Description
Low-temperature extraction of coffee solubles through prolonged steeping, minimizing bitter compounds.
Technical
Utilizes Fick's Law of Diffusion where particle size (coarse grind) and temperature (0–25°C) govern extraction rates. Key reactions include hydrolysis of chlorogenic acids and limited Maillard pathways.
Culinary Significance
Produces a concentrate diluted 1:1–1:3 with water/milk. Preferred for cocktails (e.g., coffee tonics) due to stable flavor profile. Shelf life extends to 2 weeks refrigerated.
Science
Primary Reaction
Extraction of soluble coffee solids
Parameters
Temperature
18°C optimal
4°C to 25°C range
Cold brew coffee is typically brewed at room temperature or in the refrigerator.
Time
18 hours
12 hours – 24 hours
Diminishing returns post-18h
Equipment
Large glass or plastic containerFine-mesh strainer