ArticleScientific reports2017
The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
49 citing papers in PubMed, 1 synthesis or guideline pooled it.
- From Conventional Methods to Innovation: Caffeine and Chlorogenic Acid Extraction and Quantification in the Rise of Smart and Green Techniques-A Systematic Review.Molecules (Basel, Switzerland) · 2026Pooled it
- In silico discovery of natural and synthetic inhibitors targeting AKT1 in prostate cancer.Molecular diversity · 2026Article
- Functional instant tea from black tea waste fiber: effects of extraction conditions on bioactive composition andFrontiers in nutrition · 2026Article
- Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew.Foods (Basel, Switzerland) · 2025Article
- The Impact of Thermal Treatment and In Vitro Digestion on Antioxidant Activity and Anti-Glycation Properties of Antioxidant Crude Extract From Hot and Cold Brew Spent Coffee Ground.Food science & nutrition · 2025Article
- Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing.Food technology and biotechnology · 2025Article
- Multisolvent metabolite profiling of coffee waste by UHPLC-HRMS/MS and molecular networking.Computational and structural biotechnology journal · 2025Article
- Dual-frequency countercurrent ultrasonic-assisted extraction of the cold brew coffee and in situ real-time monitoring of extraction process.Ultrasonics sonochemistry · 2024Article
- Caffeine content in filter coffee brews as a function of degree of roast and extraction yield.Scientific reports · 2024Article
- Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components.Foods (Basel, Switzerland) · 2024Article
- Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time.Scientific reports · 2024Article
- Article
- The role of fines in espresso extraction dynamics.Scientific reports · 2024Article
- Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions.Foods (Basel, Switzerland) · 2023Article
- Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product.Foods (Basel, Switzerland) · 2023Article
- Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.Foods (Basel, Switzerland) · 2023Article
- Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee.Foods (Basel, Switzerland) · 2023Article
- Review
- The Epigenetic Effects of Coffee.Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-CGA) in cold brew coffee were investigated by brewing four coffee samples (dark roast/medium grind, dark roast/coarse grind, medium roast/medium grind, medium roast/coarse grind) using cold and hot methods. 3-CGA and caffeine were found at higher concentrations in cold brew coffee made with medium roast coffees, rather than dark roast. The grind size did not impact 3-CGA and caffeine concentrations of cold brew samples significantly, indicating that the rate determining step in extraction for these compounds did not depend on surface area. Caffeine concentrations in cold brew coarse grind samples were substantially higher than their hot brew counterparts. 3-CGA concentrations and pH were comparable between cold and hot brews. This work suggests that the difference in acidity of cold brew coffee is likely not due to 3-CGA or caffeine concentrations considering that most acids in coffee are highly soluble and extract quickly. It was determined that caffeine and 3-CGA concentrations reached equilibrium according to first order kinetics between 6 and 7 hours in all cold brew samples instead of 10 to 24 hours outlined in typical cold brew methods.
Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.