When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor…   Then it hit me: cold brew isn’t just a slower hot brew—it’s a completely different game with its own rules!   In this episode, I speak with leading coffee researchers who break down the microscopic dance between water and coffee that explains why cold brew plays by its own playbook.   And I bring you in on the brewing secret that can turn your brews from fruit juice to nutty creaminess.    ---------------   Please spread the word about The Science of Coffee!Leave a 5 star rating on SpotifyFollow me on Instagram and tag me in an Instagram storyWrite a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletterExplore TODDY’s cold brewing kits     Go deeper into the science of cold brew   Do a Certificate of Advanced Studies with the Coffee Excellence Centre Read Jiaxin (Jessie) Liang’s equilibrium extraction SCA 25 article and her published article Discover all of UC Davis' cold brew research through the Coffee Science Foundation Learn how to do a cold brew cupping with Toddy Follow Filter Stories on Instagram for my infographics       Season 3 is made possible by these leading coffee organizations:   The Coffee Quest | BWT | TODDY | Algrano | Probat