TRAINING TACTICS
Liam Lever-Ford is the Victorian Barista Trainer at Suntory Coffee.
Cold brew calling Suntory Barista Trainer Liam Lever-Ford takes a deep dive into cold brew coffee variations and how they can be easily prepped and presented on a café menu to capture a new wave of drinkers in the summer months ahead.
A
s hot coffee sales drop in the warmer months, it’s important to be prepared with a cold coffee offering to offset the loss and bring in new customers. Let’s talk about the different varieties of cold coffee beverages that are easy to prepare on your café menu. A classic iced coffee An iced latte – espresso served over milk and ice – is the basis for the traditional offering. The addition of ice cream creates the iced coffee and chocolate sauce helps create an iced mocha. These timeless drinks look great and require minimal
supplies, nothing more than a tub of ice-cream and tall glasses. Going one step further, here are four cost-effective ways to add modern cold coffee additions to your menu. Cold Brew The origins of cold brew can be traced back to the 1600s when the Japanese combined methods learned from Dutch traders with their own traditions of cold brewing tea. Cold brew spread across Asia, Europe, and the United States, but it wasn’t until after 2010 that cold filter beverages really started to trend and be seen as a common addition to
café menus. Cold brew can be brewed to drink immediately as is or over ice, or can be brewed as a concentrate depending on the brew ratio. Cold brew is made by grinding coffee very coarsely, then steeping the liquid in room temperature or cold water for extended periods of time. It’s easy to pre-make cold brew in large batches for fast service time in busy peak times. The method requires eight to 24 hours of brewing time, so forwarding planning and preparation is key before adding this beverage to your daily coffee menu. Cold brew provides a flavour that
Cold brew coffee can increase sweetness while decreasing bitterness and acidity.
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