Cold Brew Coffee Extract, A Cradle to Grave Approach

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Abstract The research question related to this study was to produce various products from grounded-coffee beans such as cold-brew coffee extracts, firelighters, and soil fertilizer. The extraction of cold brew coffee (CBC) was investigated by brewing one particular sample of Rwanda coffee (medium roasted) using a cold and hot method, so that we could compare two brewing methodologies. The main parameter investigated was temperature. According to literature, particle size plays no significant role in the CBC extraction process. This work suggests that CBC can be extracted between 15 – 20 oC over 10 to 12 hours instead of 24 hours as outlined in typical cold brew extraction processes. The CBC can then be served with various flavors or diluted neatly in ice water or hot served if preferred or with milk. The spent GCB could be utilized in products such as firelighters or log firelighters for a log fire. This application has shown promising results and has longer burning times for the ignition of log fires and emits a pleasant soft coffee aroma.

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