Cold Brew Trend In Indonesia, Tastes Coffee With Fruit Touch

Cold crew coffee with a touch of fruit (Doc. Djournal)

JAKARTA - The coffee industry continues to grow, with various innovations that provide new experiences for its connoisseurs. One of the trends that is increasingly in demand is the cold crew, which has a smoother taste with a low level of acidity.

Cold crew is known for its unique brewing technique, where coffee is soaked in cold water for 16 hours to produce a smoother taste and minimal bitter taste.

This process allows for a softer and more balanced coffee character, compared to the hot brewing method. The coffee beans used come from Enrekang, South Sulawesi, which has a rich and complex flavor profile.

"The way people enjoy coffee continues to grow, and we see high appreciation for our customers' cold crew. They like the smooth and easy-to-drink cold crew character, and in Djournal, we continue to explore ways to make it more interesting," explained Cendyani, President Director of Ismaya Group in a statement.

Along with growing interest in lighter and less sweet coffee drinks, the new innovation in cold trucks presents a natural combination of fruits.

One of the newest variants offers a touch of Muscat wine, known for its floral aroma and soft sweet taste. This combination provides a more complex coffee drinking experience with a unique flavor balance. Additional pieces of whole fruit into the drink enrich the texture and sensation in each shot.

Other variants highlight the taste oftes, presenting a balance between natural sweets and a little refreshing touch of acid. The use of original fruit extract provides a more authentic taste, while the cut of fruit in the drink adds a pleasant layer of delights.

The combination of bold coffee and fruit softness creates a refreshing and suitable drinking experience for those who want to try a cold crew with a lighter character.

Cold crew is not only known for its lower acidity, but also for its flexibility that allows for various flavor combinations without eliminating the coffee character itself.

The presence of these new variants, the coffee industry in Indonesia continues to adapt to changing preferences and is increasingly diverse. The experience of enjoying coffee is now getting wider, accommodating a more dynamic taste and a desire for fresher and easier to enjoy drinks.

"The two latest variants with a touch of fruit reflect our commitment to providing a high-quality coffee experience, as well as following preferences that now lead to lighter flavor profiles and fruit," concluded Cendyani.