Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Cold Brew Coffee (Slow Cold Immersion) vs. Espresso (Standard Double Shot 1:2)
Comparing 2 standards across 11 specifications. 11 key differences identified.
Comparing:
Cold Brew Coffee (Slow Cold Immersion)
Espresso (Standard Double Shot 1:2)
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.
A standard double espresso is prepared by forcing 9 bars of pressurized hot water (90–93.5°C) through 18g of finely ground coffee in 25–30 seconds, yielding 36g of liquid beverage. Per 100ml, it delivers ~212mg caffeine, an 8.5–11.0% TDS, and a persistent crema emulsion.
Specification Comparison Table
11 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Extended Cold Full Immersion Extraction | Pressurized Coffee Extraction |
|
Brewing Water Temperature
|
4 – 20°C (39 – 68°F / Cold / Room Temp) | 90 – 93.5°C (194 – 200°F) |
|
Extraction Time
|
16 – 24 Hours | 25 – 30 Seconds |
|
Grind Size Range
|
900 – 1,200 µm (Extra Coarse) | 200 – 350 µm (Fine) |
|
Caffeine Content (per 100ml)
|
~180 – 220 mg (Concentrate) / ~70–90mg (Diluted 1:1) mg | ~212 mg (Single 36g double shot = ~75–80mg caffeine) mg |
|
Total Dissolved Solids (TDS)
|
3.5 – 5.0 % (Concentrate) % | 8.5 – 11.0 % (Heavy concentration) % |
|
Standard Brew Ratio (Dose : Water)
|
1 : 5 (Concentrate) / 1 : 12 (Ready-to-drink) | — |
|
Titratable Acidity Comparison
|
50–66% lower titratable acid than hot coffee (smooth, chocolatey, low-tannin) | — |
|
Standard Brew Ratio (Dose : Yield)
|
— | 1 : 2.0 (18g dry coffee -> 36g liquid espresso) |
|
Extraction Pressure
|
— | 9.0 Bar (0.9 MPa / 130 PSI) |
|
Extraction Yield (EY)
|
— | 18.0 – 22.0 % (SCA Golden Cup Standard) % |
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