Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Cold Brew Coffee (Slow Cold Immersion) vs. French Press (Cafetiere Immersion Coffee)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Cold Brew Coffee (Slow Cold Immersion)
French Press (Cafetiere Immersion 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.
French Press is full-immersion brewing using coarse grounds steep in 92–96°C water for 4–5 minutes before metal mesh filtration. It produces a heavy-bodied cup with 1.30–1.60% TDS containing natural coffee lipids and cafestol diterpenes.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Extended Cold Full Immersion Extraction | Full Immersion Metal-Mesh Filtered Coffee |
|
Standard Brew Ratio (Dose : Water)
|
1 : 5 (Concentrate) / 1 : 12 (Ready-to-drink) | 1 : 15 (60g coarse coffee per 900g water) |
|
Brewing Water Temperature
|
4 – 20°C (39 – 68°F / Cold / Room Temp) | 93 – 96°C (200 – 205°F) |
|
Grind Size Range
|
900 – 1,200 µm (Extra Coarse) | 800 – 1,100 µm (Coarse / Kosher salt texture) |
|
Caffeine Content (per 100ml)
|
~180 – 220 mg (Concentrate) / ~70–90mg (Diluted 1:1) mg | ~65 – 80 mg (250ml mug = ~160–200mg caffeine) mg |
|
Total Dissolved Solids (TDS)
|
3.5 – 5.0 % (Concentrate) % | 1.30 – 1.60 % (Full, heavy mouthfeel) % |
|
Extraction Time
|
16 – 24 Hours | — |
|
Titratable Acidity Comparison
|
50–66% lower titratable acid than hot coffee (smooth, chocolatey, low-tannin) | — |
|
Steeping Duration
|
— | 4.0 – 5.0 Minutes |
|
Extraction Yield (EY)
|
— | 19.0 – 22.0 % % |
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