Cold vs. Iced: Using Sensory Analysis to Test the Claim that Cold Brew is Sweeter and Less Acidic | 25, Issue 19

Lead author Dr. MACKENZIE BATALI shares the results of a controlled and systematic study exploring the impact of the cold brew process on the sensory profile of the beverage it produces, recently published in MDPI’s open access journal, Foods.

The Color in Your Cup: Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee | 25, Issue 17

Lead author SARA YEAGER shares the findings of a recently published paper, “Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee,” published in the Journal of Food Science, exploring how coffee beverage color varies with origin, roast level, and brew temperature.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Cold Brew, Research

How Strong is the Coffee You’re Cupping? New Model Captures the Equilibrium Extraction Nature of Full Immersion Brewing | 25, Issue 17

Lead Author JIEXIN LIANG shares findings of a recent paper, “An Equilibrium Desorption Model for Strength and Extraction Yield of Full Immersion Brewed Coffee,” published in Scientific Reports, that outlines a predictive model for the equilibrium strength and extraction of “full immersion brewed coffee” (cupping) between 80°C and 99°C (176°F and 210°F) and suggests we’re more easily able to control our total dissolved solids (TDS) via brew ratio instead of our extraction yield (E).

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