Cold brew coffee - aspekty praktyczne i rynkowe

• Autorzy: Jakubowski M.

Warianty tytułu

EN

Cold brew coffee - practical and market aspects

• Języki publikacji: PL

Abstrakty

PL

Kawa jest jednym z najczęściej spożywanych napojów na świecie. Pomimo tradycji związanych z piciem kawy, na rynku wciąż pojawiają się innowacje. Jedną z nich jest cold brew, którego diametralny wzrost sprzedaży skłania kolejnych producentów do wprowadzenia tego produktu do swojego portfolio

EN

Coffee is one of the most often consumed beverages. Despite its tradition and story, there are still innovations showing up on the market. Cold brew coffee is an innovative beverage and its dramatic growth in sales inspires more and more companies to have at least few cold brew coffees in its portfolio

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2019
• Tom: 63
• Numer: 08-09
• Opis fizyczny: s.20,22,fot.,bibliogr.

Twórcy

autor

Jakubowski M.

• Better Industry Sp.z o.o., Pomorski Park Naukowo-Technologiczny, Gdynia

Bibliografia

• [1] Angeloni G., G. Lorenzo, M. Piernicola. 2019. „What kind of coffee do you drink? An investigation on effects of eight different extraction methods”. Food Research International 116: 1327-1335.
• [2] Brown N. New US Coffee Shop Growth Slows as RTD and Cold Brew Accelerate, According to Mintel. https://dailycoffeenews.com/2017/10/03/new-us-coffee-shop-growth-slows- as-rtd-and-cold-brew-accelerate-according-to-mintel/.
• [3] Cold Brew: What’s Next? Operators find new ways to feature cold brew coffee. A Supplement to Nation's Restaurant News and Food Management. October 2018.
• [4] D. Meyer. Dunkin’ Donuts Is Giving Away Free Cold Brew Coffee Today. Here’s How To Get Yours, https://fortune.com/2018/04/06/dunkin-donuts-free-coffee-cold-brew/.
• [5] Evolution & Innovation in Cold Brew. Tea & Coffee Trade Journal. July/ Agust 2017.
• [6] Fuller M. Rao N. 2017. The effect of time, roasting, temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee.
• [7] http://www.ncausa.org/.
• [8] Maruf A. i in. 2019. „Effects of ultrasonication, agitation and stirring extraction techniques on the physichochemical properties, health-promoting phytochemicals and structure of cold-brewed coffee”. Journal of the Science of Food and Agriculture 99 : 290-301.
• [9] Rao N., M. Fuller, N. Parenti. 2018. An investigation of the kinetics and equilibrium chemistry of cold-brew coffee. Caffeine and chlorogenic acid concentrations as a function of roasting, temperature and grind size. Philadelphia University.
• [10] Rao N., M. Fuller. 2018. „Acidity and antioxidant activity of Cold Brew Coffee”. Nature, Scientific Reports 8: 16030

Identyfikatory

DOI

10.15199/64.2019.8-9.2