Cold brew coffee may be a popular brewing method, convenient and touted as less acidic, but recent research from Thomas Jefferson University proves that hot coffee has higher levels of antioxidants. Analysis of the chemical differences between hot and cold brew light roast coffee from Brazil, Colombia, Myanmar, Mexico, and Ethiopia showed similar pH levels, but hot coffee had higher concentrations of de-protonated acids, which could be the reason why it has more antioxidants than cold brew.
New product launches continue to drive growth, with the market valued at $29 million in 2018 and expected to reach $170 million by the end of 2025, but it may not be coffee lovers’ silver bullet for gastrointestinal distress and good health.