The Coffee Science Foundation is to begin a research project, ‘Towards a Deeper Understanding of Cold Brew Coffee.’
The project will define the parameters of the cold brewing method, including chemical and sensory analysis. The project is aimed at understanding cold-brewed coffee extraction, preparation, storage, and consumer value.
The research plan includes two years of research projects led by PhD researchers trained in sensory science, chemistry, physical and consumer science and an 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.
It will also include an exploration of the effect of time elapsed during and post brew on the sensory and chemical attributes of cold-brewed coffee and 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.
It will further include a series of publications for the coffee and popular press, sharing research results, including a cold-brewing handbook; a series of lectures at various coffee events, by coffee researchers and project leaders; and research findings integrated into the SCA Education Curriculum.
Financial support for this project is led by Toddy and the project will start in the first quarter of 2020.