Cold brew coffee is becoming increasingly popular. The popularity of the drink has grown rapidly since 2015, especially in America: one in five Americans drinks at least one cold brew every day. And the trend is continuing to grow. According to the market research company Technavio, the global cold brew market will grow to a turnover of over 440 million US dollars by 2027. But the question is more important: why is cold brew so popular? One reason for this is that cold brew coffee tastes so different to coffee prepared using other methods. We'll explain why!
Cold Brew Coffee – Origin and Distribution
Believe it or not, cold brew dates back to the 17th century and was invented by Japanese sailors. They brewed this coffee cold to reduce the risk of fire on ships from fire sources that were needed for hot brewed coffee. Today, cold brew coffee is the third most popular way to drink coffee, right after drip coffee and single-serve drinks like cappuccino or espresso. Younger generations, such as Gen Z and Millennials, especially prefer cold brew because the drink is sweeter and less acidic than other specialty coffees. Additionally, ready-to-drink cold brews—canned or bottled—are a convenient option for younger consumers. This demographic tends to have busier lifestyles but still wants to drink high-quality coffee.
Cold Brew Coffee – Investigation
A 2022 study examined how brewing temperature affects the taste of coffee. And we ourselves have experimented many times and know that temperature has a big influence on our cup of coffee. This study, conducted in collaboration with the Coffee Science Foundation of the Specialty Coffee Association , Toddy, and the University of California Davis (UC Davis), found that cold brew is overall more floral, less bitter, and less acidic than hot brewed coffee.
Cold Brew Coffee – Production
Many people are probably already familiar with it, but we want to explain it again for those who are not yet familiar with the topic of cold brew. Cold brew is made as follows:
You need:
- 100 to 150 grams of ground coffee (per liter of water)
- 1 liter of water (or more)
- A suitable vessel
- Cling film
And then it’s very simple:
- Put the coffee in the container and pour the water on
- Cover the container with cling film and place it in the refrigerator
- Allow to extract between 6 and 24 hours, 12 hours is optimal
- Pour the whole thing through a hand filter with filter paper to filter out ground coffee
The advantage of this method is that a good 70 percent less acids and bitter substances are dissolved from the coffee than with the (hot) brewing method.
Cold Brew Coffee – Taste Test
Back to the SCA study from 2022, where the taste development was investigated depending on the brewing temperature.
The study found four sensory attributes that are strongly influenced by temperature. These were "bitterness," "sourness," "rubbery," and "floralness." The concentrations of the first three attributes were higher in hot brewed coffee, while the concentration of floral aromas was higher in cold brewed coffee.
The researchers used several coffees for the study: including honey-processed Bourbon, Pacamara and Sarchimor from El Salvador, washed heirloom from Ethiopia and Catimor and Tim Tim from Sumatra. Each coffee was roasted light, medium and dark and prepared after an outgassing phase at 4 °C, 22 °C and 92 °C. All other parameters, such as filter papers, brew ratio and water, were also the same for all coffees.
Cold Brew Coffee – the test results
As already mentioned, across all roasting profiles and countries of origin, significant differences were found in the four sensory characteristics of bitter, sour, rubbery taste and florality.
For example, regardless of the roast profile, the washed Ethiopian coffee tasted significantly more “burnt” at 92 °C than at lower temperatures. However, at a brewing temperature of 4 °C, the Ethiopian coffee had fruitier aromas.
The researchers found that different brewing temperatures have a massive impact on the taste, but that origin and roasting profile continue to have a greater influence on the taste profile.
Overall, the study found that it is easier to achieve fruity and floral flavors in cold brewed coffees. In general, light roasts are fruitier, more floral and more acidic than dark roasts, which taste more bitter and roasty.
Cold Brew Coffee – Significance of the Study
Origin, roasting and preparation have a big influence on the cup profile. But the best result is when all three work together. So what can you take away from this study as a cold brew producer or coffee shop that makes its own cold brew?
Firstly, lighter roast profiles typically have more fruity and floral flavours, so if you're a coffee shop looking to make cold brew with these flavours, you're best off choosing a light roast.
However, when making coffee at colder brewing temperatures, coffee shops also have to consider other real-world implications. The most important thing is to know how to avoid serious problems. Or what hygiene standards to follow. We published an article about this some time ago, which you can find here.
You can find the short version here: Of course, cleanliness, as with all other food preparation, and above all, cool storage of the finished product.
Cold Brew Coffee – Conclusion
Now we all know why cold brew coffee is becoming more and more popular. It is fruitier and more floral, mainly due to the way it is prepared. It is also convenient for the younger generations, as it is not only available in coffee shops, but also in many stores as RTD, ready to drink, i.e. in cans or bottles. Just like our cold brews. And here too you can choose fruity or more chocolatey versions - depending on what suits your taste.
