Cold Brew


Last Updated on May 22, 2020 by kristina

A new study project called: “Towards a Deeper Understanding of Cold Brew Coffee”has been started by The Coffee Science Foundation (CSF).

 Peter Giuliano, Executive Director of the CSF and Chief Research Officer of the Specialty Coffee Association (SCA) said : “Cold-brewed coffee has become an important part of the specialty coffee landscape, and we are excited to investigate the sensory and physical properties that make it so special.”

The Coffee Science Foundation study plan includes:

• Two years of research projects led by Ph.D. coffee researchers trained in sensory science, chemistry, physical and consumer science.
• A thorough exploration of cold-brewed extraction techniques including temperature during brewing, brewing time, extraction percentage and concentration, documenting their impact on sensory and chemical attributes using various specialty coffees and roasts.
• A thorough exploration of the effect of time elapsed during and post brew on the sensory and chemical attributes of cold-brewed coffee.
• An in-depth look at domestic and international consumer preferences of the various extraction and holding parameters, including preference mapping and potentially price tolerance and premiums.
• A series of publications for the coffee and popular press, sharing research results, including a coldbrewing handbook.
• A series of lectures (20+) at various coffee events, by coffee researchers and project leaders.
• Research findings integrated into the SCA Education Curriculum.

The financial support for this study is conducted by Toddy and the project is expected to start at the first quarter of 2020. Peter Giuliano, SCA’s Chief Research Officer and Executive Director of the CSF also added: “Cold-brewed coffee has become an important part of the Specialty Coffee landscape, and we are excited to investigate the sensory and physical properties that make it so special. We look forward to sharing this research openly with the community, and are thankful to Toddy in supporting this mission.”

Toddy President, Julia Leach said: “For years we’ve known that cold brewing coffee produces a very different cup than traditional hot brewing methods, but it has been difficult for anyone to explain how and why. We’re excited to support this project that will help to understand the science behind the brewing method and shed light on what makes cold brew unique from both a chemical as well as a sensory perspective.”

“Much of the research in the cold brew space over the past several years has been proprietary. We felt it was important for Toddy to take a leadership role in supporting research that will benefit the overall industry.”- she added.

The outputs from this study will be presented at upcoming SCA events.

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