coffee texture is now a trend, nitro cold brew to cloud coffee, where does this go?

tiga minggu yang lalu

coffee is no longer about taste. now the texture play is getting more mainstream: the nitro cold brew is creamy without milk due to inused nitrogen, dalgona or cloud coffee which is foamy so the visual and textural layer, there are even experiments with jelly or boba- style coffee

this drinking experience is different. nitro cold brew. the first time i tried overseas. that was the mouthfeel surprising.

you see this as a meaningful evolution or more to the novelty going fade?

303 6 0

tiga minggu yang lalu

nitro cold brew is not just novelty from his sci-enque side. the infusion nitrogen that makes the microbubbles physically alter the surface tension of the liquid, that's what the mouthfeel gives them different. fundamentally different from ordinary carbonation, that's why it tastes like creamier without any dairy.

tiga minggu yang lalu

and now where is it? everywhere. the viral food trend is so round his life. but the nitro cold brew that's been around for over 10 years at the international market survived because there's a genuine sensory benefit, not just because it's viral.

tiga minggu yang lalu

the coffee jelly has been highly established in Taiwan and Japan for decades. It's not a new trend in the regionals, but it may be a serious penetration into the Indonesian market. This example shows that the texture play in the coffee is not just novelty, there is an established base consumer for formatt- format

tiga minggu yang lalu

which i personally like from texture innovation: it opens the door to a consumer who doesn't like bitter taste or conventional coffee aluminum. the mouthfeel that smooth and creamy of nitro is making accessible coffee to a palate that was previously unsuited to regular coffee.

tiga minggu yang lalu

my question: there's coffee that characters are actually better in a cleaner format, and inflating nitrogen can mask some of those nuances. or texture innovation like this more proxy for coffee with more robust profile?

tiga minggu yang lalu

the texture variables extend the menu without changing the core product. the same coffee could be hot brew, cold brew, nitro cold brew, and affogato style with different texture play. it's an existing maximize asset.

coffee texture is now a trend, nitro cold brew to cloud coffee, where does this go?

Write a Reply

Report Thread

Create New Post

Unsaved Writing

Member Info

Sign In to Clorofile Forum