Cold brew is typically left to sit out at room temperature for hours - or even days – within the temperature range in which bacteria grows. As a result, equipment must not only be cleaned, but also sanitized to ensure that bacteria does not grow. It is for this reason that it is critical that everything that comes in contact with your cold brew is not only cleaned, but also sanitized prior to each use.
What should be cleaned and sanitized?
- Brewing vessels and all internal components that will come in contact with the cold brew
- Kegs
- Draft systems - including draft lines and faucets
- Nitrogen infusion systems
By properly cleaning and sanitizing all equipment prior to each use, you set yourself up for better consistency between batches by removing all coffee oils that may remain in the equipment and you set yourself up for safe batches by killing and removing possible bacteria and contaminants.