The Starbucks North American market was the first to introduce “Nitro Cold Brew†in 2016. In 2017, this new product of “Cryogenic Cold Coffee†appeared in more than 110 Starbucks stores in 15 cities in mainland China. On the menu.
Behind an explosive product, there are often two research and development dimensions: professionalism and commitment. Each cup of coffee is subjected to low-temperature extraction for more than ten hours, and the machine is commissioned every day. The production temperature (2-4 degrees), foam thickness (1-2 cm) and settling time are all set in subtle standards; food grade nitrogen and cold extraction coffee Independent storage, making instant online mixing, so that each cup is instantly fresh; custom-made refrigeration system for gas-cooled coffee, each step of intelligent temperature control; Starbucks Seattle coffee R & D team, after dozens of different attempts, match out Exclusive, cold-collected coffee beans with sweet chocolate and a hint of citrus.
In the production process, a special processing method is adopted. In the low-temperature slow extraction and the production of extremely time-consuming cold extraction coffee, nitrogen is injected through a delicate process, that is, nitrogen + cold extraction coffee, so that the cup is filled with fine foam. The layer makes the mouth feel smooth like a cream, which is more sweet and sweet.