South Korean coffee company Nextbio has invented a new method of mass producing highly concentrated cold brew coffee, which can be applied to a range of food and beverage applications.
Using a unique grinding system, the firm crushes coffee beans at a low temperature which is said to minimise the loss of taste and aroma, while a high concentration rate strengthens the flavour.
Julian Lee, international sales manager at Nextbio, told FoodBev’s Jules Scully at Vitafoods Asia 2018 about the benefits of cold brew coffee for the foodservice industry as well as for final product manufacturers.
“What we specialise in is the way we grind the coffee bean into a perfect shape,” he said. “If you grind it too fine, then the water gets stuck and it doesn’t go through the filter. If the powder is too big or in the wrong shape, the water goes through so quickly and it doesn’t contain that much flavour and taste of coffee. So, we designed the perfect shape of the fine grind of coffee so that it gives the best taste.”
It takes a matter of hours to produce Nextbio’s cold brew coffee. The strength of the coffee means that the firm’s clients are able to use lower quantities in their products. Applications for the cold brew include: ice cream, bread, cakes, beer and coffee drinks.
“At the beginning, we produced 20 Brix, now it’s up to 28 Brix, so it’s getting stronger,” said Lee. “Because the concentration rate is so high that means it has a strong flavour and strong taste.”
He added: “The best thing about cold brew coffee for café runners is that it’s really convenient. Without hurting the taste of your coffee you can produce a cup of cappuccino or a latte five or ten times faster.”
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