New research into the acidity and antioxidants in cold-brewed coffee versus hot coffee – conducted with organic green coffee provided by Golden Valley Farms Coffee Roasters in West Chester – has found that both drinks have similar acidity levels, but hot coffee often contains more antioxidants, writes Howard Bryman for Roast Magazine.

The research was conducted by Thomas Jefferson University researchers. The study continues the university’s previous research that also countered marketing claims often put forth by cold-brew manufacturers that cold brew is less acidic than hot brews, while still retaining the antioxidant benefits.

This latest research examined hot and cold brews made from beans that were roasted to a range of precise levels. The researchers then measured everything from caffeine concentration and total caffeoylquinic acid concentration to total antioxidant activity and their pH levels, among other things.

They found that in light-roasted coffee, the antioxidant level in cold and hot brews was roughly the same. However, when dark-roasted coffee was heated, it actually contained more antioxidants.

It was also found that the temperature of the brews did not have much impact on their acidity.

Read more about the research in Roast Magazine here.

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