How to Cold Infusion

What You Need to Know

Cold infusion relies on the principle of diffusion, where the solvent, typically a liquid, extracts compounds from the solid ingredients at refrigerated temperatures, around 4°C/39°F, over a period of time that can range from a few hours to several days or even weeks. The process is influenced by factors such as surface area and solvent-to-solid ratio, which can affect the efficiency of the infusion. Contamination can also impact the quality of the infusion, leading to spoilage and off-flavors.

Key Parameters

Steps

1. 1.

   Japanese Mizu-yokan (Japan): Cold-infusing agar with matcha or red bean flavors

2. 2.

   Nordic Aquavit (Scandinavia): Subzero infusion of caraway and dill in neutral spirits

3. 3.

   Middle Eastern Qamar al-Din (Levant): Cold extraction of apricot pulp for Ramadan drinks

The Science

Primary Reaction

DIFFUSION

Common Mistakes