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. --------------- Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Explore TODDY’s cold brewing kits 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 Discover all of UC Davis' cold brew research through the Coffee Science Foundation Learn how to do a cold brew cupping with Toddy Follow Filter Stories on Instagram for my infographics Season 3 is made possible by these leading coffee organizations: The Coffee Quest | BWT | TODDY | Algrano | Probat Check out Standart , the award-winning coffee magazine. Get a free magazine and a free bag of coffee by clicking here . How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. Pull a shot on the gorgeous Slayer Steam Single . What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here .

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Fruit juice or creamy almonds? Your guide to controlling cold brew flavors is an episode from Filter Stories - Coffee Documentaries by James Harper.

This episode is 46:39 long.

This episode was published on Feb 16, 2025.

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