As the calendar shifts toward June, many of the temporarily closed coffee shops in Vancouver are slowly reopening. Business owners weren’t idly sitting around during their spring closures. They spent the time imagining new ways to make online ordering and takeout transactions quicker, easier and safer. Everyone seemed to reach the same solution: lattes and cold-brew coffee in bottles and cans.
Cold brewing coffee has become popular because it creates a smooth flavor and draws chocolate notes out of the coffee beans. To make cold-brew coffee, coarsely ground coffee beans are steeped in cold water overnight (or sometimes longer) and then the coffee is strained into a container. Professional cold-brew systems filter the coffee several times to get rid of coffee particles and allow the flavors from the coffee beans to shine through in the final product.
This method is expensive because a whole pound of ground beans is used for each gallon of coffee. In addition, for small independent coffee shops that don’t own automated canning machines, the process is very labor intensive, with each serving hand canned and in some cases hand-labeled. Nonetheless, canning cold brew is a good way to offer a shelf-stable product that customers can easily drink and store when they aren’t regularly stopping by a coffee shop.
The first cold brew in cans that I noticed were at Kafiex Roasters. This isn’t surprising since owners Seidy and Matthew Selivanow have always offered cold brew. Seidy loves this drink so much that she started Cold Brew Fest in 2018 to give coffee roasters and the public a way to bond over this velvety summertime favorite.
“This pandemic gave us the opportunity to work on a project we have been wanting to bring to life, which is canning cold brew,” Seidy Selivanow said.