STiR coffee and tea magazine

Volume 4, Number 4

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Page 48 of 67

engineering for a better world Enjoy Quality GEA decanters and separators stand for maximum coffee and tea yield and high clarification efficiency. GEA Westfalia Separator Group GmbH Werner-Habig-Straße 1, 59302 Oelde, Germany Phone: +49 2522 77-0, Fax: +49 2522 77-2089, BE-04-003 ready-to-drink surged as consumer demand for convenience grew. As a testament to RTD's popularity, walk into any con- venience store in Japan, Taiwan, China, Singapore, most Asia countries and you'll see no fewer than 10 varieties of RTD coffee on their shelves. Oddly enough, during winter months, you'll often see those same canned coffees in a small hot to-go case on the front counter. In 1994 Starbucks, in partnership with Pepsi, introduced to the US market a bottled, carbonated coffee drink called Cafe Mazagran that originated in Algeria. I recall it was a big flop and pulled from the market shortly after its entry. The coffee extract developed for the product re-appeared in the Starbucks bottled Frappuccino, suitable for the next generation of coffee drinkers who grew up on sweet soda and could be enticed to enter the coffee consumption world. Starbucks would "grow" the next generation of coffee drinkers by offering a sweet milky beverage for 12- to 18-year-olds. A theory anyway. Almost every café around the world offers iced café lattes or espresso drinks and iced blended drinks, call it what you may, frappe latte or smoothie, (a nod to Julia Child for intro- ducing the term frappe to the American public in her zest to introduce everyday French cooking in the US. The term trans- lates as "blended or whipped". Since the younger frappe drink- ers only know the word from Starbucks popularity, I wanted to share that tidbit of wisdom). Today cold coffee is hot with a broad range of innova- tions. Starbucks, Stumptown, Cuvee, Blue Bottle Coffee and many others have launched, craft RTD in bottles, cartons and cans. As consumer demand for quality grows, the craft roasters and brewers have addressed those needs. Consum- ers want a delicious RTD and unique cold coffee experience. Nitro coffee What is Nitro brew? As explained by Terry Olsen of AC Bev- erage, one of the leading suppliers of Nitro brew equipment in the US, most cafes getting into Nitro brew want to offer both a "still" non-carbonated form as well as foamy Nitro brewed cold coffee which passes through a 2.5 gallon tank attached to a compressed nitrogen tank. The process is much like serving draft beer. The nitrogen infused coffee which is under tremendous pressure is delivered by tap which causes the coffee to fizz. When pulled into a glass the process creates a large foam head just like a Guinness. The nitro brew offers beautiful appearance of cascading foam in a tall glass.

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