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Hold the press: Starbucks is now serving cold-press coffee

Guy Dimond

Last year, Time Out was the first to report on the growing London trend of cold-press coffee. No heat is used: ground coffee is soaked overnight and the liquid served cold. Advocates say the results are sweeter and lighter with no acidity. At the London Coffee Festival in Brick Lane this April, it seemed that every artisan roaster and his civet cat were dishing up tasters. But have we reached peak cold-press? If we haven’t, it seems imminent. Now that Starbucks is serving it (in Mason jars) at these fifteen London stores, will the hipsters abandon cold-press for just being so last year?

Still need that caffeine hit? Here's London's best coffee shops.

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