The result? Cold brew on demand, just four steps and available in a matter of seconds.

The new Cold Pressed Technology, developed by Starbucks research and development team at Tryer, is a patented method of extracting coffee with low-pressure immersion, without even heating water. Collectively, Starbucks spends about $50 million per year on labor to brew cold brew coffee. Starbucks stores within the next year.Īnother labor-intensive task, one of the most painful that baristas shared, is producing cold brew coffee it requires about 20 hours and 20 steps. The Clover Vertica brewers will begin rolling out to U.S. “This continual cycle of grind, batch, dump, do over is only one example of the repetitive work store partners do today that can be simplified,” said Amelia Landers, vice president, Business Strategy, Partner and Customer Solutions, who started at Starbucks more than 20 years ago as a barista in college. Starbucks serves more than 15 million brewed cups of coffee every month in the United States. They throw away anything that’s unsold each half hour to meet quality and freshness standards. And the brewers don’t require paper filters.Ĭurrently, every 30 minutes, Starbucks store partners have to grind coffee beans, batch it in paper filters and brew. Each Clover Vertica is topped by six hoppers, which offer a variety of coffees all day, including decaf. The Clover Vertica ™, engineered for speed, will serve a freshly ground and brewed cup of coffee on demand in under 30 seconds. One key advancement is a more efficient cup of coffee. “It’s how we do our best work.” More efficient coffee “This model of co-creation and collaboration with store partners has been going on in Tryer since we opened the doors,” Waszak said. Two dozen Seattle-area baristas with 173 years of collective store experience work at Tryer full-time, shoulder-to-shoulder with SSC partners creating and testing solutions. The motto here is, ‘Idea to action in 100 days, or less.’”

“We specifically built Tryer to help us rapidly innovate on big things and quickly bring them to market. “There’s no better way or place to support the Starbucks Reinvention plan than here,” said Janice Waszak, the Tryer Center director. In response, partners at Tryer are working to create a store that is both less stressful for retail partners and also more effortless and digitally connected for customers. And, two in three drinks ordered have requested customizations such as extra espresso shots and flavorings. For example, over the past few years, the number of cold beverages ordered has surpassed the number of hot drinks year-round. The point of the Reinvention plan is a better Starbucks for the future, co-created with the input of all partners (employees) to respond to the increasing demands and changing needs of customers. On Tuesday, during Starbucks Investor Day, the company is unveiling advancements in a host of areas, including coffee brewing technology, beverage and food productivity and digital experiences. It’s one of the tangible ways that the Starbucks Reinvention plan, unveiled this summer, is coming to life at the Tryer Center, a 20,000 square foot engineering and innovation space on the first floor of the Starbucks Support Center, the company’s Seattle headquarters.

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