Blog posts

Exploring Roast Profiles For Cold Brew

Our recent webinar in Spanish with Nancy Cordoba was eye-opening and brought a lot of new ideas to creating roast profiles for Cold Brew. Nancy Cordoba conducted a study at the Universidad de la Sabana on different variables that affect the cold brew preparation, among them the development of roast profiles for cold brew and discussed the process and outcome of her study. She also explored how Cropster Roast helped her, and can help you achieve this development.

Studying How to Develop Roast Profiles for Cold Brew

Cold brew has become an up-and-coming trend in coffee that will probably not slow down. Cold brew is an easy-alternative to hot coffee and is an ideal product for RTD coffees. However, in this space, there are still little scientific studies on cold brew when compared to coffee brewing and roasting.

In this study, Nancy and team explored how roast profiling and brewing methods affect the physical and the sensorial of cold coffee brews. With this study, variables such as origin, grind size, extraction time, bean quality, brew methods (cold and hot, drip and immersion), and roast profiles (time/temperature) were considered. Along with that understanding the cold extraction process was divided into 3 steps: evaluating the effects of extraction variables, identifying physicochemical/sensorial changes, and analyzing the links between the physicochemical and the sensorial.

null

The Roast and Brew Method

The roasting process and profile used in the study varied. The roast profiles were defined between high-temperature short time (HTST) and low-temperature long time (LTLT). Coffee roasted at HTST profile used in hot and cold brewing allowed coffee beverages with higher concentrations of chlorogenic acids with slightly higher sensory perceived acidity than those brewed with LTLT profile. The change was related to a lower degradation of chemical compounds during short roasts (e.g., HTST) and a difference in the microstructure of the coffee bean (porosity/volume). Thus, these conditions could generate a greater extractability of some compounds when the HTST roasting profile is used. Irrespective of the brewing method, coffee brewed with HTST displayed higher intensity in acidity, woody, malt flavors, and body (mouthfeel) mainly because of the variation in the abundance of some volatile compounds increase of TDS compared to LTLT roasting profile.

The brewing processes used in the study also varied. Brew methods were done via drip and immersion methods for cold brew and an immersion method (French Press) for hot coffee. With these main variables, among a few others, a wide range of factors were analyzed how, for example, HTST roasts were extracted in a cold immersion brew method. Roasting profile variation (HTST and LTLT) in coffee brewing allowed us to identify more significant sensory/physicochemical differences in hot coffee brewed than in cold-brewed coffees.

null

Comparing the Roast Profile Results

Like most studies have shown, there were clear differentiations when coffee is hot brewed versus cold brewed. However, the study found that at a brewing temperature of 19 +/- 2 C, “dripping exhibited a higher extraction rate than immersion brewing, which suggests that the coffee extraction process is affected by the design and operation of the cold brewing system” (Cordoba). In the sensory profile, the study found that there was high acidic intensity and a greater mouthfeel with coffees roasted as HTST.

Cold brew coffees exhibited a lower chemical acidity than hot coffee brews. Cold drip brews showed high caffeine, and caffeoylquinic acids compared to cold immersion and hot coffees. Roasting at LTLT temperature promoted fewer total pyrazines in all coffee brews. HTST increased total dissolved solids (TDS) and body (mouthfeel) intensity. Cold immersion and hot brews showed low TDS and higher sweetness. Results showed that volatile and non-volatile compounds present in roasted coffee depend on time-temperature roasting conditions; in turn, their presence in the resulting beverages is related to the operational variables given by the coffee brewing methods.

새 소식 더 보기

Release

빈 커브 예측 기능을 통해 앞으로 일어날 일을 확인해보세요.

인공지능(AI) 기반 지능형 빈 온도 및 RoR 예측 기능이 있는 새 버전의 로스팅 인텔리전스를 출시하게 되어 매우 기쁩니다. 이제 로스트의 변화 추이를 미리 확인할 수 있습니다.

더 읽기
Release

가장 효율적인 로스팅 일정 만들기

모든 발주 내역을 한데 모아 재고와 비교하고 머신 및 작업 일정을 확인하는 것은 로스팅 일정 및 생산 계획을 수립하는 데 있어 매우 중요한 일입니다. 당사는 이 과정에서 많은 시간이 소요된다는 것을 알고 있습니다. 최신 릴리스를 사용하면 크롭스터에 주문 정보를 입력하거나 Shopify 계정을 통합하여 로스트 일정을 효과적으로 수립할 수 있습니다(참고: 다른…

더 읽기
Blog posts

가장 적합한 RoR(시간당 온도 증가율)은 무엇입니까?

당사는 크롭스터의 시간당 온도 증가율에 관한 질문을 많이 받습니다. 당사는 커피를 사랑하는 기술 전문가로 이루어져 있으며 커피에 대해 잘 알고 있습니다. 또한 기술적인 측면에 대한 당사의 전문 지식이 로스터의 운영에 도움이 될 것입니다. 그뿐만 아니라 로스터는 커피에 대한 해박한 전문 지식을 갖추고 있어야 합니다. 따라서 당사는 세계적인 커피 로스팅…

더 읽기

뉴스레터를 구독해보세요.

다음의 업계 종사자를 의한 솔루션에 대한 더 자세한 내용을 확인해보세요.

Here should be a form, apparently your browser blocks our forms.

Do you use an adblocker? If so, please try turning it off and reload this page.