Scientists recently took a deeper look into how cold brewing coffee works; the chemical changes; how to brew the perfect cup. They couldn’t meet as planned due to the Covid-19 pandemic so they had a virtual meeting.
They looked at the diffences in types of coffee used to see the different compounds left in the coffee. The looked at different ratios as well.
They found that caffeine contents and antioxidant levels were similar in hot and cold brewed batches for lighter roast beans but it varied more for medium and dark roast beans. They found the hot brewed coffee had more antioxidants in the darker beans. The darker the beans the more the difference. Also in the darker roast, the acidic content was less.