Extraction technology and influencing factors of cold brew coffee

Abstract

Coffee especially cold brew coffee is widely popular around the world, so people have conducted deep research on how to make a cup of coffee. This paper studies the types of coffee beans, the chemical composition of coffee beans, the roasting degree of coffee beans and the extraction technology. Among them, there are a lot of biochemistry reactions such as Maillard and Caramel reaction. Moreover the extraction technology focuses on the cold extraction technology, which is compared with the hot extraction technology in the content of flavor substances. In addition, the flavoring substances are matched with their aroma to compare the flavor differences between hot brew and cold brew coffee. Finally, the adjustable influencing factors in the cold extraction technology were studied and summarized to provide theoretical reference and practical guidance for the flavor improvement and industrial production of cold brew coffee. Furthermore, there will emerge other problems of coffee producing which will be issues to solve in the future.