Ensuring Food Safety in Cold Brew
Cold Brew gains popularity thanks to its fresh and light flavor, which is particularly suitable for hot and stifling days or when one’s heart suddenly feels heavy. However, don’t quickly immerse yourself in those pure aromatic layers and forget about the food safety issues in the Cold Brew method.
WHAT ARE FOOD SAFETY ISSUES IN THE COLD BREW METHOD?
Krzysztof Barabosz, co-founder of Hard Beans and owner of Hardtank, has pointed out the challenges in ensuring safety when brewing Cold Brew. To achieve a delicious cup of Cold Brew, coffee grounds need to be extracted in water for a steeping process. The low temperature (room temperature or lower) significantly increases the contact time between coffee grounds and water compared to other methods using hot water. While it can result in a less acidic and sweeter end product, it also poses food safety issues. This environment can encourage the growth of microorganisms, including bacteria, yeast, and molds.
Cold brew coffee typically has a pH ranging from 4.85 to 5.1. Although this pH range is not conducive to the growth of many harmful bacteria, the way acidity affects microorganisms varies. Acid-tolerant species can still survive and even increase in mildly acidic conditions, including some potentially harmful pathogens.
If coffee shops do not implement safety measures, it can pose risks to consumers. Researchers at the University of Georgia conducted an experiment indicating that the lack of acidity in the Cold Brew brewing process could lead to serious issues if not properly handled.
In this study, scientists at the university's Food Safety Center inoculated various bacterial species into Cold Brew coffee:
- Escherichia coli (E. coli) – capable of causing severe illness (such as fever) and may require medical treatment
- Salmonella – can lead to diarrhea, fever, and stomach pain
- Bacillus cereus – can also cause diarrhea and vomiting
- Listeria monocytogenes – can lead to fever and flu-like symptoms
Researchers found that these pathogens could survive in coffee for 9 to 12 days. This means that if bacteria are present during Cold Brew preparation, the risk of their survival and growth is relatively high, potentially posing an infection risk to consumers.
What Should Coffee Shops Do to Ensure Food Safety When Brewing Cold Brew?
The research indicates that these bacteria will not naturally develop in a Cold Brew coffee; instead, they are "potentially introduced" from the coffee beans, the brewing equipment, or the surrounding environment. Therefore, coffee shops need to have effective control measures for these factors. common pitfalls to avoid include:
- Inadequate hygiene
Insufficient cleaning of equipment and surfaces can cause bacterial growth and bacterial growth.
- Steeping and storing for too long
Steeping or storing coffee for an extended period, especially in the "danger zone" (from 5°C to 60°C or 40°F to 140°F), creates a favorable environment for microorganisms.
- Poor personal hygiene
Improper handwashing or neglecting the use of protective clothing can lead to contamination between batches.
- Inadequate training and strict process control
If staff members are not adequately trained in food safety practices, they may inadvertently contribute to contamination.
Additionally, it is implementing these essential measures the following measures to ensure food safety and hygiene when brewing Cold Brew:
- implement rigorous sanitation practices for surfaces and equipment:
Regularly clean all equipment, containers, and surfaces, such as buckets, storage containers, and countertops. Daily hygiene not only minimizes the risk of microbial contamination but also helps prevent contamination between batches between batches.
- Regularly ensure water quality meets safety standards:
The water used during the coffee steeping process must meet standards for quality and safety. Any contamination can introduce harmful microorganisms, so regular testing and monitoring of the water source are essential to protect against potential risks.
- Handle and store coffee beans properly:
Follow proper procedures for handling and storing coffee beans to prevent contamination.
- Control temperature effectively:
According to the U.S. Food and Drug Administration's regulations for low-acid foods, if the steeping process extends beyond two hours, the coffee must be stored at a cold temperature, particularly below 5°C (41°F), to inhibit the growth of potentially dangerous bacteria and pathogens.
XLIII Coffee has provided readers with insights into the risks of compromising food safety when brewing Cold Brew and offered solutions. To ensure a flavorful yet health-friendly cup of coffee, coffee shops and manufacturers must prioritize meticulous brewing processes. Any negligence can create conditions conducive to bacterial growth.
Related articles:
- Dark roast profiles can lose the original characteristics of the coffee
- The importance of degassing coffee after roasting
- Medium-sized farms – Important supply points in specialty coffee
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