![]() ![]() ![]() Instead, coarse grounds are exposed to water, usually over a long period of time, often overnight, and typically at room temperature or colder.Īs a result, cold brew is often less acidic and smoother than traditionally prepared coffee. Unlike other coffee drinks, cold brew is brewed without any heat. (It’s just a bonus that it also taps into the small-batch, thoughtfully crafted, third-wave ethos. “Cold brew” is not just another term for iced coffee – it’s a special process, which produces a unique final product. This is especially true for coffee companies that are considering making, serving, or selling cold brew.Ĭold brew is a process – not just a product. Experts predict that this category will continue to drive coffee market growth.īut despite of – or perhaps due to – this sudden popularity, there are still a lot of questions and misconceptions around cold brew. About 10% of coffee drinkers reported having cold brew daily in 2017, according to the NCA National Coffee Drinking Trends report – up from only 1% in 2015. Total retail sales of refrigerated cold brew grew by about 460 percent from 2015 to 2017, reaching an estimated $38.1 million in sales this year, according to research from Mintel.Īnd, unlike avocado lattes, cold brew is more than a passing trend. The NCA Cold Brew Toolkit draft will be open for coffee industry comment through the end of MayĪn edited version of the following article was originally published in the May 2018 issue of Tea & Coffee Trade JournalĬold brew has taken off – and it’s changing the way we drink coffee. ![]()
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