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  • Cold coffee is not a new thing for Starbucks.

  • We launched our classic iced coffee in 1986, and we launched our Cold Brew in the summer of 2015.

  • My name's Mackenzie and I'm a coffee education specialist at Starbucks.

  • I've been a partner for 7 years, and I am so excited to share Nitro Cold Brew with you today.

  • It starts out with our classic Cold Brew recipe, and the process is pretty intense.

  • It's a Toddy that's brewed over the course of 20 hours.

  • So the end result is this soft citrus flavor with these deep syrupy sweet notes that happens naturally in the Cold Brew recipe.

  • With the huge success of our Cold Brew, we thought, “How can we bring a new level of craft to our customers?”

  • So we added texture by using nitrogen infusion.

  • We take our classic Cold Brew, which is handcrafted by the barista everyday in our stores,

  • and it's actually infused with nitrogen inside of the fridge.

  • So as it pours into the cup, you kind of see this beautiful cascade of colors and textures.

  • So the mouthfeel is creamy and smooth and really highlights those flavors that we were trying so hard to pull out.

  • And you get this beautiful cold crema on top of the Cold Brew. Sometimes you get a little cold crema mustache, which I think is kinda fun.

  • So many people that would have never experienced this are now going to have a place that they're going to experience this, and that's at our Starbucks stores.

Cold coffee is not a new thing for Starbucks.

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