Cold brewing coffee has gained much popularity. Cold brew coffee means that the coffee is made through a low temperature, long-contact process. It really gained momentum during the summer and sales have drastically increased 580 percent since 2011.
There has been very little research on cold brew coffees chemical attributes, including pH levels and antioxidants, or even health effects.
On the other hand, hot brew coffee has much research supporting its health benefits and antioxidant levels. Coffee has been found to aid in diabetes, depression, and in liver problems.
Co-author of the most recent study on cold brew coffee, Dr. Megan Fuller, explained, “Coffee has a lot of antioxidants, and if you drink it in moderation, research shows it can be pretty good for you.”
Dr. Fuller and her team analyzed the acidity and antioxidant activity in cold brew coffee using different light roast coffees from Brazil, Mexico, Ethiopia, Colombia, and Myanmar.
The chemistry of cold brew was then compared to that of hot brew, and it was found that hot brew had more titratable acids, which are responsible for hot brew coffees higher antioxidant levels. As for pH levels, those were found to be similar between the two brews.
PH levels are what triggers gastrointestinal distress in some coffee drinkers. Dr. Fuller concluded, “Considering hot and cold brews have comparable pH levels, coffee drinkers should not consider cold brew a ‘silver bullet’ for avoiding gastrointestinal distress.”
If you are someone who considers antioxidants when choosing foods and beverages, then it is advised you stick with hot brew rather than cold brew.