tags: [] - coffee/brewing - coffee/brewing/cold aliases: - Cold brew - Cold brewed coffee - Cold extraction coffee

Cold Brew Coffee¶

Tags: #coffee/brewing #coffee/brewing/cold Aliases: Cold brew, Cold brewed coffee, Cold extraction coffee Related: Brewing Fundamentals MOC | Water for Cold Brew | Contact Time | Brew Ratio | Extraction Status: ✅ Complete

Overview¶

Cold brew coffee is produced by steeping coarsely ground coffee in cold or room-temperature water for an extended period — typically 12–24 hours — without applying heat. Unlike iced coffee (hot-brewed coffee cooled or poured over ice), cold brew extracts coffee compounds at low temperature, producing a chemically distinct beverage characterised by low acidity, heavy body, sweetness, and smooth, rounded flavour. Cold brew is typically made as a concentrate and diluted to serve, or brewed at a ready-to-drink strength, and is served chilled or over ice.

Brewing Process¶

Basic cold brew method: 1. Grind coffee coarsely (approximately French press grind or coarser) 2. Combine with cold or room-temperature water at the target ratio (1:4–1:5 for concentrate; 1:10–1:15 for ready-to-drink) 3. Stir to ensure all coffee is saturated 4. Cover and refrigerate or place in a cool environment 5. Steep 12–24 hours (longer for more extraction; adjust to taste) 6. Filter through a fine-mesh strainer, cheesecloth, or paper filter to remove grounds 7. Store refrigerated; consume within 7–14 days

Cold Brew Parameters¶

Parameter	Concentrate	Ready-to-drink
Brew ratio	1:4 – 1:6	1:10 – 1:15
Steep time	12–18 hours	14–24 hours
Temperature	Refrigerator (4°C)	Refrigerator or room temperature (18–22°C)
Grind	Coarse	Coarse to medium-coarse
Dilution at service	1:1 to 1:3 with water/milk	None

Room-temperature steeping produces faster extraction than refrigerator steeping; 24 hours in the refrigerator is roughly equivalent to 12–14 hours at room temperature.

Flavour Profile¶

Cold brew's flavour character differs significantly from hot-brewed coffee due to the temperature effect on extraction: - Low acidity: Organic acids are less soluble at cold temperatures; fewer acid compounds extracted - Heavy body: High concentration and lack of volatile loss produces smooth, heavy mouthfeel - Sweetness: Sugars and caramelisation products are preserved; low acid makes sweetness more perceptible - Smooth, muted character: Many volatile aroma compounds require heat to extract — cold brew lacks the aromatic complexity of hot-brewed coffee - Chocolatey, nutty, earthy notes: Compounds that survive cold extraction without heat-sensitive volatiles

Water Quality for Cold Brew¶

Water alkalinity is especially important in cold brew: - The long contact time amplifies the alkalinity effect on acidity — even moderate alkalinity can suppress cold brew's naturally low acidity completely, producing a flat, muddy result - Lower alkalinity (10–40 mg/L as CaCO₃) is recommended - Chlorine must be removed — the extended contact time with chlorinated water is sufficient for chlorophenol formation, producing medicinal off-flavours

Key Facts¶

Cold brew steeps coarsely ground coffee in cold water for 12–24 hours; no heat applied
Produces low acidity, high body, sweetness, and smooth character compared to hot coffee
Typically brewed as concentrate (1:4–1:5 ratio) and diluted 1:1 to 1:3 at service
Low-alkalinity water important: high alkalinity suppresses the already-low acidity; chlorine must be removed before the long steep
Refrigerated shelf life: 7–14 days; degrades more slowly than hot coffee due to absence of heat-triggered oxidation

References¶

Changelog¶

Date	Change
2026-04-28	Note created

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