Coffee may have been traditionally enjoyed steaming hot, but new research from Mintel reveals the habit for a “hot cup of joe” is changing as consumers realize colder coffee is a tasty and refreshing year-round alternative.
More than most countries, the US has embraced cold coffee – especially in foodservice, with Mintel research showing that cold-served coffee’s share of all coffee on menus of US restaurants and coffee houses increased from 19% to 22% between 2009 and 2012. However, looking at just the first quarter for 2013, its share has jumped from 22% to 24%, highlighting that interest in iced and frozen coffee is not only accelerating, but is now transcending a summer-only appeal.
From “A La Carte.” Wisconsin Restaurateur 80.4 (2013): 4. Print.
