Some coffee shops find beauty in cold brew

07/13/2010 | FastCasual.com

A growing number of restaurants are experimenting with cold-brewing methods to create a coffee syrup for use in cold and frozen java drinks. Seattle's Best has always used a cold brew for its iced coffees and milkshakes, and New York-based Bread Alone recently perfected its cold-brewing process.

View Full Article in:

FastCasual.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX