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NCA Cold Brew Toolkit: FAQs

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New! NCA Workshop for Coffee Professionals:

The Business & Safety of Cold Brew | Nov. 6 | Sponsored by: Toddy, LLC

What is cold brew coffee?

“At its core, cold brew is a brewing method, not a serving method,” explains Mark Corey, Ph.D., NCA Director of Scientific & Government Affairs.

Dr. Corey led a team of specialized experts to develop the NCA Cold Brew Toolkit, now available to the entire coffee industry. (Read more background about the report and related food safety considerations.)

The Toolkit offers science-based technical guidance and recommended best practices – visit the NCA website for more details.

While working on the report, we received a lot of questions – from consumers and companies alike – about the beverage market’s hottest trend.

Here are some expert-approved answers to common questions about what “cold brew coffee” really means:

NCA Cold Brew Coffee FAQs

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How to Make Cold Brew Coffee at Home

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By Kyra Auffermann, NCA

 

There are a lot of reasons to love cold brew. Unlike iced coffee, you can control the concentration so that you don’t end up with a diluted drink.

And since the grounds aren’t subjected to heat, cold brew has a different chemical profile than coffee made with hot water. This results in lower levels of acidity, which means a smoother cup that’s more mellow on the stomach.

Cold brew is popping up everywhere from local cafes to national chains, but it’s also easy (and cheap) to make at home. Just follow these simple steps, adapted from the food blog Food 52:

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