Starbucks' whiskey barrel-aged cold brew.

Cold brew is poised for growth

Operators offer the coffee in a variety of flavors and dispensing methods

Cold brew is poised to change the way restaurants serve coffee, proponents of the beverage say.

That’s a bold statement, especially considering that sales of cold brew, made by steeping ground coffee beans in cold water for 15 hours or more, only accounted for around $8 million in sales in 2015, according to research portal Statista. That’s miniscule compared with the more than $56 billion in annual foodservice coffee sales cited by supplier S&D Coffee & Tea.

Correction: September 28, 2017
This story has been updated to correct the spelling of Uriah Blum's last name.

All access premium subscription

Why Upgrade your account?

NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.

Questions about your account or how to access content?
Contact: Desiree Torres [email protected]

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.