How does cold brewing differ from traditional brewing methods?

Cold brewing differs from traditional brewing methods primarily in the temperature and duration of the brewing process. In cold brewing, the key characteristic is the use of cold or room temperature water for extraction. This method typically involves steeping coarsely ground coffee in cold water for an extended period, often 12 to 24 hours. The longer extraction time allows for a different flavor profile, resulting in a smoother, less acidic coffee compared to traditional hot brewing methods that extract flavor much more rapidly using hot water.

This approach also emphasizes the importance of water temperature in the extraction process, as the chilly or ambient water temperature leads to the extraction of different compounds in the coffee beans than those extracted at higher temperatures. In contrast, traditional brewing methods, such as drip coffee or espresso, rely on hot water, which extracts flavors quickly within a matter of minutes.

The other responses related to the method—such as using only hot water, requiring a shorter brewing time, or being solely reliant on espresso machines—do not accurately capture the differences inherent to cold brewing. Thus, the choice that highlights the use of cold or room temperature water over an extended brewing period aptly defines cold brewing and sets it apart from traditional methods.