Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Cold Brew Coffee (Slow Cold Immersion) vs. Yerba Mate (Traditional South American Ilex)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
Cold Brew Coffee (Slow Cold Immersion)
Yerba Mate (Traditional South American Ilex)
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.
Yerba Mate is an infusion of dried leaves and stems of Ilex paraguariensis. Traditionally prepared in a calabash gourd with a metal bombilla at 70–80°C, it provides ~78mg caffeine per cup, theobromine, theophylline, and chlorogenic acid antioxidants.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Extended Cold Full Immersion Extraction | South American Botanical Infusion (Aquifoliaceae) |
|
Brewing Water Temperature
|
4 – 20°C (39 – 68°F / Cold / Room Temp) | 70 – 80°C (158 – 176°F / Boiling water destroys flavor) |
|
Caffeine Content (per 100ml)
|
~180 – 220 mg (Concentrate) / ~70–90mg (Diluted 1:1) mg | ~35 – 50 mg (Typical 500ml thermos session = ~150–250mg caffeine) 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) | — |
|
Standard Brew Ratio (Leaf : Water)
|
— | 30–50g dry leaf in 200ml gourd (Gourd filled 2/3 full) |
|
Steeping Duration
|
— | Continuous sip-and-refill via metal bombilla straw |
|
Active Methylxanthines
|
— | Caffeine (Stimulant), Theobromine (Vasodilator), Theophylline (Bronchodilator) |
|
Total Polyphenol Content
|
— | ~90 – 110 mg GAE / g (Higher antioxidant power than green tea) |
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