Starbucks develops new cold-pressed espresso in US
US-based coffee company Starbucks has developed a new patent-pending extraction process to produce a concentrated, smooth-tasting shot of cold-pressed espresso.
The company explained that its new process debuted at the Starbucks Reserve Roastery in Seattle and will serve as a new platform for introducing new cold espresso beverages.
The new Aqua Tamp Technology process has been designed and developed by the company's research and development team that uses an ascending flow filtration system, which is pressurised by cold water.
Aqua Tamp Technology enables precise release of flavour characteristics, resulting in a dense concentration of cold espresso.
This inverted process allows a sweeter coffee flavour and a smooth finish, making the cold-pressed espresso an ideal pairing to a variety of cold liquids, as well as enables it to retain the intensity of the espresso flavour.
Starbucks president and CEO Kevin Johnson said: “From Cold Brew to Starbucks Draft, we have been building a cold coffee platform that not only appeals to our customers but acknowledges that cold beverages are no longer just seasonal.
“This new technique, which produces a dense shot of cold-pressed espresso, is the next step in our cold coffee journey and the perfect ingredient to design a menu of cold espresso or coffee options. We believe the opportunities are limitless.”
Ast last year's Investor Conference, the company noted that it intends to further expand its cold brew business by 2021, and the new innovation builds on its ongoing investment in the category of iced beverages.
The Seattle Roastery Cold-Pressed Espresso menu will now feature Sparkling Cold-Pressed Americano, Cold-Pressed Americano Exploration Flight and Cold-Pressed Ginger Fizz.
Image: Starbucks Corporation unveiled new patent-pending cold extraction process that produces a concentrated, smooth-tasting shot of cold-pressed espresso. Photo: courtesy of Starbucks.