Hot goes cold

Onboard Hospitality - - Beverage Trend -

The heat is most def­i­nitely off when it comes to tea

and cof­fee. Laura Gelder finds out why

Aside from wa­ter, tea and cof­fee are the most uni­ver­sally drunk bev­er­ages on the planet, so it’s no sur­prise they're con­stantly be­ing rein­vented. Just of­fer­ing English breakfast tea is laugh­able in 2018 – when green tea, fruit tea, her­bal tea, even fer­mented tea are de­mand­ing at­ten­tion. And the over­com­pli­cated cof­fee mar­ket is be­com­ing the butt of jokes – with fast-food chain McDon­alds even pok­ing fun at this in its lat­est UK ad­vert, show­ing cus­tomers be­ing bam­boo­zled by baris­tas. Change is in the air, and lately it seems it's tem­per­a­ture that’s chang­ing.

Go­ing cold has long been a way for cof­fee out­lets to at­tract the younger mar­ket – par­tic­u­larly with sweet frap­puc­ci­nos and quirky com­bi­na­tions. Ac­cord­ing to F&B trends an­a­lyst Min­tel, nearly a quar­ter of cof­fee menu items were cold by 2015 (up from 18% in 2009), and 66% of US mil­len­ni­als drink iced cof­fee com­pared to 34% of the older GenX.

A view to cold brew

Mil­len­ni­als love ar­ti­san too and un­til re­cently it was hot, rather than cold cof­fee which dom­i­nated this mar­ket. Since cold cof­fee has tra­di­tion­ally been mostly brewed hot and then served over ice, it made for a bit­ter taste, best di­luted with cream and sugar.

Now cold brew is the lat­est cof­fee craze. It’s made from cof­fee grounds slowly soaked in roomtem­per­a­ture wa­ter for up to 24-hours, pro­duc­ing a con­cen­trated essence which is then di­luted with more wa­ter and served chilled for a nat­u­rally sweeter taste. It’s the craft beer of the cof­fee world and has cool pack­ag­ing to match. Min­tel’s re­port shows that in cold brew’s big­gest mar­ket, the US, this sub-seg­ment grew

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