Taste Of Cold Brew

Main Contents

A. Intro To Cold Brewing
B. The Ascendancy of Cold Brew Coffee
C. Unveiling the Insights from Recent Coffee Studies
D. Implementing Research Insights in Coffee Shops

A. Intro To Cold Brewing

The cold brew phenomenon has taken the coffee world by storm, with its popularity extending to every corner of the globe.
Concurrent with this trend is a spike in the curiosity around cold brew extraction techniques and their effect on flavour dynamics.

The role of brewing temperature in shaping taste profiles in cold brewing, that tends to be more floral and less bitter, sour, and rubbery than its hot brewed equivalent.

B. The Ascendancy of Cold Brew Coffee

Firstly we explore the factors behind cold brew’s soaring popularity.

Originating in the 1600s with Japanese sailors who brewed coffee cold to avoid fire risks at sea, cold brew has seen a meteoric rise in modern times. It now ranks as the third most favoured coffee preparation method in the United States, trailing only behind drip coffee and single-serve brews.

What standout is the distinctive flavour profile of cold brew. It tends to be sweeter, smoother, and less acidic compared to its hot-brewed counterpart, this resonate with drinkers who often seek out healthier drink options.

The convenience of ready-to-drink cold brew, offered in cans and bottles, aligns perfectly with the on-the-go lifestyle of today’s younger consumers who demand quality of their coffee.

The appeal of cold brew naturally intensifies during the warmer seasons, making cold brew an especially refreshing choice in hotter climates.

C. Insights from Recent Coffee Studies

The four main sensory attributes that changes in brew temperature: bitterness, sourness, rubber-like flavour and floral notes. Cold brew was distinguished by a heightened floral quality.

The other sensory elements such as fruity, woody and smoky notes were also significantly influenced by the temperature of brewing.

D. Insights in Coffee Shops

For coffee shops, especially those specialising in cold brew. It reveals that fruity and floral notes are more discernible at cooler temperatures, and that the sensory nuances of coffee, like light roasts being more floral and sour, and dark roasts tending towards bitterness, are contingent upon the interplay of origin, roast profile, and brew temperature.

Origin dictates much of a coffee’s sensory profile. For instance, honey processed and washed Ethiopian coffees typically possessed heightened sour and fruity notes compared to the more vegetal and nutty nuances of wet-hulled Sumatran beans. Yet, these distinctions are also influenced by roasting and brewing conditions.

For specialty coffee establishments, this means that choosing a lighter roast can enhance the fruity and floral characteristics desirable in cold brews.

It’s time for you to brew some Specialty Coffee.

Try our coffees

Every few months we sourced from different countries to select the best farm coffees harvest. We gently micro-batch drum roast all of our coffee beans in our roastery in Singapore. Indulge yourself in our flavourful coffees!

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