Sedimentation in recent products based on cold brew coffee (CBC) are a source of consumer rejection. It is formed of carbohydrates, protein and various other complexes. This study aims to characterize sediment formation in cold-brew coffee, retorted and stored in glass bottles over a period of 60 days. Supernatant, Sediment, Filter Cake and Filtered coffee samples were analyzed by microscopy and particle size evaluation. Two discrete particle profiles were detected; nanoparticles and amorphous particles, each covered in protein. Particle size changed in the sediment over time while supernatant particle sizes remained constant. SEM and EDS analysis demonstrated an abundance of potassium. X-ray diffraction analysis revealed the presence of a third particle, semicrystalline structure, resulting from an interaction of potassium and chlorogenic acid-caffeine complexes, producing what is herein termed potassium-based chlorogenate. HPLC revealed that 3CQA appears to be more abundant than 5CQA and that CGAs also play a role in crystal formation in solution.