Is the hot [canned nitrogen latte] canned coffee in America the next trend?

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In the busy life, coffee is a necessary refreshing drink for many people. in addition to freshly ground coffee in coffee shops and convenience stores, there are more and more kinds of canned coffee in recent years, each with its own characteristics, which you can choose. Since Japanese UCC coffee invented ready-to-drink canned coffee in 1969, canned coffee has been gradually regarded as a substitute for functional drinks and carbonated drinks by many people, and occupies a position that can not be ignored in the market of canned drinks.

According to foreign media "Food & Wine", the growth rate of canned coffee in the United States doubled from 2011 to 2016, and is expected to continue to grow by 13% in 2017. therefore, coffee products of various beverage companies have launched new products, including the familiar Starbucks glass bottled Frappuccino, McDonald's McCafe Frappe and Dunkin Donuts Iced Coffee in the United States, and even Blue bottle Coffee (Blue Bottle Coffee) has joined this wave to launch its own refrigerated ready-to-drink coffee. Allowing coffee lovers to carry around without location restrictions also gives inspiration to other coffee shops on how to break through regional restrictions and use supermarkets and convenience stores as bases to sell canned coffee instead of physical store expansion. now many coffee shops are also starting to launch their own brand of canned coffee into the retail world, so that consumers in different regions can drink their own good coffee.

La Colombe Cafe, located in Philadelphia, USA, started with coffee roasting. At present, there are 30 branches in the United States. La Colombe, which claims to be the pioneer of the third wave of coffee, has its own insights on bean selection and trading. In addition to providing good coffee, its founder Todd Carmichael also has unique views on the future and technology of the coffee industry. After seeing people's love of nitrogen cold extract coffee, Carmichael began to think about the extension of nitrogen injection technology. With a penchant for milk bubbles, he blends cold coffee with milk [nitrogen injection] and has launched an iced latte canned coffee with thick milk bubbles like draft beer in a bar: Draft Latte, giving consumers a new taste of coffee.

Nitrogen cold extract coffee (Nitro Cold Brew Coffee) uses nitrogen pressurization technology to produce a thicker foam than carbon dioxide, creating a coffee taste like draft beer.

After Draft Latte's popularity, Carmichael began to show the world his thoughts on the future of the coffee industry. Carmichael, who once worked at Starbucks, witnessed Starbucks revolutionize the way people interact with coffee by setting up sites in the city to connect coffee with life, but he also saw possibilities that coffee shops could not offer. Carmichael observed at Starbucks that many people waiting in line for coffee actually don't have time to sit down and enjoy it, and often all they want is a good cup of coffee that can be taken quickly. This phenomenon shows Carmichael the possible future of the coffee industry: if the coffee bought from the freezer in the convenience store tastes as good as it is made in the store, consumers can enjoy good coffee at any time without being restricted by the coffee shop.

Seeing this exciting possibility, La Colombe began to invest heavily in canned coffee technology, hoping to change the way stores provide coffee and start a new revolution in the coffee industry. In 2017, La Colombe launched canned Draft Latte, becoming the world's first refrigerated ready-to-drink coffee with milk foam. It is simple to say, but there is a complicated technology behind it: there is a small sealed space at the bottom of the coffee can filled with liquid nitrogen. When the ring is opened, due to the change of pressure, the liquid nitrogen is converted into nitrogen to inject the coffee, and the dense and small foam rushes to the top to form the familiar taste of milk foam, which is paired with natural sucrose and lactose-free milk, so that consumers can experience the rich and dense taste impact of Draft Latte. There is no need to worry about artificial additives, Draft Latte's unique taste quickly swept the United States, becoming the fastest-selling ready-to-drink coffee.

"rather than staying in every corner of the city, we want consumers to enjoy the taste of freshly ground coffee anytime, anywhere. "Carmichael told Forbes magazine. La Colombe coffee cans have one more drinking lid than ordinary cans, which must be opened before the pull ring can be opened, and then put back into the lid to ensure that the taste will not be affected by the metal can body. Coffee hisses like a soda bottle when it is opened, which is proof that the gas at the bottom of the can is injected into the coffee. The taste has a layer of fine velvet than ordinary coffee, a little sweetness matches the bitterness of Italian concentration, and the exquisite taste makes it easy to imagine why it has become a popular ready-to-drink coffee, even though it is different from that of freshly ground coffee. but it's already very good!

From Starbucks, Blue bottle Coffee to La Colombe, we can easily see that canned coffee has begun to break through the fixed role of traditional "coffee substitute" and become a symbol of many coffee peers to convey their business philosophy and self-breakthrough to consumers. La Colombe reproduces the original appearance of coffee by updating canned coffee technology, trying to change the relationship between coffee and life again. In the future, La Colombe hopes that all the items seen in coffee shops can be easily reproduced by consumers, such as self-heating cans, coffee capsules that can reproduce the quality of hand-brewed coffee, and so on, so that coffee will no longer be subject to the geographical restrictions of coffee shops in the near future, and everyone can enjoy good coffee as if it were ground at any time.

As Carmichael said, "my competitor is not canned coffee from other coffee companies. Each has its own characteristics and does not conflict with each other." Cold coffee is only the basis of canned coffee, and our real goal is to change coffee drinking habits around the world. "you may scoff at canned coffee, but if such a new form of canned coffee and new technology can make more people taste good coffee and fall in love with the profound and changeable beauty of coffee, isn't it a good thing? What's more, we may witness the next coffee wave through the efforts of these coffee brands.