Why Cold Brew Coffee Tends to Be More Expensive: Brew Time, Quality of Beans, and Market Trends

When you order a cold brew coffee, you might notice that the price tag is a bit higher compared to regular iced coffee. This is not a coincidence; several factors contribute to the increased cost of cold brew coffee. In this article, we will explore these factors and provide some insight into why cold brew coffee can be more expensive.

Brewing Time

One of the primary reasons cold brew coffee is more expensive is the time it takes to brew. Cold brew is made by steeping coarsely ground coffee in cold water for an extended period, usually 12 to 24 hours. This longer brewing process requires more labor and time than the typical methods used for iced coffee. The extended brewing time allows for a more thorough extraction of flavors, resulting in a more concentrated and often richer taste. However, this process is resource-intensive and can increase the overall cost.

Coffee-to-Water Ratio

Cold brew often has a higher coffee-to-water ratio compared to regular iced coffee. This means more coffee beans are used, contributing to higher production costs. The increased use of high-quality beans is another factor that can drive up the price. Specialty coffee beans, which are often used to enhance flavor, are typically more expensive and contribute to the overall cost of cold brew coffee.

Equipment and Storage

The equipment required for cold brewing can be more expensive compared to the equipment needed for regular iced coffee. Additionally, the finished product may need special storage conditions to maintain its freshness and flavor. These factors add to the overall production costs and contribute to the higher price of cold brew coffee.

Market Demand

The growing popularity of cold brew coffee as a trendy beverage has also contributed to its higher price. Many businesses may price cold brew higher due to its perceived value and consumer willingness to pay more for it. As demand increases, suppliers and manufacturers may capitalize on this by increasing their prices.

Packaging and Serving

Another factor that can increase the cost of cold brew coffee is the way it is served. Cold brew is often served in larger portions or more elaborate packaging. This can be more expensive to produce and may also contribute to the overall price of a cup of cold brew coffee.

The Myths and Misconceptions Surrounding Cold Brew

While cold brew coffee is generally more expensive, it doesn’t have to be. There are many misconceptions and trends that have led to this inflated cost. For example, the advice on the internet often suggests using a coarse grind and steeping for 12 hours. This can lead to over-extraction, which is not a problem when brewing at fridge temperature. In fact, the process can be adjusted for a more balanced taste.

A brief history of cold brew: When it first appeared in North America, it was promoted by Toddy. Their initial recipe called for a coarse grind and 36 hours of steeping. This method was popular and resulted in a great-tasting coffee that was easy to dilute with water. However, the popularity of cold brew led to speedier fermentation methods. Some bloggers have since recommended shorter brewing times, which can contribute to over-extraction if not managed properly.

The grind size is another factor to consider. Coarse grinding is used to prevent clogging filters, but it also leads to less efficient extraction. By grinding finer and using a mesh filter, you can achieve better extraction without the need for prolonged brewing times. This method can be more efficient and cost-effective for small coffee shops.

However, large companies may use more advanced methods to mitigate the problems associated with cold brew, which can make it cheaper for them to produce.

A Personal Method for Making Faster Cold Brew

I have a method for making cold brew that is faster but a bit messy. While it may not be suitable for large-scale production, it can still be a practical method for small coffee shops. This method involves using a finer grind and a mesh filter to remove large particles, allowing the coffee to be left in the fridge to decant and transfer gradually over a day, removing the fines. This approach not only saves time but also increases efficiency and cost-effectiveness.