GoKawiilThe chain’s Kyoto-style cold-extracted espresso marks a total overhaul in how Blue Bottle makes its iced espresso drinks. Blue Bottle Coffee, the coffee chain, has long been known for its cold drinks—particularly its New Orleans-style iced coffee cold brewed with chicory root. But while cold brewing in this traditional way has more or less been perfected, the need to pull hot shots of espresso has remained a damper on iced lattes everywhere.
Blue Bottle’s new drinks are taking the espresso machine out of iced espresso
Why This Matters
Blue Bottle's innovative Kyoto-style cold-extracted espresso represents a significant shift in how iced espresso drinks are prepared, eliminating the need for hot espresso shots and potentially transforming the industry’s approach to cold coffee beverages. This development offers consumers a new, smoother iced coffee experience and could influence other coffee brands to adopt similar techniques.
Key Takeaways
- Blue Bottle introduces Kyoto-style cold-extracted espresso, removing the need for hot shots.
- This method offers a smoother, potentially more flavorful iced coffee experience.
- The innovation could inspire industry-wide changes in iced coffee preparation techniques.
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