How To Make Cold Brew Coffee Shelf-stable

Tuesday, April 20, 2021


How To Make Cold Brew Coffee Shelf-stable

As time passes, the general population is becoming more aware of just how excellent a beverage coffee is. Besides the movement to employ more sustainable growing and roasting practices and invest in specialty beans, more creative ways to enjoy it are becoming mainstream all the time. One such product that currently exists in almost every retail store and coffee shop is bottled cold brews. What many coffee lovers don’t realize is that making cold brew shelf-stable is trickier than the average soft drink.

What Is Cold Brew Coffee?

Typically, coffee is an ephemeral drink. Coffee brewing experts often recommend making coffee in batches only as large as customers can quickly enjoy them. The reason behind this is the way oxygen affects coffee, turning it bitter as it cools. Cold brew reverses this logic by massively extending the brewing time from ten minutes or less to as long as ten hours.

The other important difference is the lack of heat; brewers add coffee grounds directly to a press and submerge them in the appropriate measure of water. The grounds soak, and the coffee flavor mixes into the water via simple osmosis. Coffee made this way has an especially deep and rich flavor that dark roast enthusiasts especially enjoy.

What Makes Coffee Go Off

The most important factor of how to make cold brew coffee shelf-stable is the same thing that impacts the shelf life of many other ready-to-drink products—the longer an item sits, whether at room temperature or in a cold case, the more likely it is to spoil. Items like pickled goods or preserves contain acids or pectin that kill the microbes naturally present on virtually every surface. Usually, bacteria isn’t problematic except when it’s had time to culture and grow. In a sealed container, this means good coffee spoils quickly.

How Businesses Are Adapting

Typically, a cold brew will last up to six weeks packed in scoured bottles with minimal air contact. Another way that businesses are adapting is to sell their good on tap at coffee bars. Refrigerated casks can easily push a fresh brew to the six-week mark. Finally, the best way to ensure bacteria doesn’t ruin a brew is to pasteurize it or add preservatives. Most coffee brewers find these two common methods can change the flavor, so instead, they churn small batches that will sell well before the sell-by date.

Busy coffee entrepreneurs can rest easy knowing that they’ll never have to worry about stocking up on containers with Packaging Options Direct. Our specialty is wholesale packages varying in shape, design, color, and material. We offer a wide selection of glass jars wholesale, helping coffee businesses around the world pack and ship their precious goods. Reach out to us today to find the perfect bottle for your cold brew products.

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