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Speciality coffee roaster Blue Bottle Coffee has introduced Kyoto-Style Espresso across its global retail network, transitioning its iced beverage preparation from a traditional hot-brewed method to cold-water extraction.
The commercial rollout, which commenced on 16 June 2026, represents an operational shift in how the company prepares espresso specifically for iced drinks. By moving away from the industry-standard method of brewing hot espresso and cooling it over ice, the brand aims to deliver a more stable beverage base that retains its structural integrity and flavour profile as the ice melts.
The global launch is designed to establish a new technical foundation for the brand's cold coffee portfolio, streamlining in-store workflows whilst capturing a larger share of the fast-growing iced coffee sector.
Cold Extraction Technology
In traditional beverage operations, iced espresso drinks are prepared by pouring hot, high-pressure extractions directly over ice. While commercially straightforward, the rapid temperature transition and subsequent ice dilution frequently degrade the beverage's acidity, sweetness, and overall balance.
To address these quality limitations at scale, Blue Bottle’s development team drew inspiration from traditional Japanese slow-extraction principles to design a cold-brewed espresso system.
The cold-water extraction method replaces thermal energy with time:
Controlled Percolation: Cold water is passed gradually through a highly calibrated bed of finely ground coffee.
Targeted Extraction: The process extracts the soluble solids, sweetness, and lipid profile of the coffee without releasing the bitter compounds and sharp acidity that typically develop when hot espresso cools.
Chemical Stability: Because the extraction occurs at a lower temperature from the start, the resulting liquid remains chemically stable, preventing the oxidation and flavour degradation associated with cooled hot coffee.
From a cafe operations standpoint, preparing the espresso base through a controlled, time-based cold process establishes a highly consistent, pre-batched ingredient. This system allows baristas to assemble iced espresso beverages with greater speed and precision, reducing customer wait times during peak morning hours and allowing staff to focus more on beverage customisation and service.
Cold Coffee Menu and Formulations
The introduction of the new extraction method is supported by the launch of a dedicated global menu, featuring a variety of milk-based, aerated, and botanical cold coffee formulations.
The new Kyoto-Style Espresso lineup includes the following options:
☕ Iced Latte and Mocha – Traditional dairy and plant-based milk drinks utilising the cold-extracted espresso base to prevent dilution.
🌊 Cold-Shaken Espresso – An aerated, texturised iced beverage designed to showcase the smooth, low-acid profile of the extraction.
🍋 Shakerato and Espresso Tonic – Premium, carbonated, and botanical-infused formats developed to expand afternoon consumption occasions.
The emphasis on shaken and texturised preparations highlights a broader product development focus within the speciality coffee market, where operators are increasingly utilising mixology-inspired techniques to premiumise cold beverage menus.
Speciality Coffee Operations
According to Karl Strovink, Chief Executive Officer of Blue Bottle Coffee, the global rollout represents a concerted effort to move iced espresso from an adapted hot process to a dedicated cold-brew standard. He noted that building a new, cold-extracted foundation allows the business to deliver a consistent, high-quality product across its entire international retail footprint.
Kevin Thaxton, Director of Global Product Development at Blue Bottle, added that preparing the espresso cold from the start removes the harshness commonly associated with iced espresso, providing a noticeably smoother cup profile that performs predictably when paired with milk, syrups, or tonics.
The global launch builds upon Blue Bottle’s historical research and development in the cold beverage space. Since developing its signature New Orleans-Style Iced Coffee in response to early consumer demand, the Nestlé-majority-owned brand has continuously focused on refining convenience formats, including ready-to-drink cartons and speciality instant espresso.
The Kyoto-Style Espresso menu is currently being deployed systematically across Blue Bottle locations globally, providing franchise and corporate partners with a standardised technology platform to drive volume sales throughout the high-footfall summer trading window.
