The Coffee Science Foundation is undertaking a two-year research project to define the parameters of cold brewing methods.
The research, financed with support from cold brew system manufacturer Toddy LLC, will look at cold-brewed extraction techniques, brewing time, extraction percentage and concentration, and other aspects of the process.
The Coffee Science Foundation, a research arm of the Specialty Coffee Association (SCA), is calling the project “Towards a Deeper Understanding of Cold Brew Coffee.” The project was announced Jan. 30; the work begins right away.
“The market for cold-brewed coffees has grown remarkably over the past decade, and innovations in style and process have meant that there is a broad diversity of sensory experiences available to consumers,” the foundation noted in a statement. “This latest research project is aimed at understanding cold-brewed coffee extraction, preparation, storage, and consumer value, in a more comprehensive way than ever before.”
The plan calls for two years of projects by Ph.D. coffee researchers trained in sensory science, chemistry, physical and consumer science. The work is expected to result in a series of publications for the coffee and popular press, sharing research results, including a cold-brewing handbook. A series of lectures is also anticipated.
"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,” said Peter Giuliano, SCA’s chief research officer and the foundation’s executive director. “We look forward to sharing this research openly with the community.”
"For years we've known that cold brewing coffee produces a very different cup than traditional hot brewing methods, but it has been difficult for anyone to explain how and why,” Toddy president Julia Leach said. “We're excited to support this project that will help to understand the science behind the brewing method and shed light on what makes cold brew unique from both a chemical as well as a sensory perspective. Much of the research in the cold brew space over the past several years has been proprietary. We felt it was important for Toddy to take a leadership role in supporting research that will benefit the overall industry."