Despite the growing consumption of cold-brew coffee around the world, little is known about the drink’s chemical makeup. Three researchers are helping to fill that gap with new findings on its level of beneficial antioxidants.
A recent study by Niny Rao, PhD, associate professor of chemistry, Megan Fuller, PhD, former assistant professor of chemistry and pre-medical studies student Meghan Grim found that the healthpromoting antioxidants in cold-brew coffee can differ significantly from traditional hot-brew coffee prepared with the same beans, particularly for dark roasts. While similar amounts of antioxidants were observed in hot and cold preparations made from lighter-roast coffee beans, the hot-brewing process extracted more antioxidants from dark roasts than the cold-brewing process. Hot-brew
Thomas Jefferson University Research Magazine: Vol. 2:
1, Article 12.
Available at: https://jdc.jefferson.edu/researchmagazine/vol2/iss1/12