The Coffee Science Foundation (CSF) has announced a milestone study from the Cold Brew Extraction research project, the publication entitled, ‘Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew’ published in the journal, Food. The research related to this publication was led by Dr. Mackenzie Batali at the University of California, Davis.
