Starbucks, which seems to be mainlining ground coffee as of late, has once again unveiled a new product. Cold-pressed espresso sounds like something that’s been around for years but it’s actually a new patent-pending cold extraction process that, according to Starbucks, “will serve as the foundation for a new menu of sparkling beverages” which are available for a limited time at the Reserve Roastery in Seattle.
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So what is cold-pressed espresso? As Starbucks describes it, it’s the best of both worlds — espresso and cold brew.
The new patent-pending technology uses cold water and intense pressure to unlock the softer, sweeter coffee experience of slow-steeped cold brew but as a concentrated shot of espresso.
The end result is a bold, but delicate, intensely concentrated, yet exceptionally smooth cold coffee-drinking experience. Brewed via Starbucks patent-pending method.
According to Starbucks, instead of 20 hours of slow-steeping, the cold-pressed process takes about an hour, producing a highly concentrated extract compared to traditional cold brew.
“The extra strength,” says Starbucks, “is unique, and allows us to create beverages with more flexibility to experiment in new cold beverage territories.”
According to industry experts, U.S. iced coffee consumption has grown by 75 percent in the past decade and cold brew sales grew 338.9 percent between 2010 and 2015. Sleep, it would seem, is no longer a thing.
