Our Cold Brew Extraction Method
State-of-the-Art Process for Superior Flavor Extraction
At Massa, we've developed a proprietary cold extraction process that ensures optimal flavor extraction while maintaining operational efficiency for commercial applications. Our method is designed to extract the full flavor profile of coffee beans with reduced acidity and enhanced smoothness.
Using precisely controlled water temperature, contact time, and filtration, our process delivers consistently excellent results across varying scales of production – from small craft operations to large commercial facilities.
Cold Brew Coffee Production Process
Follow our professional step-by-step cold brew extraction process
Bean Selection & Preparation
Select high-quality coffee beans with the desired flavor profile. Coarse grinding is essential for cold brew to facilitate proper extraction while preventing over-extraction and sediment issues.
- Grind size: Extra coarse (sea salt consistency)
- Bean-to-water ratio: 1:4 to 1:8 by weight
- Recommended bean varieties: Medium to dark roast
Initial Water Preparation
Prepare filtered water at the optimal temperature. Unlike hot brewing methods, cold brewing uses cool or room temperature water to extract coffee compounds slowly.
- Water temperature: 59-77°F (15-25°C)
- Water quality: Filtered, neutral pH (6.5-7.5)
- Total dissolved solids: 50-150 ppm
Immersion Process
Coffee grounds are completely immersed in water in specialized brewing vessels. The grounds and water mixture is gently agitated to ensure even saturation and then left to steep.
- Immersion time: 12-24 hours
- Vessel material: Food-grade stainless steel
- Environment: Temperature-controlled
Multi-Stage Filtration
After steeping, the coffee concentrate undergoes a proprietary multi-stage filtration process to remove all particulates while preserving the full flavor spectrum and aromatic compounds.
- Primary filtration: Stainless steel mesh (250-500 micron)
- Secondary filtration: Fabric filter (75-100 micron)
- Final filtration: Paper filter (10-15 micron)
Concentrate Storage
The filtered cold brew concentrate is transferred to airtight, refrigerated storage tanks where it can be stored for up to two weeks while maintaining optimal flavor quality.
- Storage temperature: 34-38°F (1-3°C)
- Container material: Food-grade stainless steel
- Oxygen exposure: Minimal (nitrogen-purged)
Dilution & Finishing
The concentrate is diluted to the desired strength using filtered water. For nitro cold brew, the diluted coffee is infused with nitrogen gas to create the characteristic creamy texture and cascading effect.
- Dilution ratio: 1:1 to 1:3 (concentrate to water)
- For nitro brewing: 0.5-1.0 volumes of N₂
- Serving temperature: 38-45°F (3-7°C)
Benefits of Our Cold Brew Process
Why Professional Cold Extraction Makes a Difference
67% Less Acidity
Our cold extraction process produces coffee with significantly reduced acidity compared to hot brewing methods, resulting in a smoother taste and improved digestibility.
Extended Shelf Life
The controlled extraction environment and multi-stage filtration creates a concentrate that maintains peak flavor for up to 14 days under proper refrigeration.
Enhanced Flavor Extraction
The slow, cold extraction process pulls out complex flavor compounds while leaving behind bitter elements, creating a naturally sweet and rich profile.
Consistent Quality
Our precision-controlled equipment ensures batch-to-batch consistency, eliminating the variability common in smaller-scale cold brew operations.
Ready to Elevate Your Cold Brew Production?
Discover how our professional cold brew equipment and processes can help your business produce exceptional coffee at scale.