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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.

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Contact: Desiree Torres [email protected]

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