Hey Fernando, thanks for the love. Yeah the cold brew extraction curve can be thaught of as an extremely drawn out version for an immersion method curve. That is to say most of the extraction, over 50%, will happen relatively quickly. Then it is just a slow increase that will hit its limit around 20% +- . This typically takes 24 hrs if steeped at cold temperatures, and shorter times as you increase the temperature of the environment it is being steeped. This initial extraction, what happens in the first 10 minutes, is extremely important especially if you are looking to scale up to large batches. As a frame of reference, you can cold brew in a small jar with 10g : 125g and achieve a finished ready to drink cold brew in as little as 30 minutes with a course grind. But as you scale up batch size and/or ratio, this extraction takes longer because an even saturation and initial extraction gets harder to achieve. The coffee in the center of the mass takes a lot more effort to get its solubles into the solution that surrounds it. We have found that by paying attention to the first ten minutes of the brew and settings benchmark for that will help make a consistent outcome.
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