Blue Bottle Coffee has launched a new line of Kyoto-style cold-extracted espresso drinks that do not require a traditional espresso machine [1].
This shift in preparation changes how the company handles its iced beverage menu by removing the need to pull hot shots of espresso before cooling them. This process aims to increase operational efficiency and refine the flavor profile of the drinks [1, 2].
Traditional iced espresso drinks typically rely on high-pressure, high-heat extraction, which is then rapidly chilled. The Kyoto-style method utilizes a slow-drip, cold-extraction process to achieve a concentrated coffee base. This approach allows the company to bypass the espresso machine entirely for these specific menu items [2, 3].
CEO Kevin Strovink said, "We’ve cracked the code on cold espresso" [1].
The company developed this method to simplify the preparation of iced drinks. By avoiding the use of hot espresso shots, the chain can streamline its workflow during peak hours and reduce the thermal shock that occurs when hot coffee hits ice [1, 2].
This launch marks a departure from the industry standard for espresso-based iced drinks. While cold brew has been common for years, the Kyoto-style extraction is designed to mimic the intensity and characteristics of espresso without the heat or pressure of a machine [1, 3].
“"We’ve cracked the code on cold espresso."”
By decoupling the 'espresso' flavor profile from the physical espresso machine, Blue Bottle is attempting to solve a common bottleneck in specialty coffee retail. If successful, this method reduces equipment reliance and labor time per drink, potentially allowing the chain to scale its iced beverage production without increasing the number of expensive machines or staff at each station.
