Cold brew may be the hottest trend in coffee-making, but not a lot is known about how this process alters the drink’s chemical characteristics. Scientists now report that the content of potentially health-promoting antioxidants in coffee brewed without heat can significantly differ from a cup of joe prepared with the same beans in the traditional way, particularly for dark roasts.
Click here for original story, Using chemistry to unlock the difference between cold- and hot-brew coffee
Source: Phys.org