Cold coffee is naturally lower in acidity. Cold brewing coffee can eliminate up to 70% of acidity, making it a better choice for people with sensitive stomachs. But cold coffees also had less acidity. Cold-brewed coffees at all three roast temperatures were slightly less acidic than their hot-prepared counterparts, according to the results.
As the roasting temperature increased, the total measurable acidity (TA) of all coffees decreased. With an increase in the roasting temperature, there was also a slight increase in the TA differences between cold and hot brewed coffees, indicating that roasting influences extraction processes. Different temperatures extract different things at different rates. For example, we generally say that 195 to 205 degrees Fahrenheit is the best temperature range for making hot coffee.
What about hot coffee? This test reveals 326 mg per 16 oz of hot black coffee. Other research has shown that they range from 85 mg to 160 mg per 8-oz cup. So even hot coffee can be everywhere. Many people avoid drinking coffee for reasons related to acid reflux, indigestion, and heartburn.
Cold coffee and regular coffee have similar acidity levels, between 5 and 6 on the pH scale (this can vary), but some studies have found that cold beer is slightly less acidic, meaning it may irritate the stomach less. The effect of time, roasting temperature and grind size on caffeine and chlorogenic acid concentrations in cold-brewed coffee. Further research led Lowery to discover that cold-brewed coffee can eliminate up to 70% of acidity. There are several classes of compounds present in coffee extracts that may be the cause of the differences observed in hot and cold brewed coffee in this study.
The point is that brewing coarsely ground coffee in fresh, cold water for 24 hours can help balance its acidity and can also distribute lipids more evenly. For example, a serving of cold coffee usually contains more caffeine compared to a serving of hot brewed coffee. Tests have shown that cold-brewed coffee can have 66% less acidity and bitterness compared to hot coffee. It can be seen that the samples at the time of filtration were different between the hot and cold infusion experiments.
I'm not very sensitive to acidity, but cold beer is great for keeping me from having stomach problems, so it's amazing. Future work to identify and quantify the compounds present in hot and cold brewed coffee would help to better clarify the chemical differences between the two beverages. So there are many coffee drinkers who tend to avoid acidic flavors in their cup of coffee, which is one of the reasons why cold beer is gaining more and more followers. This study suggests that the hot preparation method tends to extract additional non-deprotonated acids compared to the cold preparation method.
You can modify the intensity of cold beer to suit your preferences by experimenting with the soaking time and the content of the coffee. However, the comparison with the characteristics of hot brewed coffee in Table 1 points to the existence of chemical differences between cold and hot brewed coffees prepared from the same coffee beans and extracted in the same proportion between the volume of water and the ground weight. Cold brewing and hot brewing clearly create different coffees, and not just when it comes to temperature. In addition, cold beer contains heart-healthy compounds, such as magnesium, antioxidants, and anti-inflammatory agents.
