Very natural and refreshing
Cold Brew
COLD BREW AND COLD DRIP COFFEE
Cold brew and cold drip coffee: drinks prepared without hot water, without pressure, but very naturally. The result? A sweet, friendly drink that refreshes and boosts at the same time. Suitable for drinking directly cold. Challenging to work with in all kinds of recipes, such as in cocktails, pastries or with milk. TB Brown is ready to meet every demand from entrepreneurs, retailers and the food industry that are getting started with this trend. With our traditional and cold preparation technology, we sustainably produce large volumes of custom, long-life cold brew coffee concepts.
Cold brew coffee and cold drip coffee are easily mentioned in the same breath. This is because of their important similarities. No hot water is used for either coffee drink. But as the names suggest, they differ from each other in terms of preparation. Cold drip coffee is made by dripping cold water very slowly over coffee. This gives a different effect than when the coffee is soaked in water, as is the case with cold brew. In this process, the coffee slowly and naturally releases its aromas and caffeine. There is no standard for how long it should soak. It's allowed for half an hour, it's allowed for ten hours. However, the longer it is left to stand, the more the infusion will contain bitter substances and more caffeine.
CHALLENGES
What is better: cold brew coffee or cold drip coffee? That question is impossible to answer. An infinite number of recipes can be made using coffee as a basis. If you want the best quality cold coffee, you will use a traditional preparation method. This also applies to cold brew and cold drip. The selection of the most suitable coffee is the starting point. Then a second, much more challenging factor is discussed. The time factor. Not primarily because the process is quite labor intensive. The difficulty with quality cold brew coffee lies in the fact that aromas in a cold coffee drink dissipate quickly. This makes it undesirable to make the liquid well in advance. But making it à la minute is impossible. So how does the food industry prepare and store cold brew coffee in large quantities? Or how do catering entrepreneurs make the right preparations when widely varying quantities are needed? TB Brown tackled these challenges and found answers.
TECHNOLOGY AND INNOVATION
Our innovation team delved into everything that determines the quality of cold brew and cold drip coffee. The focus was on creating a cold coffee drink with the best taste and most aromas. Because we are experts in developing coffee concepts, we succeeded quickly. Then came our main challenge: extending the shelf life, while the liquid retains all qualitative properties. Thanks to our experience with instant coffee concepts, we decided to explore the possibilities of concentration. We used our Evap EOS technology, which allows us to strongly concentrate cold liquid via a cold process. We believe it is precisely the latter that is essential when producing artisanal cold brew coffee. This also makes the preparation method particularly sustainable because no electricity or gas is required for heating.
RESULT
TB Brown makes a statement by working exclusively with certified coffee in the cold brew coffee market. The customer can choose from the Fair Trade and Fair Trade Organic quality marks. We roast the coffee on real wood, taken from disused pallets. The branding process is slow, sustainable and environmentally friendly. The result is unique. A completely cold produced Fair Trade (Organic) cold brew coffee concentrate. The concentrate is shelf-stable, ideal for quickly and easily making cold brew coffee recipes. TB Brown produces this tailor-made, for any desired private label in any desired quantity. In the consumer market it is suitable for bottlers who make their own recipe for, for example, drinks that are sold in bottles or cans. In the food processing industry it is possible to add additives at your own discretion, such as milk or flavourings.
CHAMPIONS
Are these cold brew or cold drip coffees new phenomena? Far from it: the history of its origins goes back hundreds of years. The VOC sailors used to have coffee on board, but could not get it hot. That's why they just let the coffee sit overnight in cold water. However, the effect was a cup of coffee, only with a slightly different taste than hot coffee. In America, the cold brew coffee market is already in a mature phase. The vast majority of coffee there is currently drunk cold. Just like in Japan by the way. As we know, what is big in America, Europeans are also curious about it. Especially the Dutch, who we dare to call champion coffee drinkers. We are in a growth phase where we are open to new ideas and new initiatives around coffee. The market is ready for the launch of cold brewed coffee products. In this market of cold brew coffee concepts, TB Brown is your specialized supplier.