{"id":34735,"date":"2023-03-24T06:00:00","date_gmt":"2023-03-24T11:00:00","guid":{"rendered":"https:\/\/freshcup.com\/?p=34735"},"modified":"2023-03-21T16:45:10","modified_gmt":"2023-03-21T21:45:10","slug":"beyond-cold-brew-elevating-your-cold-coffee-menu","status":"publish","type":"post","link":"https:\/\/freshcup.com\/beyond-cold-brew-elevating-your-cold-coffee-menu\/","title":{"rendered":"Beyond Cold Brew: Elevating Your Cold Coffee Menu"},"content":{"rendered":"\n

More customers are drinking cold coffee beverages than ever before<\/a>. In 2021, Americans showed an increased preference for cold coffee drinks, with a staggering 60% rise in consumption over seven years. During the same year, Starbucks shared that 74% of all their coffee drink sales were cold year-round.<\/p>\n\n\n\n

It\u2019s clear that the popularity of cold coffee is no longer limited to the summer months, and caf\u00e9 owners should take note. How can coffee shops create a menu that meets the growing demand for cold drinks all year round?<\/p>\n\n\n\n

A New Era of Cold Coffee<\/h2>\n\n\n\n

A decade ago, iced drinks comprised only around 30% of sales at Big Shoulders Coffee<\/a>, an award-winning roastery and coffee chain in Chicago, Ill. But founder Tim Coonan says cold drinks have gained momentum in recent years\u2014and he believes they\u2019re here to stay. \u201cI can confidently say it\u2019s flip-flopped and iced beverages represent about 60% of our sales.\u201d<\/p>\n\n\n\n

Chicago may be known for its frigid winters, but that hasn’t stopped Big Shoulders customers from embracing cold coffee drinks year-round. Although cold brew sales dip during the winter months, it’s offset by the enduring popularity of their espresso-driven iced drinks.<\/p>\n\n\n\n

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Big Shoulders has emphasized the development of specialty iced lattes that draw upon another industry: the alcoholic beverage industry. Coonan believes today\u2019s caf\u00e9s need to offer a value-add for iced coffee that goes beyond your basic cold brew\u2014and he attributes their success with seasonal menus to the creativity of their drinks specialist, Alicia Scott. <\/p>\n\n\n\n

A former mixologist, Scott brings her methodology into crafting recipes for the shop’s seasonal menu and creating flavor profiles that combine different cocktail-making techniques. \u201cWhat we\u2019ve tried to do is follow the trend with cocktails and the thoughtfulness that bartenders and mixologists are putting into those finished beverages,\u201d Coonan says.<\/p>\n\n\n\n

Other cafes are also tapping into cocktail culture to add a creative twist to their menu. Andytown Coffee Roasters<\/a> in San Francisco found success with their Snowy Plover<\/a>: a brown sugar syrup and espresso soda that has become a signature menu item. Similarly, the Michigan-based Madcap Coffee<\/a> introduced the Espresso Moscow Mule<\/a>\u2014a combination of espresso and house-made ginger-lime syrup, which is stirred together, strained over ice, and topped with sparkling water.<\/p>\n\n\n\n

By staying plugged into the latest cocktail trends, Scott has introduced non-alcoholic coffee drinks featuring savory flavors and garnishes like sage and rosemary. For example, Big Shoulders recently released a seasonal holiday beverage made with white chocolate and rosemary garnished with white chocolate peppermint bark. Another well-known menu item was The Painted Lady, a seasonal drink made with simple syrup, tart ginger lemonade, Colombian iced coffee, and mint, shaken and served over ice.<\/p>\n\n\n\n

\u201cThat worked well,\u201d says Coonan. \u201cThose are the kinds of creative things that we think about with cold beverages and driving a cold menu.\u201d<\/p>\n\n\n\n

Crafting A Memorable Drink Experience<\/h2>\n\n\n\n

Before he launched Big Shoulders, Coonan started his career as a culinary chef at some of the top restaurants in New York, Chicago, France, and Italy. He taps into his prior experience by putting a culinary twist on coffee. \u201cI’m a real believer that there is a theater component to hospitality,\u201d he shares. This is evident in menu items like the marshmallow latte, which is so beloved by customers that it’s become a permanent fixture on their menu.<\/p>\n\n\n\n

Served either hot or cold, the latte is made by placing a marshmallow on a skewer and using a blowtorch to toast it at the counter\u2014similar to the process used in a kitchen to create a cr\u00e8me brul\u00e9e or to toast the top of a custard. <\/p>\n\n\n\n

Coonan feels these drinks taste incredible and create memorable customer experiences. The marshmallow latte is not only one of their bestselling drinks but also their most photographed menu item. \u201cPeople love to see that because it’s made right in front of them. Of course, there\u2019s a lot of enjoyment in having a gooey, warm marshmallow to bite into while sipping coffee\u2014we see a lot of people dunk it into their coffee, too,\u201d he says.<\/p>\n\n\n\n

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Developing a menu of cold coffee drinks with unique flavor combinations can be a winning strategy for caf\u00e9 owners looking to stand out in a competitive market. By creating complex and visually memorable iced coffee drinks, coffee shops can potentially command higher prices and increase their profit margins. Plus, it’s more likely to generate buzz from customers sharing their experiences online.<\/p>\n\n\n\n

Tried And Tested Combinations<\/h2>\n\n\n\n

While Big Shoulders experiments with seasonal drinks, the caf\u00e9’s core menu intentionally focuses on drinks that work well both hot and cold\u2014and considers which type of coffees, roast profiles, and milk complements a beverage. For instance, the cafe offered a seasonal beverage, the Cafe Bombon, which featured a shot of espresso poured over sweetened condensed milk, mixed, and combined with ice.<\/p>\n\n\n\n

This ethos extends to their coffee roasting process: \u201cThere are a lot of coffees we roast that are for a broad variety of people, a broad variety of palettes\u2014light, medium, and dark roast,\u201d Coonan says. \u201cWe also have to think about it from the perspective of people that drink their coffee with sugar and alternative sweeteners.\u201d <\/p>\n\n\n\n

Testing cold drink recipes with various milk and sweeteners is the key to ensuring they work well when it comes to the visual appeal and flavor profile, says Coonan. Nut and grain milks behave differently than dairy and may curdle or separate when too cold\u2014and they can impact the overall flavor profile. <\/p>\n\n\n\n

For example, nut milks such as almond may compete with other flavors in a recipe, like the floral undertones in a lavender latte. \u201cIt lends a bit of bitterness but also works well with some drinks.\u201d According to Coonan, almond milk\u2019s bitterness pairs nicely with the flavors in Big Shoulders\u2019 popular cardamom latte, like orange, cinnamon, and star anise.<\/p>\n\n\n\n

Although customers can decide which milk they\u2019d like with their drink, Big Shoulders tries to encourage patrons to try the suggested milk pairing. \u201cWe try to educate the customer as best we can about what we feel the best accompaniment is with those drinks, without being overly fussy or stuffy about those sorts of things,\u201d he says. \u201cAnd generally, people are responsive to that.\u201d<\/p>\n\n\n\n

The Future of Cold Coffee<\/h2>\n\n\n\n

Gen Z is a demographic cohort beginning to make its presence felt in the coffee industry, especially with cold drinks<\/a>. Coonan also attributes the growing cold coffee trend in part to the ever increasing availability of ready-to-drink beverages<\/a> in places like gas stations, groceries, and restaurants. <\/p>\n\n\n\n

\u201cOne of the things that happened out of the pandemic was just people trying to figure out how to introduce more SKUs and more sales opportunities to their customers,\u201d he says. In response, Big Shoulders began bottling many of their own drinks, which could be purchased in-house or taken home. With the convenience factor being a major driver of the grab-and-go trend in food service, Coonan feels customers are likely to continue seeking out quick and accessible options for their daily coffee as well.<\/p>\n\n\n\n

How should coffee shops start experimenting with their cold coffee menu? According to Coonan, it begins with listening to your customers. You might take inspiration from popular hot beverages and experiment with transforming them into cold drinks\u2014but don’t lose sight of the things that are tried and true in the coffee world. \u201cChocolate has such an affinity with coffee.\u201d<\/p>\n\n\n\n

That\u2019s where he says you can start playing with flavors and certain spices\u2014like using citrusy orange or tangerine to counterbalance the sweetness of chocolate and elevate its bitterness with certain spices. \u201cYou\u2019ve got cinnamon, mint, nutmeg, cayenne, black pepper, and Sichuan peppercorns,\u201d he says. \u201cThese are all things that can play off chocolate really well.\u201d <\/p>\n\n\n\n

Coonan encourages owners to go back to the basics during recipe development. \u201cThings that might seem basic can actually be quite elevated,\u201d he says. For example, pure vanilla paste extracted from pods can enhance a drink\u2019s flavor profile. \u201cUse quality ingredients and experiment with making your own, even if it\u2019s just making a gallon of pistachio milk or a small-batch special run. Those are the things caf\u00e9 owners can be looking at.\u201d<\/p>\n\n\n\n

Caf\u00e9s can take advantage of the growing cold-coffee trend to diversify their menu and draw in new customers. With a little experimentation and creativity, it\u2019s possible to offer a diverse and exciting range of iced coffee options that keep customers coming in all year round.<\/p>\n\n\n\n

Photos courtesy of Big Shoulders Coffee<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

From iced lattes to frozen drinks, caf\u00e9 customers can’t get enough cold coffee. Find out how caf\u00e9s can tap into the growing demand with a diverse cold drink menu.<\/p>\n","protected":false},"author":1679,"featured_media":34736,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"","last_modified_date":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}},"beyondwords_generate_audio":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_player_style":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[24],"tags":[],"jetpack_publicize_connections":[],"acf":[],"yoast_head":"\nBeyond Cold Brew: Elevating Your Cold Coffee Menu<\/title>\n<meta name=\"description\" content=\"From iced lattes to frozen drinks, caf\u00e9 customers can't get enough cold coffee. 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