COLD BREW AND COLD DRIP COFFEE

Cold brew and cold drip coffee: drinks prepared without hot water, without pressure, but very natural. The result? A sweet, friendly drink, which gives you a refreshing boost. Ready to drink straight away. Challenging to use in all kinds of recipes, such as in cocktails, cakes or with milk. TB Brown is ready to meet any demand from entrepreneurs, retailers or the food industry who has plans start with this trend. By a traditional and complete cold process, we sustainably produce large volumes of customized shelf-stable cold brew coffee concepts.

Cold brew coffee and cold drip coffee are often mentioned in one breath. This is due to their important similarities. For neither coffee beverage is hot water needed. But as the names suggest, they differ in terms of how they are prepared. Cold drip coffee is created by dripping cold water very slowly over coffee. This gives a different taste than when the coffee has been soaked in the water, as is the case with cold brew. In this process, the coffee slowly and naturally releases its aromas and caffeine. How long it should soak, there is no standard for that. It may be half an hour, it may be ten hours. However, the more time you let it simmer, the more bitter and caffeine it will contain.

CHALLENGES

What is tastier: cold brew coffee or cold drip coffee? That question is impossible to answer. Using coffee as a base, there are an infinite number of recipes you can create. Those who want the best quality cold brew coffee will use an artisanal preparation method. This also applies to cold brew and cold drip. Selecting the most appropriate coffee is the starting point. Then comes a second, much more challenging factor. The factor time. Not least because the process is quite labor-intensive. The difficulty of quality cold brew coffee lies in the fact that aromas in a cold coffee beverage dissipate quickly. This makes it far from ideal to prepare the coffee in advance. But brewing à la minute is impossible. So how does the food industry prepare and store cold brew coffee in large quantities? Or how will workers in the hospitality industry, where the required quantities may strongly vary, prepare all those individual requests? TB Brown tackled these challenges and found answers.

TECHNOLOGY AND INNOVATION

Our innovation team studied everything that determines the quality of cold brew and cold drip coffee, focusing on creating a cold coffee drink with the best taste and most aromas. Because we are experts in developing coffee concepts, we were quickly successful in this. Then we faced our main challenge: extending the shelf life, while the liquid retains all its qualitative properties. Thanks to our experience with instant coffee concepts, we decided to explore the possibilities of concentrates. We used our Evap EOS technology, which enables us to strongly concentrate cold liquid through a cold process. This is exactly what we consider essential when producing artisanal cold brew coffee. This also makes the preparation method particularly sustainable because no electricity or gas is required for heating.

RESULT

TB Brown is making a statement in the cold brew coffee market by working exclusively with certified coffee. The buyer can choose the Fair Trade and Fair Trade Organic labels. We roast the coffee on real wood, which comes from old pallets. The roasting process is slow, sustainable and environmentally friendly. The result is unique. A completely cold produced Fair Trade (Organic) cold brew coffee concentrate. The concentrate has a long storage life, ideal for making quick and easy recipes with cold brew coffee. TB Brown produces it tailor made, for any private label and in any desired quantity. In the consumer market it is perfect for bottlers who make their own recipe for drinks sold in bottles or cans. In the food processing industry, it is possible to add additives, such as milk or flavorings.

CHAMPIONS

Are these cold brew or cold drip coffees new phenomena? Not at all: the story about its origin even goes back hundreds of years. The VOC sailors used to have coffee on board, but they couldn't boil it. So they simply left the coffee overnight in cold water. The effect, however, was a cup of coffee, only with a slightly different taste than hot coffee has. In America, the market for cold brew coffee is already in a mature phase. There, the vast majority of coffee is currently drunk cold. Just like in Japan, by the way. As we all know, what's big in America, Europeans get curious about it too. Especially the Dutch, whom we can surely call champion coffee drinkers. We are in a growth phase in which we are open to new ideas and new initiatives regarding coffee. The market is ready to launch products with cold brew coffee. In this market of cold brew coffee concepts is TB Brown your specialized supplier.