The Science of Cold Brew Extraction: Variables and Chemistry
Credit: Flavorchem
Cold brew coffee has evolved from niche category with a storied history to a global phenomenon. In this five-part series on cold brew coffee, Dr Steffen Schwarz, the founder and director of Coffee Consulate, examines the history of cold brew coffee, the science of cold brew extraction, the chemical and sensory profile, hygiene and food safety challenges, and practical recommendations for coffee professionals. Part two focuses on key parameters and scientific insights for cold brew extraction. By Dr Steffen Schwarz
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