Los Angeles residents love their coffee. From Downtown LA’s small-batch retailers to the gourmet single-origin shops of Santa Monica, people treat coffee with great respect. And for on-the-go consumption, consumers can pick up bottles of cold brew off the shelf from any major supermarket or convenience store.
However, if you’ve ever tasted bottled coffee, it might not have delivered the delicious experience you were expecting. Many companies subject the beverage to heat pasteurization, which creates off flavors in the final product.
HPP coffee, on the other hand, finally brings java lovers the instant gratification they’ve been craving. Rather than heat, high pressure processing coffee services use an intense amount of pressure to lock in natural taste, while keeping the drink safe for consumption – and ready to be picked up at the market.
Here are just a few benefits of HPP coffee:
Heat and other traditional means of pasteurization negatively impact taste because they alter essential flavor compounds. The result might not taste modified to the everyday consumer, but when juxtaposed with a particular food in its natural state (before pasteurization), the difference becomes noticeable.
HPP doesn’t change the way coffee tastes. With growing competition between artisanal coffee roasters and even big corporations like Starbucks trying to heat up the bottled cold brew market, great flavor is crucial. Consumers expect their beverage to be exceptional. If you fail to serve them the very best quality coffee, you’re bound to lose business.
Bacteria naturally develops in food over time, which is one of the reasons why pasteurization exists. Heating java to extremely high temperatures can kill harmful pathogens, but it has negative side effects as well. High pressure processing of coffee, on the other hand, achieves the same safety results without any of the side effects. By subjecting the beverage to an intense volume of pressure (up to 87,000 psi), it can de-activate deadly bacteria such as E Coli, Listeria and more. Meanwhile, some healthy bacteria, or probiotics, is kept intact.
The HPP process is highly effective and relatively simple. Coffee is placed in a container, and then inserted into a chamber. The chamber then fills with cold water, and the machine starts to pressurize. Within minutes, the product is ready to be inspected, packaged and shipped.
Longer shelf life
While “sell by” dates certainly serve their purpose and keep people from consuming spoiled food and drink, they can also limit sales. If consumers don’t think they’ll be able to drink their bottled coffee before it expires in the near future, they simply won’t buy it.
However, HPP coffee can last on the shelf for much longer than other forms of pasteurization would normally allow. This gives food processing companies greater flexibility in their delivery schedule, and their delivery locations. With the extra time allowed, brands can widen their reach and tap into new markets. High-pressure pasteurization coffee processes create a superior product, and open up new business opportunities.