An investigation of the shelf life of cold brew coffee and the influence of extraction temperature using chemical, microbial, and sensory analysis

Abstract

The shelf‐life of cold and hot water extraction coffees based on sensory and chemical profiles and microbial growth was examined, which also allowed the study of the influence of extraction temperature on the chemical and sensorial profiles of coffee. The shelf life of refrigerated cold‐ and hot‐brewed coffee was limited not by microbial stability but rather by deterioration in sensory attributes. Further work is recommended to elucidate the mechanisms of coffee staling in a refrigerated environment, with particular interest in the degradation products of chlorogenic acid, as a significant decline in chlorogenic acid concentration was found over the storage period. Cold‐extracted coffees were found to be chemically and sensorially different beverages from coffees extracted at high temperatures. Additionally, the cold‐brewed coffees had greater sensory flavor stability over the storage time than the hot‐brewed treatment.Practical applicationThis study advances the industry's understanding of the shelf life of ready‐to‐drink bottled cold coffees and demonstrates that lower brewing temperatures lead to greater flavor stability over shelf life. The findings also provide brewing parameters that can help guide product developers in modulating the flavor of commercial cold coffees.