Cold brew coffee is hardly a new innovation and neither are pre-packaged options. Canned and bottled coffee just makes sense for convenience's sake. Shelves are increasingly stocked with java-based beverages including sweet, flavored Frappuccinos, no-nonsense Italian espressos and the wealth of Japanese canned coffees that have been distributed since the 1960s.
Now bottled cold brew coffee, made by a longer and more expensive process, is taking off.
Samantha Reichman is an intern on CNN Early Start and Starting Point. She is a senior at The College of William and Mary, a coffee fiend and a trained barista. She blogs at Alimentación. All pictures taken at Blue Bottle Coffee in Manhattan.
As local coffee culture seems to be approaching critical mass, the need for a superior, distinctive product is becoming even more pressing.
Caffeine aficionados are also experiencing a phase of experimentation. Myriad styles of coffee preparation and presentation combined with selective sourcing allow for unprecedented levels of personal flair. But can individuality truly be achieved at an espresso bar?
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