Cold brew coffee is becoming increasingly popular around the world and is expected to grow by almost US $440 million by 2027. The interest in cold brew extraction and how it affects the coffee’s flavor is also increasing. In a recent study, the Specialty Coffee Association’s Coffee Science Foundation, Toddy, and University of California Davis (UC Davis) explored how cold brew temperature influences the coffee’s flavors. The study revealed that cold brew has a floral taste and less bitterness, sourness, and rubbery taste than hot brew. This finding could have an impact on brewing methods in coffee shops.
Cold brew coffee has become popular among millennials and Gen Z consumers because it has a sweeter, smoother, and less acidic flavor than hot brewed coffee. Additionally, ready-to-drink cold brew is a convenient option for those with busy lifestyles who still want to drink high-quality coffee. Cold brew is particularly popular during warmer months as hot brewed coffee consumption declines during these periods due to higher temperatures.
The study conducted by the SCA found that four sensory attributes, including “bitter taste,” “sour taste,” “rubber flavor,” and “floral flavor,” varied significantly in relation to brew temperature. The study used three different origins and processing methods of coffee, each roasted to three different roast profiles. All coffees were brewed at three different temperatures and using Toddy Cupping Kits and Toddy paper filters.
The study found that different roast profiles and origins are affected differently by brew temperature, and while brewing variables are important and will make a difference, roast profile and origin will always have more impact on the flavor profile.
The study also found that the pH level of cold brew coffee affects the coffee’s perceived flavors. People perceived the coffee brewed at 4°C as less sour, although the pH level did not necessarily reflect the same result.
The researchers are working on further research to potentially explain these conflicting findings. They may need to conduct a full chemical analysis, depending on which acids are present in cold brewed coffee. Citric acid, malic acid, and acetic acid are sour tasting, but there are other acids like chlorogenic acids that are chemically acidic but do not taste sour. The presence of bitter compounds can also affect the perception of sourness in cold brew coffee.
Black coffee is popular for several reasons. For one, it’s a simple and easy way to enjoy the taste and aroma of coffee without any added ingredients. Additionally, black coffee is low in calories and can provide health benefits such as antioxidants and improved mental focus. Many people also enjoy the bitter and strong taste of black coffee and appreciate the cultural significance and history behind this beloved beverage. Overall, black coffee’s popularity can be attributed to its simplicity, taste, and health benefits.
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