Description
Cold infusion is a technique used to extract flavors and compounds from ingredients without heat.
Technical
Cold infusion relies on the principle of diffusion, where the solvent, typically a liquid, extracts compounds from the solid ingredients at refrigerated temperatures, around 4°C/39°F, over a period of time that can range from a few hours to several days or even weeks. The process is influenced by factors such as surface area and solvent-to-solid ratio, which can affect the efficiency of the infusion. Contamination can also impact the quality of the infusion, leading to spoilage and off-flavors.
Science
Primary Reaction
DIFFUSION
Parameters
Temperature
°C to °C range
Time
–
Equipment
mason jarscheeseclothfine mesh strainersglass infusion bottles