Using chemistry to unlock the difference between cold- and hot-brew coffee

Cold brew may be the hottest trend in coffee-making, but not much is known about how this process alters the chemical characteristics of the beverage. Now, scientists report that the content of potentially health-promoting antioxidants in coffee brewed without heat can differ significantly from a cup of joe prepared the traditional way, particularly for dark roasts.

The researchers were originally scheduled to present their results at the American Chemical Society Spring 2020 National Meeting & Exposition in Philadelphia; however, the onsite meeting was not held because of the COVID-19 pandemic. Instead, the researchers are presenting the information virtually, via SciMeetings:

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