Cold infusion extracts flavour from herbs, spices, tea, coffee or other aromatics into a liquid without high heat, preserving a different balance of volatile compounds.
Professional Method
Combine clean ingredients with the chosen liquid in a sanitised container, cover, refrigerate for a defined period, then strain. Use conservative times with potent or bitter botanicals and taste during development.
Why It Works
Lower temperature slows extraction and can reduce cooked flavours or harsh compounds that emerge rapidly with heat. It also means extraction usually takes longer.
Applications and Control Points
Use for cold-brew beverages, infused dairy, syrups and delicate aromatic preparations. Keep perishable infusions refrigerated and follow safe storage practices.
Chef’s Note
Use the technique for a defined culinary purpose and judge the endpoint by texture, structure, aroma and temperature.
Always Cook with Heart. Always!