New Research on the Chemical Composition of Cold Brew

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From antioxidants to acidity, how is cold brew different from hot coffee?


Cold brew is the hottest trend in coffee: The domestic cold brew coffee market grew 580% from 2011 to 2016, according to research from Mintel.

Now, new research from Philadelphia University + Thomas Jefferson University found chemical differences between hot and cold brew coffee, which may have potential health impacts.

In particular, the researchers found that hot-brewed coffee has higher levels of antioxidants, which are believed to be responsible for some of the potential health benefits of coffee.

The study, published Oct. 30 in Scientific Reports, also found that the pH levels of both hot and cold coffee were similar, ranging from 4.85 to 5.13 for all coffee samples tested.

While this is interesting preliminary research into one measure of GI health, experts say other factors should also be considered and more data is needed.

Read the full release

Learn more: The NCA Cold Brew Toolkit 

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