Immersion cold brew variables

Core Variables

1. Grind Size

• Coarse Grind: Reduces over-extraction, lowers sediment, produces smoother brew.
• Medium-Coarse: Increases extraction yield, but can add bitterness if steeped too long.
• Too Fine: Leads to silty, muddy brew and harsh flavors.

2. Brew Ratio

• Concentrate: 1:4 to 1:6 (coffee : water) → later diluted to taste.
• Ready-to-Drink: 1:12 to 1:16 ratios.
• Ratio determines final strength and caffeine concentration.

3. Steep Time

• Standard Range: 12–18 hours.
• Shorter (8–10 hrs): Lighter body, higher acidity.
• Longer (20–24 hrs): Heavier body, but risk of woody or bitter notes.

4. Brew Temperature

• Room Temperature (~20–25 °C): Balanced extraction, common method.
• Cold Steeping (4–10 °C): Slower, cleaner flavor, reduced bitterness.
• Warm Steeping (30–35 °C): Faster extraction, but often muddier taste.

Other Factors

• Agitation: Stirring grounds during steeping improves uniform extraction.
• Filtration: Cloth, paper, or metal filters affect clarity and mouthfeel.
• Water Composition: Soft, balanced water highlights sweetness; high bicarbonates mute acidity.

Flavor Outcomes

• Short steep / coarse grind: Crisp, tea-like, refreshing.
• Long steep / finer grind: Heavy, chocolaty, but risks harshness.
• Cold storage steep: Clean and smooth, subtle brightness preserved.

Summary

Immersion cold brew is defined by grind, ratio, time, and temperature. Balancing these variables tailors the cup profile—from light and fruity to bold and chocolatey—making it adaptable to different coffee origins and customer preferences.

• Tags:
• Cold Brew
• Grind Size
• Extraction Yield
• Flavor Outcomes
• Coffee Water
• Brew Ratio
• Lighter Body
• Cup Profile
• Finer Grind
• Medium Coarse
• Heavier Body
• Ready Drink
• Room Temperature
• Coarse Grind
• Variables Grind
• Cleaner Flavor
• Balanced Extraction
• Brew Temperature
• Uniform Extraction
• Reduced Bitterness
• Body Higher
• Metal Filters
• Grind Ratio