Coffees has been always a fancy thing in beverages, no matter what season it is. Starbucks want to take it to the next level by patenting for a expresso coffee. The global giant says it has a patent for a new extraction method to prepare a concentrated shot of cold-pressed expresso that will be used as a base for several menu offerings. the shot debuted at Starbucks Reserve Roastery in Seattle and serves as a foundation of three new strains:

a.) Sparkling Cold-Pressed Americano: A shot of cold-pressed espresso poured over sparkling water, served on ice.

b.) Cold-Pressed Ginger Fizz: ginger ale infused with a shot of cold-pressed espresso, poured over barrel-aged vanilla syrup and finished with grapefruit bitters.

c.) Cold-Pressed Americano Exploration Flight: A tasting flight featuring one cold-pressed Americano, one traditional Iced Americano, and one sparkling cold-pressed Americano.

 

About the Patent

From cold-brew to Starbucks Draft, they have been building a platform that not only appeals to their customers but acknowledges that cold beverages are just not seasonal. This cold coffee technique is the next big step in the cold coffee journey and a perfect ingredient to design a menu of cold coffee or espresso option.

Designed by Starbucks’ research and development team, the cold-pressed technology uses an ascending flow filtration system that is pressurized by cold water. Starbucks says this inverted process-allowed for a release of flavor characteristic that results in sweeter coffee flavor with smooth finish.

“Instead of 20 hours of slow-steeping, our process takes about an hour,” said Kieran Murphy, technical manager, process engineering, R&D, in a statement. “What we produce is a highly concentrated extract compared to what a traditional cold brew gives us. The extra strength is unique, and allows us to create beverages with more flexibility to experiment in new cold beverage territories.”

With the new espresso shot, Starbucks continues to invests in cold brew since the platform’s launch two years ago. In 2016, the company said it plans to quadruple its cold brew business by 2021 and its overall cold beverage mix to is expected to grow from 35 percent in 2013 to nearly 50 percent by 2021.

Since Starbucks introduced its draft Nitro Cold Brew a little more than a year ago at its Reserve Roastery in Seattle, the offering has expanded to nearly 1,000 company-operated stores across the U.S. By the end of 2017, Nitro Cold Brew is expected to be available in nearly 1,500 stores in 26 markets.