6 replies to this topic

[Hank Major]

Does anybody know what the kill step is for commercial Cold Brew Coffee? It seems to me that there isn't one, and relying on continuous refrigeration is not going to help with Listeria.

[SQFconsultant]

No kill step.

[Hank Major]

Even the ones that have cream/milk?

[SQFconsultant]

Well hank, you did not say there was dairy as well.

[Hank Major]

Sorry, but I am astonished that there is no kill step. Here you have a product that from the best of my knowledge is made by taking coffee beans, grinding them, soaking them in water for something like 24 hours, then perhaps adding sugar and milk. It seems like it would be ideal growth conditions for all sorts of bacteria. If the refrigeration is not absolutely maintained throughout, including on trucks and in stores, they will reproduce. But Listeria multiplies at refrigeration temperatures.

 

I suspect that the roasting of the beans is acting as a kill step of sorts, but the longer the time between the roast and the brewing, the less effective it becomes.

[bakeryscience]

Not my industry so I'm not sure, but maybe it's high pressure pasteurized similar to a cold pressed juice?

[SQFconsultant]

Hi Hank. The kill step for one of our cold bree clients in LATAM is HPP.