Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety
Cold brew coffee has emerged as a new trend over the last decade. However, “cold brew” is an extraction style of ground roasted coffee with water at lower than body temperature (typically 8 °C or room temperature), rather than a beverage per se. Cold brew extraction poses several challenges, includi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Challenges |
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| Online Access: | https://www.mdpi.com/2078-1547/11/2/26 |
| _version_ | 1797551083502960640 |
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| author | Raven Kwok Kenny Lee Wee Ting Steffen Schwarz Linda Claassen Dirk W. Lachenmeier |
| author_facet | Raven Kwok Kenny Lee Wee Ting Steffen Schwarz Linda Claassen Dirk W. Lachenmeier |
| author_sort | Raven Kwok |
| collection | DOAJ |
| description | Cold brew coffee has emerged as a new trend over the last decade. However, “cold brew” is an extraction style of ground roasted coffee with water at lower than body temperature (typically 8 °C or room temperature), rather than a beverage per se. Cold brew extraction poses several challenges, including the need for specific optimization depending on the multiple influences of coffee variety and processing, roast degree, grinding, dosage, water composition, turbulence, brew system (drip, immersion etc.), time and temperature, and their interactions. While cold brew is typically characterized by a floral sweetness, over-extraction may lead to abundant acidity and bitterness. To avoid this, an extraction degree of 70% was suggested using shorter time frames (i.e., 2 h at 15 °C with 80 g/L coffee for optimized medium roast profiles). Due to the lack of sterilizing temperatures during preparation, cold brew is significant in the coffee sector because hygiene and food safety requirements pose specific challenges. To avoid microbiological contamination and deterioration in quality, cold brew should be as freshly prepared as possible and shelf-life should be minimized. |
| first_indexed | 2024-03-10T15:39:45Z |
| format | Article |
| id | doaj.art-af8c6c05a4fc4f828c6dd8abd321f03d |
| institution | Directory Open Access Journal |
| issn | 2078-1547 |
| language | English |
| last_indexed | 2024-03-10T15:39:45Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Challenges |
| spelling | doaj.art-af8c6c05a4fc4f828c6dd8abd321f03d2023-11-20T16:56:09ZengMDPI AGChallenges2078-15472020-10-011122610.3390/challe11020026Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food SafetyRaven Kwok0Kenny Lee Wee Ting1Steffen Schwarz2Linda Claassen3Dirk W. Lachenmeier4Earthlings Coffee Workshop, Soho East, Sublot 16 Ground Floor, Lot 188, Jalan Wan Alwi Lorong 5, Kuching, Sarawak 93350, MalaysiaEarthlings Coffee Workshop, Soho East, Sublot 16 Ground Floor, Lot 188, Jalan Wan Alwi Lorong 5, Kuching, Sarawak 93350, MalaysiaCoffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyCold brew coffee has emerged as a new trend over the last decade. However, “cold brew” is an extraction style of ground roasted coffee with water at lower than body temperature (typically 8 °C or room temperature), rather than a beverage per se. Cold brew extraction poses several challenges, including the need for specific optimization depending on the multiple influences of coffee variety and processing, roast degree, grinding, dosage, water composition, turbulence, brew system (drip, immersion etc.), time and temperature, and their interactions. While cold brew is typically characterized by a floral sweetness, over-extraction may lead to abundant acidity and bitterness. To avoid this, an extraction degree of 70% was suggested using shorter time frames (i.e., 2 h at 15 °C with 80 g/L coffee for optimized medium roast profiles). Due to the lack of sterilizing temperatures during preparation, cold brew is significant in the coffee sector because hygiene and food safety requirements pose specific challenges. To avoid microbiological contamination and deterioration in quality, cold brew should be as freshly prepared as possible and shelf-life should be minimized.https://www.mdpi.com/2078-1547/11/2/26coffeecold brewnitro cold brewroastingextractionhygiene |
| spellingShingle | Raven Kwok Kenny Lee Wee Ting Steffen Schwarz Linda Claassen Dirk W. Lachenmeier Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety Challenges coffee cold brew nitro cold brew roasting extraction hygiene |
| title | Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety |
| title_full | Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety |
| title_fullStr | Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety |
| title_full_unstemmed | Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety |
| title_short | Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety |
| title_sort | current challenges of cold brew coffee roasting extraction flavor profile contamination and food safety |
| topic | coffee cold brew nitro cold brew roasting extraction hygiene |
| url | https://www.mdpi.com/2078-1547/11/2/26 |
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