How To Make Cold Coffee Heat Up Sales

Coffee consumption is in the middle of an “ice age,” and operators want to know how to make cold coffee a hot-selling menu item. Traditional hot coffee sales are being outperformed by cold coffee. But notably, while consumption of cold coffee continues to grow, satisfaction has experienced double-digit decline over the past five years.¹ 

Here’s an operator’s guide on how to make cold coffee that people come back for, and boost sales throughout the day. 

How To Make Cold Coffee of All Kinds 

One might assume that iced coffee recipes are as simple to prepare as adding ice to house brew. But the reality is that this makes for a weaker drink. For iced coffee, brew a double-strength batch of your hot coffee, pour over ice, and let cool before serving. For cold brew, fresh grounds need to steep in filtered water for 16-20 hours (though cold brew powders can take as few as four hours). And note — hot brewed coffee, iced coffee, and cold brew will all bring out different flavors from the same coffee. Some coffees are best served certain ways, while others are versatile across formats. 

Ice Options for Every Drink 

Iced coffee requires ice, and lots of it — making efficient, high-output, well-maintained ice makers essential to the program. Cube, block, or crescent shapes are all versatile options for iced beverages, iced coffee, and blended iced drinks. By comparison, shaved ice, nuggets, and small cubes melt too quickly to be practical in most settings. 

Keeping Blenders Quiet 

Slushy drinks require a high-efficiency blender. With motors of up to 2,000 watts or more, they’re quick, thorough, but also typically loud. As a result, sound shields that lessen the noise are a great solution. One unit is adequate for many operations — although high-traffic operations may require more. 

Coffee Offerings for Any Preference