Cold brew coffee

Cold brew coffee is made by steeping ground coffee in cool or room-temperature water for an extended period, then separating the grounds from the liquid.

Coffee extraction: The transfer of soluble compounds from roasted coffee grounds into water. Cold water extracts coffee compounds more slowly than hot water, making steeping time central.
Cold brew concentrate: A strong cold-brew coffee intended to be diluted before serving. A high coffee-to-water ratio produces a base that can be diluted with water or milk.
Iced coffee: Coffee brewed with hot water and served chilled, often over ice. Its hot-water brewing distinguishes it from coffee extracted entirely in cool water.
Coffee flavor: The combined taste and aroma produced by coffee’s soluble compounds and volatile molecules. Cold brew’s extraction conditions shape which flavors are prominent in the finished drink.
Coffee: A brewed beverage made from roasted seeds of plants in the genus Coffea. Cold brew applies a particular water temperature and steeping method to coffee.
Diffusion: The net movement of particles from regions of higher concentration to regions of lower concentration. Dissolved coffee compounds move from grounds into surrounding water during the long steep.
Nitro cold brew: Cold brew coffee infused with nitrogen gas and dispensed under pressure. Nitrogen gives a chilled cold brew a cascading pour and a creamy texture.
Japanese iced coffee: Hot coffee brewed directly onto ice to chill and dilute it immediately. It produces chilled coffee quickly while preserving a different extraction profile from cold brew.
Coffee acidity: The acids in coffee that contribute to its chemical composition and perceived tartness. Cold brew is often perceived as less sharp, though its measured acidity varies with method.
Arabica coffee: Coffee produced from Coffea arabica, a species cultivated widely for its beans. Arabica beans are commonly used for cold brew and contribute their own flavor characteristics.

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