The chemistry of cold-brew coffee is so hot right now
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summary
This article delves into the chemistry behind the rising popularity of cold brew coffee. It explains how cold brew differs from traditional hot brewed coffee in terms of extraction process and flavor profile. The article discusses the solubility of coffee compounds at different temperatures and how the cold brew method can result in a less acidic and smoother cup of coffee. It also explores the various factors that affect the flavor of cold brew, such as brew time, grind size, and water-to-coffee ratio. Additionally, the article highlights the growing interest in the science and chemistry of coffee brewing techniques. Overall, it provides insights into the chemical processes that contribute to the unique characteristics of cold brew coffee.