現今流行的"長時間冷萃. 冰滴咖啡"，會不會有細菌增生風險，進而對人體產生危害?

2017年9月，加拿大重量級研究機構 - BC Centre for Disease Control (簡稱BCCDC - BC省疾病控制中心；UBC大學附屬獨立研究機構，其報告主要供該省及加拿大政府政策及全球參考)，發表一篇名為"Nitro cold brew coffee food safety risks - 氮氣冷萃咖啡的食安風險"。

直接翻譯結論重點:

1. 冷萃咖啡不是以熱水沖泡，故過程沒有類似熱水殺菌功能

2. 冷萃期間數小時至數日，這個過程提供細菌增生環境；尤其是暴露在室溫環境下時

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對溫帶國家的北美都是如此，對亞熱帶台灣的長時間冷萃. 冰滴咖啡，您信心有多少?

... 道地的冰咖啡，真的需要用時間換嗎?

報告結論原文: "Cold-brew coffee has more risk than hot-brew coffee due to several process factors. (1) The cold-brew coffee is not heat pasteurized (is not made with hot-water), so any microbes encountered following the roasting step are not controlled. One possibility could be inadvertent contamination within a processing facility between roasted and un-roasted beans. (2) Brewing time is extended from a few minutes (in a hot-brew) to several hours or days in a cold-brew. During this time coffee present in the storage containers or dispensed through lines can encounter microbes, or, under non-refrigerated conditions, allow for outgrowth of sporulating bacteria if the right conditions are present (such as room temperature storage). (3) Cold-brew coffee that is not intended for immediate service, as hot-brew is intended, is also more vulnerable to microbe cross-contamination, and microbe out-growth, particularly if refrigerated storage conditions are required as a control for this product. "

報告連結: https://goo.gl/dSdLDt

(Report Source: BCCDC)