Cold brew coffee has gained a cult following in recent years. Brewed at room temperature for 8 to 24 hours, many commercial vendors and popular blogs have been boasting cold brew coffee to be sweeter, smoother, and less acidic than conventionally brewed coffee due to its long brewing process at low temperature. Some enthusiasts suggest that cold brew coffee is rich in antioxidants compared to comparable hot brew coffee. Despite its popularity, little research has been done on the chemistry of cold brew coffee. Here we report the total antioxidant activities (TAA) of both cold brew and hot brew coffee. The coffee used in this study were originated from Kona, Brazil, Myanmar, Mexico, Columbia, Ardi region of Ethiopia, and Yirgz region of Ethiopia. Medium and dark roasts of Kona coffee samples were used to study the effect of roasts on TAA. The effect of the grind size of the coffee on TAA in brewed coffee was also investigated. We observed that there were variations in TAA of both cold brew and hot brew coffee depending on the country of origin and degree of roast but not on the size of the coffee grind.

Antioxidant activity of cold brew coffee

256th National Meeting (2018)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.