FOOD & BEVERAGE
Iced Coffee Is Growing Fast. The Real Challenge Is Consistency.
- FRANKE COFFEE-
Cold coffee beverages are becoming a more permanent part of the offer across HoReCa environments, from hotel breakfast and lobby service to restaurants, cafés, bars, terraces, catering and self-service settings. For operators, the opportunity is clear – but so is the challenge: delivering consistent taste, attractive presentation and efficient preparation without adding complexity during busy service periods.
The shift is visible across global coffee markets. Starbucks reports that roughly two-thirds of beverages sold in its US company-operated coffeehouses are cold, while cold beverages account for around 60 % of its international beverage sales. Across Europe, World Coffee Portal reports that half of industry leaders surveyed believe there is now strong year-round demand for iced beverages.
Younger consumers are helping accelerate this development, with a strong preference for customizable, iced and flavored beverages consumed throughout the day. As demand grows, cold coffee is becoming part of a broader shift toward more variety, personalization and new flavor experiences. For operators, this creates an opportunity to expand beverage menus and reach new customer groups but also raises expectations for quality, presentation and consistency.
The hidden challenge behind premium iced coffee While adding iced beverages to a menu may seem straightforward, consistently delivering a highquality iced coffee experience is often more complex than expected.
Common methods include brewing coffee directly over ice, using pre-brewed coffee stored in a refrigerator, or relying on additional cooling tools before serving. Each approach can work, but each also adds variables such as temperature, timing, handling, storage and the amount of ice used. In busy environments, these factors can quickly influence the final beverage, especially its consistency from one cup to the next.
“ Preparing iced coffee is not only about making coffee cold. The way the beverage is cooled has a direct impact on taste, aroma and balance,” says Wojciech Tysler, Irish Barista Champion and Brand Ambassador at Franke Coffee Systems.“ When hot coffee relies mainly on ice for cooling, dilution can change the character of the drink. For operators, the challenge is to deliver an iced coffee that still tastes intentional, consistent and visually appealing, even during peak service.”
Pre-brewed coffee requires planning, storage space and careful handling. Additional cooling tools, such as metal cooling balls, can help bring down the temperature, but they also add manual steps to the workflow. During peak periods, these extra steps can slow down preparation and make it harder for staff to deliver the same result consistently.
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