Lecture Description
Cold brew coffee has rapidly gained popularity, presenting new opportunities for roasters and coffee enterprises. However, producing it consistently and at scale introduces unique challenges uncommon to traditional specialty coffee practices. This presentation offers an in-depth exploration of these challenges and innovative solutions for cold brew production. Attendees will gain insights into key parameters such as Total Dissolved Solids (TDS), caffeine, and chlorogenic acid (CGA) concentrations. We will share findings on how nitrogen injection—both in gaseous and liquid states—impacts these critical variables. Additionally, the presentation will cover systematic approaches for long-term monitoring, including microbiological analysis to mitigate biological spoilage risks. By sharing our journey and strategies for improving quality control in cold brew production, we aim to empower coffee professionals to embrace this growing market segment confidently. This session will highlight the importance of scientific precision in driving consistency, quality, and innovation in cold brew preparation.
Learning Objective:
Understand innovative measurement techniques for analyzing coffee and beverages, with a focus on cold brew quality control.
Learn the critical role of monitoring extraction parameters—such as TDS, caffeine, and chlorogenic acid concentrations—in achieving consistent cold brew production.
Explore a real-world case study on nitrogen injection and its impact on cold brew extraction levels and quality, including practical challenges and solutions.
Date: Saturday, June 28, 2025
Time: 3:15 - 4:15 PM
Location: Lecture Room V
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Francisco Velazquez (he/him)
Scientific Coordination,Camel Step Co.
Dr. Francisco Velazquez is an experienced biophysical chemist with deep knowledge of the molecular processes in biological systems such as coffee. Within the work at Camel Step Co., we are combining different analytical techniques with standard “coffee lab” quality analysis protocols to leverage a more holistic approach towards coffee science during roasting, at the brew bar and beyond.