MERLO CAPITALISES ON COLD-PRESSED TREND
Written on the 4 November 2015
WITH summer just around the corner, Merlo has released its new season of Black Bear Cold Press to bolster coffee sales during the warmer months.
The bottled drink is made using cold water at the start of the brewing process, rather than chilling hot espresso. The result is a more delicate and less acidic coffee.
Founder Dean Merlo says the cold-pressed beverage phenomenon is the perfect blend for the company, delivering ice cold coffee for the real coffee drinker.
"In Italy during summer, coffee lovers quench their thirst with the Shakerato a sweetened iced espresso shot," Merlo says.
"The thing is, the Italian summer is relatively short. Travel halfway around the world here to Queensland and our climate calls for a quality, cold coffee option all year round.
"Black Bear Cold Press is the result. We launched Black Bear early this year and it was a huge success, now that the Australian summer is here, the Bear is back in town.
"It's smoother, sweeter and less acidic than a cooled espresso shot, with no bitterness. It's cold coffee for the coffee aficionado."
Merlo first released the drink in April this year, and anticipates strong sales this season.
Black Bear Cold Press is available in all Merlo-owned cafes and participating Merlo-selling cafes for $5.50 per bottle.