Some trends take a while to catch on. In the coffee world, cold brew is absolutely not one of those. In 2016 we reached a sort of peak of incredulity regarding the rapid rise of cold coffee production and consumption, moving from surprised and impressed by the sheer numbers to borderline overwhelmed. Yet with the emergence of regional competitions, major chain adoption and the undeniable ubiquity of the offering — let alone the apparently insatiable thirst for the stuff among consumers — there came a certain point at which there was no longer any basis for incredulity. Here at the end of 2016, we can confidently declare that coffee served cold, whether in some RTD form or as part of a café menu, is officially here to stay, and we’d expect the category to occupy even more shelf and menu space in the year to come.
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Did you know?
Raw coffee beans, soaked in water and spices, are chewed like candy in many parts of Africa.