on differentiated, premium, and traceable products, and trends set in out-of-home consumption are expected to eventually trickle down to at-home consumption.

Ready-to-drink coffee boosts sales
Ready-to-drink (RTD) coffee consumption is well established in Asia – Japan alone accounts for over half of the global volumes – but it is also becoming increasingly prevalent in North America and in Europe, especially given the rising popularity of cold brew coffee. This is a core growth area within coffee and a high-margin, brand-building area.

The recent partnership between PepsiCo and Lavazza, as well as the introduction of Costa’s RTD coffee, shows us that the lines between soft drinks and RTD coffee will continue to blur.

Continued growth of capsules and pods in developed markets
The key success factor of single-serve portioned coffee is its convenience, specifically its ease of use and speed of preparation. Western Europe (65%) and North America (26%) represent the lion’s share of global volumes, but demand is growing in all regions. Furthermore, their efficiency means that a shift to capsules and pods will likely have a negative impact on coffee volumes.

Premium coffee development in Brazil
At close to 21m 60kg bags of coffee per year, Brazil is the second largest coffee consumer in the world, and demand is still growing. Sales of premium products, such as specialty coffee, fresh coffee beans and coffee capsules are outperforming those of standard products, such as instant coffee and standard ground coffee. Premium coffee sales in Brazil are expected to continue to grow double-digits through 2021 and to attract new investments from global coffee players.

An extremely hot market for coffee shops in China
China’s coffee consumption is still quite low, with annual per capita consumption of only 13 cups, but major international and local coffee chains are racing to gain presence and visibility in the major cities, following the listing of Luckin Coffee in May 2019. Chinese consumers expect high levels of service, and locations are far from cheap, but a growing number of young Chinese are incorporating a cup of coffee into their daily life.

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