Starbucks announced the release of their first Cold-Pressed Espresso and there are a few things you need to know. The first is that this is not a stand-alone launch. While cold-pressed espresso is easily consumed on its own as a refreshing coffee cooler, this new brew, created with patent-pending cold extraction technology, will serve as the foundation for a whole new menu of sparkling beverages.
Cold-pressed coffee is created through a slow, cold extraction process from coarsely ground up beans. Time and gravity are essential to bring out the coffee’s inherently sweet finish since there is no hot water used. Starbucks is on top of this new breakthrough, and created a cold coffee that is as concentrated shot of espresso. As Andrew Linnemann, Vice President, Global Coffee, Tea and Roastery, said in a press release:
“We started with the question, ‘How do we deliver the same great flavor and taste as cold-brewed coffee we slow-steep in stores?’ During that process, our R&D team flipped traditional brewing on its head, and found another way to deliver something even more extraordinary.”
How Did They Do It?
If you didn’t think science was involved in making coffee, think again. Starbucks enlisted the help of engineers to make this coffee. The method which they are calling Aqua Tamp Technology™, uses an ascending flow filtration system that is pressurized by cold water. This is followed by an inversion process that allows for a precise release of flavor characteristics, resulting in a dense concentration of cold espresso.
The new process takes about an hour, in contrast to a typical cold brew extraction, which takes about 20. The concentrated extract gleaned from the process itself is unique and is essentially the 5-Hour Energy of espresso. The strength of the cold-pressed espresso shot alone will allow Starbucks to become crafty with cold beverages, from iced coffee to cold brew coffee.
Where can I try it?
Ready to try? The Cold-Pressed Espresso menu is available for a limited time at the Starbucks Reserve® Roastery in Seattle, where all new Starbucks beverages debut and are tested for crowd consensus.
The three new sparkling espresso offerings, made with Starbucks Reserve® Microblend No. 11 and served at the Seattle Roastery look like this.
Sparkling Cold-Pressed Americano
Pure and refreshing, this modern twist on the iced classic includes ice-cold sparkling water, topped with shots of cold-pressed espresso.
Cold-Pressed Americano Exploration Flight
Starbucks is unveiling two Americano beverages with cold-pressed espresso, alongside a traditional Iced Americano made with hot extracted espresso shots.
The cold-pressed Americano beverages are available with still or sparkling water.
Cold-Pressed Ginger Fizz
Ginger ale with a splash of whiskey barrel-aged vanilla syrup and a dash of grapefruit bitters is topped with cold-pressed espresso for a delightfully refreshing sip.
Which of these will you try first?