Hot and Cold Brew Coffee Are Chemically Different, Study Says

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Hot and Cold Brew Coffee Are Chemically Different, Study Says
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If antioxidants are all you're after, hot brewed coffee may be the better choice.

), and found it tasted different than a cold brew. So are there chemical differences between hot brew and cold brew coffee? According to researchers at Thomas Jefferson University, not a lot of science has delved into this subject—in part because cold brew has been a more recent trend—but it’s something they’ve been trying to get to the bottom of. And recently, they specifically looked at the role different roasts play in the results.

“Hot brewing extracts more antioxidants from the grind than cold brew, and this difference increases with the degree of roasting,” Niny Z. Rao, the project's principal investigator, explained in announcing the results. In other terms, hot brewed coffee seemed to have a constant level of antioxidant activity regardless of the roast, whereas the antioxidant activity in cold brew coffee was a bit lower for light roasts and continued to get lower as the roast became darker.

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