Cold brew highballs and sours
How cold brew is used as a base for refreshing highball cocktails and balanced sour-style drinks in modern coffee mixology.
Summary cold
Concentrates vs ready-to-drink
The difference between cold coffee concentrates and ready-to-drink formats, how they are prepared, and their roles in cafés and retail.
Sensory expectations for cold drinks
How temperature influences the sensory perception of cold coffee, what customers expect in terms of flavor and texture, and how it differs from hot coffee experiences.
Packaging cold beverages
How packaging choices affect cold coffee quality, safety, and consumer experience, from café service to retail bottling.
Microbial safety and shelf life
Why microbial growth is a concern in cold coffee, how to minimize risks, and best practices for safe storage and shelf life management.
Filtration and clarity at cold temps
Why filtration is especially important in cold coffee methods, how cold temperatures affect clarity, and which filtration techniques work best.