Segafredo, a global authority in authentic Italian espresso and part of the Massimo Zanetti Beverage USA (MZB-USA) portfolio, has announced the official launch of Segafredo Cold Espresso. Arriving ahead of high-volume autumn and holiday seasons, this new product gives restaurant operators, beverage directors, mixologists, and culinary teams an immediate, profitable solution to the operational bottlenecks of espresso drinks.

As espresso beverages continue their rapid rise – led by the Espresso Martini boasting a +213% four-year menu growth and holding the No. 1 spot as the most-ordered cocktail in fine dining, according to Datasenntial Menu Trends – foodservice programs face unprecedented pressure on speed of service, labour costs, and quality control. Segafredo Cold Espresso addresses these friction points head-on across cocktail, zero-proof and culinary applications.

“For more than 50 years, Segafredo has been defined by uncompromising Italian craftsmanship, but true leadership means evolving alongside the hospitality industry’s changing operational needs,” said Matthew Smith, president of Massimo Zanetti Beverage USA. “With Cold Espresso, we are combining our deep espresso heritage with modern beverage innovation. We’re giving operators a powerful tool that protects their bottom line while driving high-margin menu revenue during the busiest quarter of the year.”

Segafredo Cold Espresso is not a concentrate or cold brew. It is 100% authentic espresso cold-extracted to preserve the bold, smooth taste profile of traditional Segafredo espresso. Without the need for commercial machinery or hours of pre-shift prep, operators can execute flawless espresso martinis, zero-proof mocktails, affogatos, and modern beverage builds in seconds.

“Segafredo Cold Espresso was crafted as a premium, high-performance ingredient that expands what’s possible across the modern menu,” said Erica Beilenson, SVP of marketing at MZB-USA. “Demand for real, high-quality espresso flavour has never been higher, and today’s culinary and beverage directors need an authentic asset that performs seamlessly everywhere – from craft cocktails and zero-proof offerings to desserts and savoury applications. Staff shouldn’t have to battle machine maintenance or pre-chilling shots during a peak dinner push. Cold Espresso sits right in the speed rail or kitchen line, accepts standard pourers, and delivers a rich, natural crema every single time.”

Key Product Specifications & F&B Benefits

• Built for Fast Workflows: Packaged in a 24 fl oz bottle designed specifically to fit standard speed rails and accept universal speed pourers.
  

• Uncompromising Purity: Made with only two ingredients – filtered water and coffee – with no added sugars, fillers, preservatives, or stabilisers.
  

• High-Impact Potency: Contains 98 mg of natural caffeine per 1 fl oz, delivering higher potency than a standard hot espresso shot to maintain structural integrity when mixed or shaken.
  

• 12-Month Shelf Stability: Ambient shelf-stable for up to 12 months unopened; requires refrigeration only after opening, with a 14-day operational lifecycle.
  

• Streamlined Menu Designation: Operators can list the ingredient seamlessly on menus as Segafredo Espresso.

While designed to streamline high-volume Espresso Martini programs, Segafredo Cold Espresso equips forward-thinking operators to capitalise on broader menu trends, including The Carajillo.

As the No. 1 fastest-growing spirit-based cocktail with a +665% four-year menu growth according to Datassential Menu Trends and Menucast, the Carajillo’s two-ingredient build (Espresso & Licor 43) represents a low-pour-cost, high-velocity revenue engine for upscale lifestyle hotels, rooftop lounges, modern European dining, and nightlife destinations. Beyond traditional cocktails, Cold Espresso provides an ideal base for premium zero-proof mocktail menus, dessert builds, and brunch programs.

Segafredo Cold Espresso is available immediately for US foodservice, hospitality and distributor purchase ahead of the Q4 holiday push.