New research from Thomas Jefferson University in Philadelphia shows that hot coffee contains more heart-healthy antioxidants than cold brew.
For coffee lovers, the changing seasons often bring a shift in morning habits—from chilled or cold-brew coffee to steaming hot cups. Of course, both drinks deliver a similar dose of caffeine, but a recent study suggests that hot coffee may offer greater health benefits.
Specifically, in a study published in Scientific Reports, researchers from Thomas Jefferson University compared the acidity and antioxidant activity of hot-brewed coffee and cold brew.
They found that hot coffee showed a higher level of antioxidant activity. Antioxidants are believed to be linked to many of coffee’s well-known health benefits, including lowering the risk of heart disease, type 2 diabetes, and even premature death.
However, the study’s lead author, Dr. Niny Rao, Associate Professor of Chemistry, noted: “More studies are needed to fully understand any differences in coffee caused by brewing temperature and time.”
The research also found that the pH levels of both hot-brewed and cold-brew coffee samples ranged from 4.85 to 5.13. Given these numbers, Dr. Rao explained that for some people, both hot and cold coffee can still cause digestive discomfort.
But don’t worry—cold brew coffee still provides antioxidants, as well as polyphenols and other beneficial minerals also found in hot coffee.
Cold brew even has some unique advantages. Dr. Frank Hu, Professor of Epidemiology and Chair of Nutrition at Harvard T.H. Chan School of Public Health, explained: “Many people find cold brew tastes smoother, which means they’re less tempted to add extra calories or fat in the form of cream, milk, or sugar that are often added to hot coffee.”