With temperatures rising and people stepping out for coffee post-pandemic, cold brew continues to prevail as a favored coffee shop menu item. Coffee shop owners, managers, and baristas attest to the popularity of the smooth chilled beverage, especially among millennials. We like it black, sweetened, bottled, and even infused with nitrogen.
Making commercial cold brew is typically a slow process. Ground coffee is steeped in cold water for at least 12 hours before leaving you with the familiar concentrate.
If you’ve been to any specialty coffee shops in the last few years, you may have noticed a gradual trending away from dated dairy alternatives like soy milk to the now more popular almond and oat milks. (If you’re a coffee shop owner or who hasn’t yet made the jump from soy milk, to newer, more on-trend dairy alternatives, it is definitely the time to do so!)
Dairy alternatives like soy, almond, and coconut milk have been on a constant rise on coffee shop menus in recent decades.