SCA Barista Fundamental Practice Test 2025 – Complete Exam Prep

A cold brew concentrate is indeed characterized by a stronger coffee extract that results from using a higher coffee-to-water ratio during the brewing process. This method involves steeping coarse coffee grounds in cold or room temperature water for an extended period, generally 12 to 24 hours. The length of steeping and the high concentration of coffee compared to water is what produces the concentrated flavor profile.

In this context, using a higher coffee-to-water ratio is essential in achieving a strong extraction without the acidity or bitterness often associated with traditional brewing methods. This concentrate can be diluted with water, milk, or another beverage before consumption to create a customized final drink strength.

The other options highlight methods or types of coffee that do not align with the specifics of cold brew concentrate. For instance, brewing with boiling water is characteristic of traditional hot brewing methods, not cold brew. Espresso drinks have a different preparation and serving approach, and a coffee beverage served cold with ice may refer to various drinks but does not define a concentrate specifically. Thus, focusing on the definition and preparation method reinforces the correctness of the answer regarding cold brew concentrate.