Cold-brewing technology to revolutionise coffee?

Related tags Coffee

New cold-brewing process from Javo targets foodservice outlets
serving large quantities of coffee.

A proprietary cold-brewing process for coffee created by the Javo Beverage Company is set to revolutionise the way coffee is produced in dispensing machines, saving time and money in the process, the company claims.

The company, which is to change its name from La Jolla Fresh Squeezed Coffee Company on 21 August, claimed that the bag-in-box liquid concentrate for the foodservice industry would ensure premium coffee with every cup, and that it is as easy to serve as a fountain drink.

"Traditionally brewed coffee is the last major beverage segment to be prepared on-site, and has created numerous challenges for operators including inconsistent quality, poor use of labour and high waste levels,"​ said Javo's president Gary Lillian.

"Our cold brewing technology ensures the premium taste of our coffee,"​ said Cody C. Ashwell, chairman and CEO of Javo Beverage Company."Liquid concentrates using standard hot brewing processes have been associated with poor tasting coffee. Foodservice operators can now count on every cup of Javo coffee to taste great."

Javo​ also produces premium liquid coffee extracts for use as ingredients in cold drinks or ice cream.

Related topics Processing & packaging

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