This commercial preparation protocol utilizes a direct wine-maceration cold extraction method, pairing the bright fruit acidity of a washed Kenyan SL28/SL34 coffee with the deep berry notes and tannins of a fruit-forward Cabernet Sauvignon or Syrah.

Batch Specifications & Target Yield

  • Target Output Yield: 10 Liters finished beverage
  • Target ABV: ~2.2% – 2.5% (Low-ABV ready-to-drink format)
  • Final pH Range: 4.2 – 4.4
  • Brix Target: 6.5° – 7.2° Brix
  • Brew Ratio: 1:8 overall solvent ratio (Coffee to Total Liquid)

Ingredient & Equipment Formulation

Ingredients

  • Specialty Coffee: 1,250 g medium-coarse ground coffee (Washed Kenyan SL28/SL34, Screen 17/18). Grind size: 900–1000 microns.
  • Filter Water: 8.0 Liters filtered water (TDS: 120–150 ppm, pH: 7.0).
  • Red Wine: 2.0 Liters full-bodied, fruit-forward red wine (Cabernet Sauvignon or Syrah, 13.5% ABV).
  • Natural Clarifying Agent (Optional): 5 g food-grade bentonite clay or fine paper filter media.

Commercial Equipment

  • 15–20L Stainless steel immersion cold brew tank with bottom drain valve
  • 50-micron mesh brew bag
  • Polypropylene food-grade secondary filter housing (5-micron absolute pleated paper filter)
  • Refractometer (Brix/TDS) and calibrated pH meter
  • Sanitized keg system (Corny or Sankey) with Nitrogen gas setup (N_2)

Step-by-Step Preparation Protocol

  1. Sanitization & Ingredient Conditioning
    Prerequisite hygiene control
    Clean and sanitize all brew vessels, transfer hoses, and mesh bags using a food-grade peracetic acid solution. Chill the filtered water to 4°C and the red wine to 10°C prior to mixing to prevent rapid volatilization of light aromatic compounds.
  2. Grind & Solvent Preparation
    Target particle size: 900-1000 μm
    Grind 1,250 g of coffee on a coarse setting to minimize fine extraction and prevent cloudy sedimentation. In the primary stainless vessel, combine 8.0 L of cold water and 2.0 L of chilled red wine. Stir gently to integrate into a uniform 10 L brewing liquid.
  3. Immersion & Cold Extraction
    Steep time: 16-18 hours at 4°C
    Load the ground coffee into the 50-micron mesh bag and slowly submerge it in the water-wine mixture, ensuring all grounds are fully saturated. Seal the vessel airtight to prevent oxygen exposure. Transfer to cold storage at 4°C for 16 to 18 hours.
  4. Primary Coarse Separation
    Gravity drain without pressing grounds
    After extraction, elevate the mesh bag and allow it to gravity-drain completely into the vessel for 15–20 minutes. Do not squeeze or press the grounds, as this forces insoluble solids, diterpenes, and harsh tannins into the liquid.
  5. Secondary Fine Filtration & Quality Check
    5-micron clarification pass
    Pass the cold brew through a secondary 5-micron inline pleated filter to strip residual sediment and prevent turbidity caused by wine tannin interactions. Measure the final beverage parameters: verify pH sits between 4.2–4.4 and TDS reads ~1.8%–2.1%.
  6. Kegging & Nitrogen Conditioning
    Storage at 2°C to 4°C
    Transfer the clarified liquid into a sanitized stainless steel keg. Flush the headspace with pure Nitrogen (N_2) to eliminate oxygen. Pressurize with N_2 at 30–35 PSI at 2°C for 48 hours to achieve a cascading, creamy mouthfeel, or serve directly chilled on draft.

Sensory Profile & Shelf Life

  • Aroma: Dried black currant, dark roasted cocoa, subtle oak, and ripe plum.
  • Palate: Velvet mouthfeel with bright tartaric acidity balanced by dark chocolate bitterness and a sweet, vinous finish.
  • Shelf Life: 360 days maintained under cold chain storage (2^\circ\text{C} – 4^\circ\text{C}) under continuous Nitrogen purge.