What You Need to Know
Proteases (e.g. bromelain) hydrolyze proteins while amylases (e.g. α-amylase) break starches into sugars. This dual-action creates cleaner flavor profiles by reducing macromolecular turbidity.
Eliminates bitterness in cold brew coffee while enhancing fruity notes, allows tea tannin modification without heat-induced astringency.
Key Parameters
Temperature
10°C
4°C - 15°C
Time
18h
8h - 36h
Equipment
Precision immersion circulator0.45μm sterile filtersORP meter
Steps
- 1.
Kyoto-style cold brew (%Y%m%d): Precision acidity modulation
The Science
Primary Reaction
Enzymatic hydrolysis