Cold brew coffee

Cold brew coffee is coffee made by steeping coffee grounds in cold or room-temperature water for an extended period, typically 12 to 24 hours. This slow extraction process results in a coffee concentrate that is less acidic and smoother in flavour than conventionally brewed hot coffee. It is then usually diluted with water, milk, or ice before serving.

Manufacturers add cold brew coffee to beverages to provide a distinct coffee flavour and aroma. It is commonly found in ready-to-drink coffee beverages, iced coffees, and coffee-flavoured desserts. Its smooth, less bitter profile makes it a popular choice for consumers seeking a milder coffee taste.

Cold brew coffee is not a food additive and does not have an E-number. Its primary active compound is caffeine, a stimulant. Excessive caffeine intake can lead to side effects like anxiety, insomnia, and heart palpitations, as noted by the NHS. The World Health Organization's International Agency for Research on Cancer (IARC) has classified coffee itself as 'not classifiable as to its carcinogenicity to humans'. Evidence on the long-term health effects of coffee consumption is mixed, with some studies suggesting potential benefits and others highlighting risks, particularly with high intake.