Starbucks debuts Nitro Cold Brew in the UK; new blended beverages in Asia

Starbucks has introduced Nitro Cold Brew on tap at its first location in the UK in London, with plans to roll out to up to 100 more stores around the country this summer. The launch of Nitro Cold Brew in the UK follows a successful US launch of Starbucks Cold Brew in 2015.

Nitro Cold Brew takes the existing Starbucks Cold Brew recipe and infuses it with nitrogen to unlock the smooth, natural sweetness of the coffee, which then cascades from the tap with a velvety and creamy texture. It is served icy cold and unsweetened, without ice, to highlight the flavor the cold-brewing process brings out in the coffee.

The arrival of Nitro Cold Brew marks Starbucks next chapter of cold coffee innovation in Europe by offering customers a wider choice. “This is an entirely different kind of cold coffee experience – one we think will revolutionize the category and the way our customers think about our cold coffee menu,” says Maria Sebastian, senior vice president brand, Starbucks EMEA. “London is one of the most competitive coffee markets and so we’re delighted to bring this to our customers here first, with plans to bring it to more stores around the country this summer. We have an exciting year planned, bringing our expertise in hot coffee to cold, and demonstrating our investments in coffee-forward product innovations combined with the passion of our skilled baristas.”

In other news, this spring, Starbucks baristas in Asia are crafting a range of both hot and cold beverages that range from lighter refreshments like the new Coconut Water Espresso Shakerato – espresso shaken with ice and poured over chilled coconut water that has been lightly sweetened with coconut syrup, then topped with espresso foam and a slice of lime – to comforting hot beverages such as Tahitian Vanilla Macchiato – steamed milk infused with aromatic and sweet Tahitian vanilla syrup, then topped with espresso (served hot, iced, blended) – as well as the Valencia Orange Cocoa Cappuccino, which is made with Valencia orange mocha sauce topped with steamed milk, espresso shots and velvety foam (available hot, iced and blended).

The Matcha & Espresso Fusion – fine matcha (green tea) powder layered with milk and Starbucks signature espresso – is also back this season (available hot and iced).

Celebrated for centuries as an iconic symbol of spring, renewal and simplicity, “Sakura” means cherry blossoms in Japanese. Available in Japan, Sakura Blossom beverages honor the season with flavors from traditional Japanese ingredients and are served in special pink-cherry blossom cups. Sakura Blossom Cream Latte and Starbucks Sakura Blossom Cream Frappuccino Blended Beverage with Crispy Swirl feature a Sakura sauce made with cherry petals, condensed milk and white bean paste. The beverages are finished with pink shaved chocolate inspired by cherry petals and bright pink rice crackers scattered on maple-flavored whipped cream.

In South Korea, the Choux Cream Latte is inspired by French cream puffs (choux à la crème), with a smooth, sweet, custard flavor combined with rich espresso and steamed milk, topped with custard-flavored whipped cream (available hot and iced). The Chamomile Apple Tea blends Teavana caffeine-free chamomile tea, sweet apple and the flavor of agave (available hot and iced).

All of Starbucks new beverages in Asia are available in participating stores for a limited time while supplies last.

Related content

Leave a reply

Tea & Coffee Trade Journal