Micro-Lab Cold Brew Program: dosing charts, filtration options, and retail packaging

Program overview for a micro-lab cold brew

This guide is focused on a compact cold brew line that supports café service and a limited retail run. Goal: repeatable yields, predictable shelf life, and label-ready bottles. Scope covers batch sizing, filtration choices, bottling, and quality checkpoints you can use the next shift.

Dosing charts and expected yields

Use weight-based recipes for accuracy. Below are two common target strengths: ready-to-drink at a 1:8 coffee to water ratio and a concentrate at 1:4. Recovery after steeping and filtration varies with grind and filter. Use 90 percent recovery as a planning baseline.

Quick dosing table (grams coffee to liters water)

Batch size (liters)	RTD 1:8 (g coffee)	Concentrate 1:4 (g coffee)	Estimated filtered yield (liters, 90% recovery)
5 L	625 g	1,250 g	4.5 L
10 L	1,250 g	2,500 g	9.0 L
20 L	2,500 g	5,000 g	18.0 L

Example calculation: to produce 9 L filtered RTD at 1:8, start a 10 L brew using 1,250 g coffee and expect about 9 L after filtration. Track yield on a batch log to tune recovery percent for your grind and filter type.

Practical grind and contact times

Use a medium-coarse grind for full immersion cold brew. Typical contact is 16 to 20 hours at 2 to 5 degrees Celsius. Shorter time gives a brighter cup, longer yields fuller extraction. Keep steep temperatures stable to avoid overextraction.

Filtration options and shelf life impacts

Filtration both clarifies the product and affects microbial load and shelf life. Choose based on desired clarity, shelf life, and equipment budget.

• Plate and frame or press filters with 10 to 5 micron pads for basic clarification; yields 5 to 7 day refrigerated life.
• Sterile 0.45 to 0.22 micron inline membrane filters to reduce microbes and extend refrigerated life to 14 to 21 days when combined with cold handling.
• Cold microfiltration plus UV treatment for added reduction of spoilage organisms; can reliably get 21 to 30 day refrigerated shelf life with strict SOPs.
• Hot fill or flash pasteurization for non-refrigerated retail; requires recipe adjustments and thermal-resistant bottles.
• Simple sediment settling followed by coarse filtration for immediate service cups where shelf life is 48 to 72 hours.

Operational note: membrane filters require regular integrity testing and a documented change schedule. Track filter hours and include filter lot numbers on your QC log.

Bottling, packaging, and retail presentation

Decide packaging by retail price point and volume. Glass looks premium for small runs but adds weight and breakage risk. PET is cost-effective and shatter-proof. Standard sizes for cafés are 250 ml and 500 ml; consider one SKU per size to simplify inventory.

Packaging checklist

• Bottle type and closure with oxygen transfer rate specs
• Net contents and legible pack date plus use-by date
• Ingredient list, allergen statement, and storage instruction
• Lot code and batch number for recalls and traceability
• Barcode or SKU and clear branding panels

Label layout tip: front panel shows brand, product name, and net volume. Back panel contains pack date, use-by date, ingredient list, storage instructions, and lot code. Print at a size that remains legible on the chosen bottle curvature.

Quality control workflow

Implement simple SOPs that the line crew can follow without ambiguity. Key checks for each batch:

1. Weigh coffee and water and sign the batch sheet at start. 2. Record steep start/end times and storage temperature. 3. Measure post-filter Brix or TDS as a target control. 4. Hold a 100 ml retention sample refrigerated with label and timestamp for 14 days. 5. Note filter lot and bottle lot numbers on the batch sheet.

Label template example

Suggested back-panel copy block for a 500 ml bottle:

Product: Cold Brew Coffee 500 ml
Ingredients: Cold brewed coffee (water, coffee)
Pack date: 2026-10-24 Batch: MCL-20261024-02
Use-by: 2026-11-07 (refrigerate at 4 C or below)
Allergen statement: Produced in a facility that also processes milk and nuts

Workflow example: 20 liter batch for weekly retail

Scenario: Your café wants two weekly bottling runs of 20 L to supply counter service and 50 retail bottles of 500 ml.

Steps:

1. Prepare a 20 L concentrate at 1:4 using 5,000 g coffee and 20 L water, steep 18 hours at 4 C.
2. Filter concentrate through 5 micron then a 0.45 micron membrane for clarity and microbial reduction.
3. Dilute concentrate for RTD if selling ready-to-drink; fill 500 ml bottles on a sanitized filling station, cap, label, and chill.
4. Keep a 100 ml retention sample for each batch and record TDS at fill time.

Estimate yields: from a 20 L concentrate batch you will get approximately 18 L filtered concentrate. Depending on dilution plan, this covers 36 L RTD at 1:2 dilution, or 72 bottles of 500 ml if selling as concentrate diluted later by staff or the customer.

Operational tips and cost controls

Use a dedicated micro-lab checklist to reduce cross-contamination with café grinding and espresso routines. Buy filter elements in bulk and map cost per bottle to set retail pricing. Track losses from spillage and absorption to refine your costing model per bottle.

If you would like a printable batch sheet, a bottle label template, or a supplier list for small membrane filters, contact your equipment vendor or local distributor. Implementing these controls will reduce waste and give consistent cups and retail bottles customers can rely on.

Frequently Asked Questions

How long will unpasteurized cold brew last refrigerated after filtration?

With proper cold handling and a 0.45 micron membrane filter, expect 14 to 21 days refrigerated at 4 C. Without fine filtration shelf life is typically 5 to 7 days.

Which filter should I choose for a 20 liter micro-lab line?

Start with a two-stage approach: a coarse 5 to 10 micron prefilter followed by a 0.45 micron membrane. This balances clarity, filter life, and extended refrigerated shelf life.

What information must appear on retail cold brew labels?

Include product name, net contents, ingredient list, pack date, use-by date, storage instructions, lot or batch code, and any required allergen statements.

Can I use concentrate to increase bottle yield?

Yes. Producing a 1:4 concentrate and diluting before sale or at consumer use lets you ship more RTD volume from one brew. Track dilution ratios and label bottles correctly to avoid mislabeling.