Cold Brew Coffee: Profile and Preservation.

This review paper covers the cold brew method applied to coffee; it highlights the drink´s attributes and its preservation. The cold brew coffee (CBC) has been gaining more and more connoisseurs across the world. The drink is prepared at low temperatures (4 to 23°C) for up to 24 h, exhibiting a unique sensory profile. Raw CBC should be consumed immediately after preparation or within a maximum of 5 days if kept refrigerated. Notwithstanding, a shelf stable drink is available on the market. This review elucidates the physicochemical, microbiological and sensory attributes of CBC, showing how the chemical composition of the beans, roasting conditions, water temperature and preparation method can influence the extraction of compounds that affect the sensory profile of the drink. A number of studies cited demonstrated the effectiveness of processing and packaging technologies in the physicochemical, microbiological and sensory stabilization of CBC. [ABSTRACT FROM AUTHOR]