The method of making iced coffee in summer

Make your iced coffee more lively and sweeter. Blue Bottle created a New Orleans iced coffee. Combine silky ice brew, baked chicory, whole milk and sugar to bring you into the French neighborhood (French Quarter, the oldest neighborhood in New Orleans). Blue Bottle's drink was so successful that they now put it in milk cartons as a ready-to-eat coffee drink.

With the development of iced coffee, it is gradually out of the door of coffee shops, such as Chameleon has created a ready-to-drink product line, its "slow drink, ready-to-eat" concept will become a model for the next stage of the beverage industry.

The same idea is deeply ingrained in Birch Coffee's iced coffee project. The Manhattan roaster started making iced coffee four years ago, mixing half Brazilian coffee with half Honduran coffee and pouring it into a 64-ounce pot to sell it. The coffee was so popular that Birch soon offered customers a new option: bicycle delivery, three times a week during spring and summer, and Manhattan people could order it by phone.

"iced coffee is an experiment, and pouring hot coffee directly on ice is an afterthought." Said Jeremy Lyman, co-founder of Birch. It is not easy to turn this time-consuming experiment into a profitable way, but coffee shops and roasters are racking their brains to come up with innovative ideas.

One is to buy buckets of iced coffee from coffee merchants such as Chameleon or Stumptown. Verve plans to start distributing their iced coffee buckets in the coming months. Joyride Coffee, which originally sold coffee by truck in New York, focused on the installation of office iced coffee equipment. Coffee faucet equipment can make drinks more fresh, but also make consumers feel more excited.

The iced coffee made with Texas-based Cuvee coffee is named Black Blue. They started by making hot drinks and ended up focusing on cold drinks. Through a short extraction of 45 to 120 seconds, known as "flowering", Cuvee extracted more floral and fruity aromas than regular iced coffee, then immediately added cold water to soak the coffee for 12 hours. Through filtration, Black & Blue is drilled and nitrided. End up with high complexity and heavy cream-flavored drinks.

Verve and several other bakers have found that nitridation deepens the concept of ice brewing, moving a few blocks away. "Flavor, texture and its nature are three reasons why people really want to come in and experience them," says Jesse of Verve.

Bottled espresso, which is refilled before supply, will take up less space (such as Chameleon), so it is much less likely to be out of stock even in muggy weather. In addition, RTD iced coffee began to sell products (almond milk iced brew, chocolate iced coffee) in other coffee shops and grocery stores. Stumptown even sells barreled ice wine in bars, which can be added to cocktails.

Lest we forget that there is always a market for the most traditional coffee. Although it will take some time, it is enough to make a batch of products in one night to make your customers understand your intentions. So you can buy a durable brewing container, some filter paper or cloth to make the amount of drink you need. Toddy is one of the original brands of iced coffee, and its legendary history can be traced back to the 1960s. They provide tools, equipment and methods for making iced coffee.

Choosing which kind of coffee to use is a very interesting part. Some coffees are better than others. But don't be afraid: iced coffee has great potential, as evidenced by its continuous evolution.