Weather Gets Warmer, Coffee Gets Colder
As the weather gets warmer, sales of hot brewed coffee and tea often drop. Retailers can counter the drop in hot beverages by building a solid iced coffee program and capitalizing on a key growth opportunity. As a specialty coffee roaster, Coffee Bean International® recommends that, whenever possible, our customers promote an iced coffee program that utilizes the same high-quality, artisan-roasted coffee that they promote in their hot coffee program.
Within the Specialty Coffee Association of America’s Roasters’ Guild, the most highly recommended iced coffee style is the cold-brewed coffee because it preserves the delicate nuances of the coffee. When a customer is interested in an authentic coffee product, but they are looking for more ease of execution then we recommend a double-strength drip-brewed coffee made with a standard commercial or home brewer. When ease of execution or mass volume precludes a customer from making a cold-brewed coffee or double-strength drip coffee then there are several additional coffee-based beverage options available, such as concentrates or blender mixes.
In a cold-brewed process, time replaces heat, which prevents the release of undesirable flavor elements. It takes about 12 hours to brew a very concentrated syrup. Then, the coffee is diluted with water, milk, or cream to the preferred strength, and sweetened as desired. There are several ways to make a good cold brew. In the “tea bag” method, we submerge coffee in a mesh bag in cold water and refrigerate overnight. To ensure that all of the flavors and oils are extracted, we massage the bag before serving. With the Toddy Cold Brew method, we slowly steep coffee in a container and pull a stopper so the brew can trickle through a filter to remove particles. Both methods produce a smooth beverage with less acidity than a hot cup of coffee. Some coffees are more suited for cold brew; we prefer Guatemala Antigua, Costa Rica Tarrazu, Kenya AA, or Tanzanian Peaberry.