Here’s why millennials are obsessed with cold brew

Here’s why millennials are obsessed with cold brew

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Here’s why millennials are obsessed with cold brew

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Here’s why millennials are obsessed with cold brew

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Here’s why millennials are obsessed with cold brew

Here’s why millennials are obsessed with cold brew

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Here’s why millennials are obsessed with cold brew

Why are millennials obsessed with cold brew coffee?

Every day a coffee shop runs out of cold brew is a cold day in hell for a millennial.  We know, because every time it happens, a mournful millennial job hops to Internet Broadcaster on Facebook:

“The café is out of cold brew, excuse me while I dig my grave.”

“One of the cafés on campus ran out of cold brew. I’m transferring.”

The danger of running out is real for coffee shops all over, but if you were born between 1981 and 1997, you were born with an unquenchable thirst for java, and iced coffee just isn’t up to par for you.

“I’ll have a cold brew… wait, make that two.”

Cold brew sales in the United States grew by 80 percent last year alone, according to recent data. And a lot of that is being driven by the millennial market — cold brew has attracted tons of attention from 18- to 35-year-olds.

Cold brew coffee — and its iced coffee counterpart — is the preferred coffee beverage of millennials. Why? They’re looking for healthier alternatives to things like soda and energy drinks. Plus, cold brew is pretty damn delicious. 

Mintel found that 53% of millennials surveyed last year said they drank iced coffee in the last three months, up from 46% two years ago.

Nowadays, the millennial palette is after a brighter, crisp and bolder taste. With cold brew being so versatile, it’s the perfect beverage for all four seasons.

In the winter:

  • Add chocolate to bring out rich chocolate notes.
  • Add spices such as cardamom and cloves to warm it up.

When warmer weather hits:

  • Hit it back with an added citrus effect for a refreshing jolt.
  • Infuse it with vanilla ice cream for a sweeter lift.

Coffee has everything millennials love: status, experience, and personalization. The hype with cold brew is part of the third wave coffee movement, which is focused on appreciating coffee as an artisan or craft beverage. Because of the process, cold brew contains the rich flavors of the more intricate drinks millennials favor. It’s no surprise that this magical elixir is on the up and up these days! 

Related: The best damn cold brew recipe out there

WATCH THIS VIDEO:

 

Here’s why millennials are obsessed with cold brew

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Here’s why millennials are obsessed with cold brew

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