Giving Daytime Ops a Jolt: Making Cold Brew Work for You
Even those strange people who are able to function properly without coffee are aware that cold brew is America’s new beverage obsession. We have Starbucks to thank for the massive spike in popularity of cold brew coffee, which was, until recently, the domain of small indie coffee houses. In case you’re wondering, this type of coffee differs greatly from iced coffee. Iced is just hot coffee poured over ice, while cold brew is made by steeping coffee in water that is either room temperature or cold for at least half a day.
Cold brew coffee is also different from other styles in that it is smooth, less acidic, and very flavorful. So what does this mean for bar owners looking to compete in the day segment? First, coffee is generally seen as a morning and afternoon beverage. Second, smooth and flavorful profiles tend to get the attention of bartenders, and that means new cocktails for your menu. Coffee cocktails lend themselves to imbibing during the day and can transition into the night segment through decaf versions.
You’ll have to choose what delivery method works best for your bar: built to order, bottled, or nitro on tap. You should also think about partnering with a local coffee shop to feature their cold brew coffee to benefit from the locally sourced trend. Once you’ve made your decision, the sky is the limit. Cold brew coffee works well with all manner of liqueurs and spirits, most notably amaro, tequila, and whiskey.
Whether you’re riffing on classics, giving tiki drinks a java jolt, or coming up with all-new coffee creations, you’ll find that cold brew coffee will provide you with the means to create new and enticing menu items. Those coffee-fueled beverages will help you attract daytime customers and open up a new revenue stream.