Issue link: https://read.dmtmag.com/i/1539374
STiR coffee and tea 35 At Hälssen & Lyon, not only does the world of tea literally come together under one roof — it's also where tradition meets innovation. Explore with us the many facets of first-class tea from a single source, including premium mono-teas and tea pecialities sourced from the world's most renowned tea regions, as well as the finest flavoured herbal blends, fruit infusions and tea extracts. We offer everything from instant powder mixes in convenient formats to ready-to-drink bottled teas, from bulk teas to fully packaged goods for sales to end consumers. www.haelssen-lyon.com WORLD OF TEA The journey begins with a sip... Welcome to your Processing instant coffee with the new multi-extractor systems gives companies the freedom to get creative and experiment with different blends, body styles, and concentrates. Photo credit: DEVEX GmbH made from single-origin or specialty-grade beans (see Nescafé Courts Gen Z Amid Shifting Consumer Behavior, p11). "We decided to rethink instant coffee processing," said Wickert. "We're not trying to compete with the big players. Rather, we're opening up new opportunities for SMEs to create signature products that haven't been available before now." So Wickert's team ditched the large-scale processing format and focused on innovation and customization instead. By combining DEVEX's expertise in extraction with its ex- tensive experience in instant coffee processing, they've created an artisanal extraction system that's accessible and scalable for small to medium-sized businesses. "This is a much smaller extraction system than a traditional in- stant coffee manufacturing process," Wickert explains. "It's much simpler and easier to operate. Everything is compact and modu- lar. Even if someone is not familiar with large industrial equip- ment, they can use it after a short training session. It's that easy." DEVEX's new multi-extraction process gives SMEs a foot- hold in the soluble market. It allows them the freedom to exper- iment with various processes and methods, creating an infinite number of products and flavors. SOLAR Gold: The Instantization of Cold Brew The concept of small-scale multi-extraction actually began years ago when a client asked Wickert to come up with a way to in- stantize cold brew. "We started doing a lot of trials for cold brew and liquid coffee extraction on relatively tiny equipment. The taste and aroma profiles we got from our cold brew trials were more sophisticated than traditional instant extraction, and the yields were surprisingly reasonable." Cold brew's massive rise in popularity is reshaping the in- stant coffee and RTD industries. Valued at around $3.16 billion in 2024 by Fortune Business Insights, the cold brew market is expected to grow from $3.87 billion in 2025 to $16.22 billion by 2032, representing a staggering CAGR of 22.71%. Steeping ground coffee in cold or room temperature water for an extended period of time results in a smoother flavor that has a natural sweetness without any acidity or bitterness. Cold brew is often served without sweeteners or creamers, adding to its perception as a healthier alternative to traditional iced lattes. Its complex flavors lend themselves perfectly to specialty coffee preparations and elevate standard RTD offerings.