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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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