The past, present and Future trend of Cold brewing Coffee in Summer Ice drink

From the perspective of the market environment, coffee chains are now located in various cities across the country, and fast food coffee service is still in the leading position in the industry; the household coffee market is developing rapidly, and coffee capsules, bagged coffee beans and single-cup household coffee machines are selling very well. the market space for bottled coffee is very limited. But many people are still optimistic about the future development of this kind of products. It is believed that with the continuous improvement of quality, the continuous innovation of technology and the continuous expansion of sales channels, bottled cold brewed coffee will be able to revive and achieve great success.

Every summer, the major media will scramble to report the most popular summer ice drinks. This year, with the advent of major brands of bottled cold brewed coffee, cold brewed coffee (Cold Brew) has become the focus of consumer talk this summer. Many people think that cold brewing coffee is a new product invented in recent years, but in fact this kind of coffee has a long history.

Like other kinds of coffee such as ice drops, cold brewing coffee was invented earlier, and the story behind it is fascinating. Coupled with modern advanced brewing technology, it is only a matter of time before it becomes famous. With the continuous expansion of market demand, there will be more companies involved in the production of cold brewed coffee.

In 2014, the Guardian published an article entitled "Coffee: why cold brewing coffee has become the new favorite of the market". The article mentioned that the brewing method of soaking coffee in cold water and extracting concentrated liquid dates back to the Netherlands in the 17th century. At that time, the Dutch would heat the cold brewed coffee made in advance and then pour it into the cup to drink. This method of making and storing coffee concentrate in advance was later spread to Japan. At that time, the Japanese had already used cold brewing technology to make tea. Therefore, many people think that Japanese talents are the ancestors of cold brewing technology.

Another theory is that cold brewing technology originated in Latin American countries (Peru and Guatemala) or Indonesia (Java). But this statement is difficult to study. All in all, the cold brewing technology originated from the invention of coffee concentrate. According to the literature, coffee shrinkage sprang up in the army.

During the war years, American, French, Scottish or British soldiers loved coffee concentrate very much. They only need a little heat and water on the battlefield to drink coffee. The Civil War Diet (Civil War Recipes) recorded an article about coffee syrup in a 19th-century women's magazine, detailing how to make delicious coffee from coffee concentrate and syrup.

However, in the above records, people often drink coffee concentrate by heating. France was the first country to drink concentrate directly. Its drinking method is very similar to the method of adding ice that we use today. At that time, a cold coffee drink called "Mazagran" was popular in France, which was to mix the sweetened coffee concentrate with ice water and drink it directly. French soldiers fighting in Algeria at that time loved this iced coffee drink. After the end of the war, the ice drink spread to French cafes with the triumphant army.

Until the middle of the last century, coffee cold concentrate was still sought after by people. Some manufacturers also produce canned concentrate. This coffee concentrate with chicory syrup is very suitable for military use. As the Camp Coffee slogan wrote at that time: "this kind of coffee is economical, delicious, convenient and fast." Canned coffee concentrate does not need to be stored in the refrigerator. Due to the vacuum sealing of the packaging jar, its shelf life is extremely long. This kind of production technology has also attracted wide attention all over the world.

However, the technology has not been improved for several years since the advent of canned coffee concentrate. It was not until the Japanese invented open-bottle canned coffee that this technology was able to achieve a substantial breakthrough. At that time, Mr. Ujima, the founder of UCC, a famous Japanese coffee company, put forward the idea of canning coffee directly. This idea completely subverts the history of cold brewing coffee.

UCC on the island has since vigorously promoted their canned coffee products and offered free tasting opportunities for the public. After unremitting efforts, UCC canned milk coffee finally became the mainstream of the Japanese market in the 1970s. After that, Illy, an Italian coffee company, also launched sugar-free and milk-free canned pure coffee. The two coffee giants of the East and the West stride forward to the canned coffee market at the same time, which has greatly changed the trend of the global coffee consumption market.

In the late 1960s, a nursery expert with a background in chemical engineering came across an extremely delicious espresso on a trip to Guatemala. The chemist's name is Todd Simpson. It was he who invented the famous "Todd cold brewing system".

In Guatemala, locals dilute cold espresso with hot water, making it extremely sour and not irritating to the intestines and stomach. When Todd invented the cold brewing system, he added the advanced technology of the modern coffee industry, so that even if the coffee is cold, it tastes very smooth and sweet. Todd's invention led the rise of the whole trend of cold brewed coffee, and bottled cold brewed coffee also came into being.