Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Cold Brew Coffee (Slow Cold Immersion) vs. V60 Pour-Over Filter Coffee
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Cold Brew Coffee (Slow Cold Immersion)
V60 Pour-Over Filter Coffee
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.
V60 filter coffee is gravity percolation through a 60-degree conical paper filter. Using a 1:16.7 brew ratio (15g coffee to 250g water at 92–96°C) over 2.5–3.5 minutes, it produces a crystal-clear cup with 1.25–1.45% TDS and high clarity.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Extended Cold Full Immersion Extraction | Gravity Paper Percolation Coffee |
|
Standard Brew Ratio (Dose : Water)
|
1 : 5 (Concentrate) / 1 : 12 (Ready-to-drink) | 1 : 16.7 (60g coffee per 1.0 Liter water) |
|
Brewing Water Temperature
|
4 – 20°C (39 – 68°F / Cold / Room Temp) | 92 – 96°C (198 – 205°F) |
|
Extraction Time
|
16 – 24 Hours | 2.5 – 3.5 Minutes (including 45s bloom) |
|
Grind Size Range
|
900 – 1,200 µm (Extra Coarse) | 500 – 700 µm (Medium-Fine) |
|
Caffeine Content (per 100ml)
|
~180 – 220 mg (Concentrate) / ~70–90mg (Diluted 1:1) mg | ~60 – 75 mg (250ml mug = ~150–180mg caffeine) mg |
|
Total Dissolved Solids (TDS)
|
3.5 – 5.0 % (Concentrate) % | 1.25 – 1.45 % % |
|
Titratable Acidity Comparison
|
50–66% lower titratable acid than hot coffee (smooth, chocolatey, low-tannin) | — |
|
Extraction Pressure
|
— | Ambient Atmospheric (1.0 Bar Gravity) |
|
Extraction Yield (EY)
|
— | 19.0 – 21.5 % (SCA Golden Cup Standard) % |
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