Pasteurization of cold press coffee + almond milk

Hey all,

does anyone know anything about pasteurizing homemade cold pressed coffee and homemade date + almond milk? Planning to do so to extend its shelf life. What are the required time & temperatures to do so? What equipment is needed? Are there any regulations or standards for this process? 

Thanks. 

Hi Clover,

Regulation will depend where you are. Typically pasteurization is 71.7 Centigrade for a minimum of 15 seconds.  A less conventional, but US FDA-legal, alternative (typically for home pasteurization) is to heat milk at 63 °C (145 °F) for 30 minutes.

Kind regards,

Tony

Hi Clover,

 

Regulation will depend where you are. Typically pasteurization is 71.7 Centigrade for a minimum of 15 seconds.  A less conventional, but US FDA-legal, alternative (typically for home pasteurization) is to heat milk at 63 °C (145 °F) for 30 minutes.

 

Kind regards,

 

Tony

Hi Tony, 

thanks for the reply. But I am actually more interested in understanding coffee reactions. How do cold brew coffee manufacturers manage to extend their cold brews' shelf life for up to a month whilst normal home-made cold brews made in cafes can only last up to 2 weeks? I'm wondering if there's any technology behind here that I'm missing out....

Hi All

Does anyone know how to pasteurise/sterile the Cold Brew Coffee in CAN/PET bottle to make it shelf stable 6-9 month?   

I, too, am interested in cold brew coffee standards or requirements.   It is an interesting question to contemplate how one would stave off microbial growth during the cold brew process?  How long would be too long to let the product soak?  There does not seem to be much work to reference out there for this rather new process, alhough, I imagine it is somewhat like cold brew tea.

Have you considered HPP?