ArticleFoods (Basel, Switzerland)2020
Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT07159152 (Effects of Coffee Versus Hibiscus Tea Consumption During Prolonged Sitting on Blood Pressure and Heart Rate), which is not on this map. Cited by 34 papers.
What it found
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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.
Effects of Coffee Versus Hibiscus Tea Consumption During Prolonged Sitting on Blood Pressure and Heart Rate
Who cites it
34 citing papers in PubMed, 107 citations in OpenAlex.
- Direct electrochemical appraisal of black coffee quality using cyclic voltammetry.Nature communications · 2026Article
- Organic and Conventional Coffee Beans, Infusions, and Grounds as a Rich Sources of Phenolic Compounds in Coffees from Different Origins.Molecules (Basel, Switzerland) · 2025Article
- Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing.Food technology and biotechnology · 2025Article
- Coffee Roast Level, Timing, and Carbohydrate Source Affect Peak Blood Glucose and Area Under the Curve Values in a Randomized Pilot Clinical Trial.Journal of nutrition and metabolism · 2025Article
- HardtankFrontiers in chemistry · 2025Article
- 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
- A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography-Olfactometry-Mass Spectrometry Technique: Headspace-Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds.Molecules (Basel, Switzerland) · 2024Article
- Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis.Antioxidants (Basel, Switzerland) · 2024Article
- Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage.Foods (Basel, Switzerland) · 2023Article
- Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews.Foods (Basel, Switzerland) · 2023Article
- 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
- Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee.Foods (Basel, Switzerland) · 2023Article
- Article
- Coffee and cardiac arrhythmias: Up-date review of the literature and clinical studies.Cardiology journal · 2023Review
- Article
- Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches.Foods (Basel, Switzerland) · 2022Article
- Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles.Molecules (Basel, Switzerland) · 2022Article
- Physicochemical Properties and Structure Changes of Food Products during Processing.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to light, medium, and dark levels. Chemical and physical parameters were measured to investigate the relationships among degree of roast, water temperature, and key characteristics of resulting coffees. Cold brew coffees showed differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer TDS indicating that cold water brewing extracts some compounds less effectively than hot water brewing. Compounds in coffee did exhibit sensitivity to degree of roast, with darker roasts resulting in decreased concentrations for both hot and cold brew coffees. Total antioxidant capacity (TAC) was only sensitive to degree of roast in cold brew coffees, while hot brew coffees had a constant TAC for all three roast levels. This indicates that the solid bean matrix and its chemical constituents interact with cold water differently than with hot water. Surface wetting, pore dynamics, and solubility all contribute to the extraction potential during brewing and are all functions of water temperature.
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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.