BKON increases freshness of cold brew to 120 days
Beverage technology innovator BKON has proven its breakthrough RAIN (Reverse Atmospheric Infusion) technology both increases the freshness of cold brew from 1-2 days to at least 120 days, and extends the life of the beverage for months further. BKON conducted the study with a leading coffee roaster and third-party lab EMSL Analytical Inc.
“These study results reaffirm the value we bring to coffee brands, namely that our patented technology can extract the richest cold brew coffee flavor, while allowing the fresh taste experience to last for months after production,” said Lou Vastardis, BKON.
“Our RAIN technology unlocks the potential for major growth in the beverage industry; now, food service operators can grow their cold brew business without sacrificing freshness, including single-origin coffees that exhibit distinct, recognizable flavor characteristics.”
To test for freshness, BKON partnered with a leading coffee company to simultaneously evaluate the sensory qualities of two RAIN-brewed coffee products on an ongoing basis. Over a period of twelve months, both parties concluded that the desirable and distinguishing qualities of each product remained consistent for over four months.
“The growing popularity of cold brew continues to be fueled by a consumer demand for ready-to-drink and on-tap coffee beverages,” Vastardis explained, “but while cold brew represents a new, significant chapter for the industry, flavor degradation has historically prevented coffee brands from protecting and scaling optimal consumer experiences. We are proving that with RAIN, this roadblock is no longer the case.”
Additionally, BKON tested canned cold brew products with third-party lab EMSL Analytical for microbiological analysis. The products were kept refrigerated and tested across three different time intervals for a variety of microbial organisms including lactic bacteria – which is primarily responsible for flavor souring. EMSL found that the cold brew coffee did not support the growth of any tested bacteria with undetectable levels up to 273 days – far surpassing the industry standard of 45 days.
While other cold brew methods rely on suspending coffee particles in water, RAIN uses a much more advanced process to extract every succulent note from any ingredient a beverage producer wants to extract into liquid. First, a vacuum removes the gases from the ingredient’s structure. Water is then infused into the empty spaces, where it absorbs the flavors and aromas contained in the ingredients. By controlling the strength, duration and frequency of vacuum cycles, RAIN extracts far more flavor than traditional brewing methods.
“The findings of this particular study prove that a higher standard of cold brew is now attainable,” Vastardis said. “Consumers can experience the promise of freshness and distinguishable flavors months after production, and coffee brands can now expand the reach and scale of their cold supply product line by replicating what our current partners have achieved.”