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The Science of Cold Brew Coffee: Sourcing, Roasting, Brewing, and Flavor Profiles

Chris Miller of La Colombe Coffee and academic researcher Nancy Córdoba joined Marcus Young to discuss the Science of Cold Brew Coffee: Sourcing, Roasting, Brewing, and Flavor Profiles. Get an in-depth understanding of science-backed studies against industry application of reaching desired flavor profiles in cold brew beverages.

In the middle of business operations and couldn't make it? All good! We have you covered with a recording of the webinar below!

00:05:57 Cropster solutions such as Cropster Roast can help you improve the way you source, roast, cup, and brew cold brew to improve the coffee experience for your customers.

00:09:00 La Colombe's journey to market leaders of high-quality cold brew and RTD cold brew coffee beverages.

00:12:54 Cold Brew market growth has been exponential not only for La Colombe but for this section of the entire coffee industry as well and technology will only help the sourcing, roasting, and brewing of cold brew. However, it's acknowledged that there is still a lot of unknown about cold brew coffee among the industry.

00:16:45 Who is Nancy Córdoba and why did she decide to study the chemical and sensory evaluations of cold brew coffees using different roasting profiles and brewing methods.

00:17:17 The scientific techniques and correlation between physical and sensorial analyses.

00:22:41 Understand the chemical compounds of roasted coffee and how those affect the flavor profile of cold brew coffee beverages.

00:30:15 Is cold brew sweeter than hot brew, or just less bitter?

00:31:21 Understand why high temperature fast roasting versus low temperature slow roasting was studied.

00:34:27 Learn about La Colombe's coffee sourcing/buying strategy to meet flavor profiles for RTD cold brew beverages.

00:42:46 Learn about La Colombe's coffee roasting and cold brewing process to maintain and enhance their desired flavor profiles.

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로트 평가, 샘플 유형 및 샘플 그룹

로스터, 커피 연구소, 수입업체, 수출업체, 생산업체 모두 샘플 커피 로트의 여러 샘플을 평가할 때가 있습니다. Cropster Sample Groups은 샘플을 계속 추적하기 쉽게 합니다.

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도매 거래처에서 품질 확보하기

도매 커피 로스팅 사업을 운영하는 것은 생각보다 더 복잡합니다. 소싱, 로스팅, 품질 관리에 대한 복잡성을 차치하더라도 고객에게 단순히 상품을 제공하는 것보다 도매를 하려면 더 많은 것이 필요합니다. 계정에 적합한 서비스와 지원을 제공해 계정이 효과적으로 여러분의 브랜드(또한 자사 브랜드!)를 표현할 수 있도록 하는 것은 여러분의 사업과 브랜드의 성공에…

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레시피 범위 정의<

레시피 관리는 모든 성공한 커피 사업에 필수적인 부분입니다. 카페에서 레시피는 여러 위치의 여러 사람이 관리할 수 있습니다(예: 주인 및 관리자, 바리스타 트레이너 또는 중앙 집중식 실험실 또는 로스터리에서). 이를 염두에 두고, 카페에서의 레시피 관리를 살펴봅시다.

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