{"id":3740,"date":"2020-02-04T09:18:11","date_gmt":"2020-02-04T09:18:11","guid":{"rendered":"https:\/\/bartalks.net\/?p=3740"},"modified":"2020-05-22T14:27:27","modified_gmt":"2020-05-22T14:27:27","slug":"new-study-conducted-cold-brew","status":"publish","type":"post","link":"https:\/\/bartalks.net\/new-study-conducted-cold-brew\/","title":{"rendered":"NEW STUDY – WHAT MAKES COLD BREW SPECIAL?"},"content":{"rendered":"\n

A new study project called: \u201cTowards a Deeper Understanding of Cold Brew Coffee\u201dhas been started by The Coffee Science Foundation (CSF)<\/a>.<\/p>\n\n\n\n

 Peter Giuliano, Executive Director of the CSF<\/a> 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.\u201d<\/p>\n\n\n\n

The Coffee Science Foundation<\/a> study plan includes:<\/p>\n\n\n\n

\u2022 Two\nyears of research projects led by Ph.D. coffee researchers trained in sensory\nscience, chemistry, physical and consumer science.
\n\u2022 A thorough exploration of cold-brewed\nextraction techniques including temperature during brewing, brewing time,\nextraction percentage and concentration, documenting their impact on sensory\nand chemical attributes using various specialty coffees and roasts.
\n\u2022 A thorough exploration of the effect of time\nelapsed during and post brew on the sensory and chemical attributes of\ncold-brewed coffee.
\n\u2022 An in-depth look at domestic and international\nconsumer preferences of the various extraction and holding parameters,\nincluding preference mapping and potentially price tolerance and premiums.
\n\u2022 A series of publications for the coffee and\npopular press, sharing research results, including a coldbrewing handbook.
\n\u2022 A series of lectures (20+) at various coffee\nevents, by coffee researchers and project leaders.
\n\u2022 Research findings integrated into the SCA\nEducation Curriculum.<\/p>\n\n\n\n

The financial support for this study is\nconducted by Toddy and the project is expected to start at the first quarter of\n2020. Peter Giuliano, SCA\u2019s\nChief Research Officer and Executive Director of the CSF\nalso added: \u201cCold-brewed\ncoffee has become an important part of the Specialty Coffee landscape, and we\nare excited to\ninvestigate the sensory and\nphysical properties that make it so special. We look forward to sharing this\nresearch openly with the community, and are thankful to Toddy in\nsupporting this mission.\u201d<\/p>\n\n\n\n

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

“Much of the research\nin the cold brew space over the past several years has been proprietary. We\nfelt it was important for Toddy to take a leadership role in supporting\nresearch that will benefit the overall industry.”- she added.<\/p>\n\n\n\n

The outputs from this study will be presented at upcoming SCA events.<\/p>\n","protected":false},"excerpt":{"rendered":"

A new study project called: \u201cTowards a Deeper Understanding of Cold Brew Coffee\u201dhas been started by The Coffee Science Foundation (CSF).<\/p>\n","protected":false},"author":7,"featured_media":3741,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_gspb_post_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[1731],"tags":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts\/3740"}],"collection":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/comments?post=3740"}],"version-history":[{"count":0,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts\/3740\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/media\/3741"}],"wp:attachment":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/media?parent=3740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/categories?post=3740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/tags?post=3740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}