The Jakarta Post
Unlike cold brew, iced coffee is simply hot coffee poured over ice after brewing. (Shutterstock/File)
A study published in Scientific Reports found that traditionally hot brewed coffee had more antioxidants than cold brew coffee, and there was very little difference in pH value between the two.
Researchers of Jefferson University in the United States found that the pH levels of both hot and cold brews were almost the same, with the acidity reading for both ranging from 4.85 to 5.13, according to philly.com.
“I thought the pHs would be more different. They were remarkably close,” said assistant professor of chemistry Megan Fuller, who conducted the study with associate professor Niny Rao.
A hot coffee is typically made with 1 to 2 tablespoons of ground coffee and water of a temperature between 195°F (90.6°C) and 205°F (96.1°C), while a cold brew is made with coarse ground coffee, steeped in cold water for an extended period of time, according to the US National Coffee Association.
Unlike cold brew, iced coffee is simply hot coffee poured over ice after brewing.
The researchers used six types of coffee from Brazil, Colombia, Myanmar, Mexico and two different regions of Ethiopia -- all of which were available locally in Philadelphia, controlling variables such as grind size, roasting temperature and water chemistry.
Both researchers said their research was inspired by personal experience and the internet trend of the cold-brew coffee. Fuller said that the cold-brew market had gone up 580 percent and generated US$38 million from 2011 to 2016.
Niny Rao and Megan Fuller both said they would next be looking at how to safely store cold brew at home without the use of preservatives. (acr/kes)
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