Science: Fruit juice or creamy almonds? Your guide to controlling cold brew flavors

When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor…

Then it hit me: cold brew isn’t just a slower hot brew—it’s a completely different game with its own rules!

In this episode, I speak with leading coffee researchers who break down the microscopic dance between water and coffee that explains why cold brew plays by its own playbook.

And I bring you in on the brewing secret that can turn your brews from fruit juice to nutty creaminess.

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Go deeper into the science of cold brew

Do a Certificate of Advanced Studies with the Coffee Excellence Centre

Read Jiaxin (Jessie) Liang’s equilibrium extraction SCA 25 article and her published article

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Season 3 is made possible by these leading coffee organizations:

The Coffee Quest | BWT | TODDY | Algrano | Probat

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