bake - April 2015 - 58

cafe

Go Iced for the Summer
Americans drink a lot of coffee. By making coffee a staple in

Add Ins

your bakery, you're sure to gain customers and ensure that new

In case of hot brewing, sweeteners and ﬂavorings are often

ones will begin to show up, especially if your coffee is good. In

mixed into the hot coffee before cooling, due to higher solu-

today's quality over quantity society, and in light of the foodie

bility in hot water. Alternatively, syrup (sugar pre-dissolved in

and gourmet movements, a retailer must do more than just

water) is used in cold brews, particularly gum syrup.

offer the standard, brewed coffee from a pot to make a shop a
coffee destination.
Something Special
Specialty coffee sales are increasing by 20 percent per year
and account for nearly eight percent of the $18 billion US
coffee market. Fifty percent of the population, equivalent to
150 million Americans, drink espresso, cappuccino, latte, or
iced coffees. Iced coffees give consumers a summer alternative
without sacriﬁcing their need and love of specialty coffee.
Methods
There are various brewing methods, with the fundamental
division being cold brew-brewing the coffee cold, yielding
different ﬂavor, but not requiring cooling-or brewing hot
and then cooling, generally by simply pouring over ice or into
ice cold milk. In the case of hot brewing this can be normally
brewed coffee or espresso.
Cold brew coffee contains up to 70 percent fewer bitter acids
than heat brewed coffee, making for a smoother, richer tasting
coffee drink. Regardless of brewing method, iced coffee is
generally brewed at a higher strength than normal coffee, due

Cold brew coffee contains
up to 70 percent fewer
bitter acids than heat
brewed coffee, making
for a smoother, richer
tasting coffee drink.

to the dilution caused by the ice.

COMMERCIAL COLD BREW COFFEE MAKERS

Specialty coffee sales are
increasing by 20 percent per
year and account for nearly
eight percent of the $18
billion US coffee market.
58 < APR 2015 | bakemag.com

* Toddy Cold Brew System Commercial Coffee
Maker CMTCM
Yield should be approximately 10 quarts
(2.5 gallons)
* Filtron Pro
Uses 5-10 pounds of ground coffee to produce
10-20 qts. of coffee concentrate per day
* Bunn IC3 Iced Coffee Brewer
up to 20 gallons per hour

http://www.bakemag.com

bake - April 2015

Table of Contents for the Digital Edition of bake - April 2015

bake - April 2015
Editor's Note - Dessert Changes Course
Table of Contents
News Bites - RBA crowns cake champ
Team USA selected
Bay State enters seed development
My Favorite Things
Management - Help Employees Understand FMLA
Legislation - GMO Legislation Reintroduced
Food Safety - New Services
Ingredients - Taste of the Tropics
Equipment - Washers for Food Safety
The Power of Unique
Tiered Pricing
Measuring Food Costs
Learning Leadership
Baguettes Make Sense
Where'd It Come From
Go Small
Graduation Variety
Alternate Éclairs
Cafe - Easy Lunch Traffic
Go Iced for the Summer
Products
Product Showcase
Classifieds
Ad Index
BakeMag.com
bake - April 2015 - BB1
bake - April 2015 - BB2
bake - April 2015 - bake - April 2015
bake - April 2015 - 2
bake - April 2015 - Editor's Note - Dessert Changes Course
bake - April 2015 - 4
bake - April 2015 - 5
bake - April 2015 - Table of Contents
bake - April 2015 - 7
bake - April 2015 - Bay State enters seed development
bake - April 2015 - 9
bake - April 2015 - My Favorite Things
bake - April 2015 - 11
bake - April 2015 - Management - Help Employees Understand FMLA
bake - April 2015 - 13
bake - April 2015 - Legislation - GMO Legislation Reintroduced
bake - April 2015 - 15
bake - April 2015 - Food Safety - New Services
bake - April 2015 - 17
bake - April 2015 - Ingredients - Taste of the Tropics
bake - April 2015 - ABM - 1
bake - April 2015 - ABM - 2
bake - April 2015 - ABM - 3
bake - April 2015 - ABM - 4
bake - April 2015 - 19
bake - April 2015 - Equipment - Washers for Food Safety
bake - April 2015 - 21
bake - April 2015 - The Power of Unique
bake - April 2015 - 23
bake - April 2015 - 24
bake - April 2015 - 25
bake - April 2015 - 26
bake - April 2015 - 27
bake - April 2015 - 28
bake - April 2015 - 29
bake - April 2015 - 30
bake - April 2015 - 31
bake - April 2015 - Tiered Pricing
bake - April 2015 - 33
bake - April 2015 - 34
bake - April 2015 - 35
bake - April 2015 - Measuring Food Costs
bake - April 2015 - 37
bake - April 2015 - 38
bake - April 2015 - 39
bake - April 2015 - Learning Leadership
bake - April 2015 - 41
bake - April 2015 - 42
bake - April 2015 - 43
bake - April 2015 - Baguettes Make Sense
bake - April 2015 - Where'd It Come From
bake - April 2015 - 46
bake - April 2015 - 47
bake - April 2015 - Go Small
bake - April 2015 - 49
bake - April 2015 - Graduation Variety
bake - April 2015 - 51
bake - April 2015 - 52
bake - April 2015 - 53
bake - April 2015 - Alternate Éclairs
bake - April 2015 - 55
bake - April 2015 - Cafe - Easy Lunch Traffic
bake - April 2015 - 57
bake - April 2015 - Go Iced for the Summer
bake - April 2015 - 59
bake - April 2015 - Products
bake - April 2015 - Product Showcase
bake - April 2015 - Classifieds
bake - April 2015 - 63
bake - April 2015 - 64
bake - April 2015 - 65
bake - April 2015 - Ad Index
bake - April 2015 - BakeMag.com
bake - April 2015 - 68
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https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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