What You Need to Know
Utilizes Fick's Law of Diffusion where particle size (coarse grind) and temperature (0–25°C) govern extraction rates. Key reactions include hydrolysis of chlorogenic acids and limited Maillard pathways.
Produces a concentrate diluted 1:1–1:3 with water/milk. Preferred for cocktails (e.g., coffee tonics) due to stable flavor profile. Shelf life extends to 2 weeks refrigerated.
Key Parameters
Temperature
18°C
4°C - 25°C
Time
18 hours
12 hours - 24 hours
Equipment
Large glass or plastic containerFine-mesh strainerCheesecloth or paper filter
Steps
- 1.
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The Science
Primary Reaction
Extraction of soluble coffee solids