Cold Brew Coffee (Slow Cold Immersion)
Coffee Roasts & Botanical Teas · 8 specs
Direct Answer
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.
Source: Specialty Coffee Association (SCA) Research · Last reviewed Aug 28, 2026
Specs
| Product Class | Extended Cold Full Immersion Extraction |
| Standard Brew Ratio (Dose : Water) | 1 : 5 (Concentrate) / 1 : 12 (Ready-to-drink) |
| Brewing Water Temperature | 4 – 20°C (39 – 68°F / Cold / Room Temp) |
| Extraction Time | 16 – 24 Hours |
| Grind Size Range | 900 – 1,200 µm (Extra Coarse) |
| Caffeine Content (per 100ml) | ~180 – 220 mg (Concentrate) / ~70–90mg (Diluted 1:1) mg |
| Total Dissolved Solids (TDS) | 3.5 – 5.0 % (Concentrate) % |
| Titratable Acidity Comparison | 50–66% lower titratable acid than hot coffee (smooth, chocolatey, low-tannin) |
Why Cold Extraction Alters Chemical Profile
Chlorogenic acids and sour quinic acids require temperatures >80°C to hydrolyze efficiently. Cold water selectively extracts hydrophobic aromatics and caffeine without pulling harsh bitter acids.
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