Cold-brew has emerged as the hottest trend among coffee lovers, but most of us are unaware of how this process modifies the coffee’s crucial chemical properties. To figure this out, researchers from Thomas Jefferson University studied the impact on properties such as acidity, antioxidants and other natural chemicals in hot- and cold-brew coffee.The study revealed that the amount of potentially health-promoting antioxidants in cold-brew coffee can significantly differ from a coffee prepared with the same beans traditionally. Researchers believe the study could help coffee enthusiasts about how they may want to prepare their coffee at home, based on its chemical properties.
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