Cold brew coffee has become trendy in many parts of the world, but the science behind it is still a mystery to many. During the Co-vid19 lockdown, we co-hosted an online training with Coffee Consulate, and participants voted for cold brew coffee to be the topic of choice. Apart from the insightful lecture from Dr Steffen Schwarz and discussions that took place in the two-day online conference, the conversation had also sparked a new scientific literature project; spearheaded by Dr Lachenmeier. The paper is a summary of our collective knowledge and additional literature findings on various aspects of how cold brew coffee is prepared and stored and appreciated. After three months’ worth of effort, it is finally accepted on preprint and set for publish. It is a great honour to be part of this project, and we look forward to future collaborations with the scientific community that would advance our understanding of coffee.

Please click here for the link to the paper