Cold coffee is not a new thing for Starbucks.
We launched our classic iced coffee in 1986, and we launched our Cold Brew in the summer of 2015.
My name's Mackenzie and I’m a coffee education specialist at Starbucks.
I’ve been a partner for 7 years, and I am so excited to share Nitro Cold Brew with you today.
It starts out with our classic Cold Brew recipe, and the process is pretty intense.
It’s a Toddy that’s brewed over the course of 20 hours.
So the end result is this soft citrus flavor with these deep syrupy sweet notes that happens naturally in the Cold Brew recipe.
With the huge success of our Cold Brew, we thought, “How can we bring a new level of craft to our customers?”
So we added texture by using nitrogen infusion.
We take our classic Cold Brew, which is handcrafted by the barista everyday in our stores,
and it’s actually infused with nitrogen inside of the fridge.
So as it pours into the cup, you kind of see this beautiful cascade of colors and textures.
So the mouthfeel is creamy and smooth and really highlights those flavors that we were trying so hard to pull out.
And you get this beautiful cold crema on top of the Cold Brew. Sometimes you get a little cold crema mustache, which I think is kinda fun.
So many people that would have never experienced this are now going to have a place that they’re going to experience this, and that’s at our Starbucks stores.