Everything’s Coming up Cold Brew

Cold brew coffee is popping up in cafés and restaurants across the country, with menu penetration growing more than 300 percent from 2014 to 2016, according to Datassential MenuTrends 2016. While it’s on the top of everyone’s minds ― and menus ― let’s learn a little more about this popular beverage category and its applications.

What is cold brew?

Cold brew is made by steeping coffee grounds in ambient temperature water for an extended period of time (typically 10-24 hours) ― an alternative to using heat to brew coffee.

The result? Pure coff­ee flavor that is perfectly balanced, distinctively smooth and subtly sweet.

S&D’s proprietary cold brew process

S&D Coffee & Tea, the nation’s largest commercial cold brewing operation, creates its natural extracts from the same source as the beans in its wide variety of coffee products. This field-to-cup integration helps ensure the highest levels of quality and consistency, no matter the application.

S&D uses a cold brew extraction process to produce consistent, smooth, cold brewed liquid extracts for any flavor and aroma application. The cooler extraction temperatures help curb the undesirable astringent notes that can occur in coffee.

Cold brew as an ingredient

But, cold brew is not just a beverage. With its bold coffee flavor and distinct pairing qualities, have you ever considered using cold brew as an ingredient in food?

S&D has ― and here are just a few of the creative coffee recipes that can be found on the S&D website:

  • Belly Full of Coffee: Brined pork belly with coffee sauce served over hash and dressed salad
  • Mocha Almond Donut: A rich donut filled with coffee pastry cream and topped with chocolate ganache and almonds
  • Coffee’s Aggressive Side: Breaded and bacon-wrapped chicken livers, topped with a coffee gastrique and fresh garnish
  • New England Morning: A savory and sweet breakfast treat, this donut is topped with maple bacon and syrup

Cold brew featured in the 2018 S&D Culinary Challenge

Because of its popularity and versatility, cold brew coffee extract was selected as the featured ingredient in this year’s S&D Culinary Challenge. For a chance to win the $10,000 grand prize, Johnson & Wales University Charlotte students must incorporate S&D’s cold brew concentrate into their original Southern recipe.

“Cold brew coffee has become a mainstay on restaurant beverage menus, but it also has applications as an ingredient in appetizers, entrees and desserts. We are excited to see how this year’s contestants incorporate cold brew in innovative ways,” commented Helen Griffith, director of marketing for S&D.

Savory or sweet, the 2018 S&D Culinary Challenge dishes are sure to highlight the smooth coffee flavor of cold brew while celebrating the tastes of craveable Southern cuisine.

Is your mouth watering yet?

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