Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Black Tea (Assam Fully Oxidized) vs. Cold Brew Coffee (Slow Cold Immersion)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
Black Tea (Assam Fully Oxidized)
Cold Brew Coffee (Slow Cold Immersion)
Assam black tea (Camellia sinensis assamica) is 100% fully oxidized tea leaf from northeast India. Steeping 2.5g in 200ml boiling water (95–100°C) for 3–5 minutes yields a robust, malty liquor with ~45mg caffeine per 100ml, theaflavins, and thearubigins.
Cold brew coffee is prepared by steeping coarse coffee grounds in room temperature or chilled water (4–20°C) for 16–24 hours. Per 100ml concentrate, it delivers 180–220mg caffeine with 66% lower titratable acidity than hot brews.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Fully Oxidized Leaf Infusion (100% Oxidation) | Extended Cold Full Immersion Extraction |
|
Brewing Water Temperature
|
95 – 100°C (203 – 212°F / Full Boil) | 4 – 20°C (39 – 68°F / Cold / Room Temp) |
|
Caffeine Content (per 100ml)
|
~40 – 50 mg (200ml cup = ~80–100mg caffeine) mg | ~180 – 220 mg (Concentrate) / ~70–90mg (Diluted 1:1) mg |
|
Standard Brew Ratio (Leaf : Water)
|
2.5g leaf in 200ml water (1 : 80) | — |
|
Steeping Duration
|
3 – 5 Minutes | — |
|
Oxidation Level
|
100% (Complete enzymatic polyphenol oxidation) | — |
|
Theaflavin & Thearubigin Content
|
~80 – 120 mg per cup (Gives deep red color and brisk astringency) mg | — |
|
Standard Brew Ratio (Dose : Water)
|
— | 1 : 5 (Concentrate) / 1 : 12 (Ready-to-drink) |
|
Extraction Time
|
— | 16 – 24 Hours |
|
Grind Size Range
|
— | 900 – 1,200 µm (Extra Coarse) |
|
Total Dissolved Solids (TDS)
|
— | 3.5 – 5.0 % (Concentrate) % |
|
Titratable Acidity Comparison
|
— | 50–66% lower titratable acid than hot coffee (smooth, chocolatey, low-tannin) |
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