Can Cold Brew Coffee Be Convenient? A Pilot Study For Caffeine Content in Cold Brew Coffee Concentrate Using High Performance Liquid Chromatography
Open accessAbstract
Cold brew coffee is a brewing method that is increasing in prevalence. While it has been anecdotally suggested that this method may provide a more aromatic and flavourful coffee product, there is little research published that looks at the concentration of caffeine or other coffee substituents in cold brew coffee. The potential alteration in chemical composition in cold brew provides a few interesting avenues for research. Can caffeine in cold brew be quantified by conventional methods? If so, how does the caffeine profile of cold brews relate to hot brew methods? Here we report the caffeine content and variability in small batch cold brew coffee and show that HPLC/UV-Vis, a standard method for quantitation of caffeine in other extraction methods, is useful for detection of caffeine in cold brew coffee. The mean concentration of caffeine in an average 355 mL serving was found to be 207.22 ± 39.17 mg over five distinct batches of cold brew coffee concentrate. Cold brew preparation methods produce similar quantities of caffeine as hot brew preparation, yet may have increased storage capabilities including improved retention of flavonoids and other secondary metabolites. Therefore, cold brew may provide utility in clinical trials examining caffeine and the effect of other components of coffee as it is commonly consumed.
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An exhaustive literature search returned only four peer-reviewed studies related to cold brew coffee.
“An exhaustive literature search returned only four peer-reviewed studies related to cold brew coffee29–32.”
From Acidity and Antioxidant Activity of Cold Brew Coffee (2018) · cites this paper as [30]
The paper's section C says that, to the authors' knowledge, few peer-reviewed studies had examined caffeine or secondary psychoactive components in cold brew. It does not report an exhaustive literature search or a count of four studies, and its statement is narrower than studies related to cold brew coffee generally. No page number is available in our copy. (LLM, conf=0.88)
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- Authors
- Lane, S., Palmer, J., Christie, B., Ehlting, J., & Le, C.
- Affiliations
- University of Victoria (CA)
- ORCID
- Christie, Brian
- Venue
- The Arbutus Review
- Publisher
- University of Victoria Libraries
- Published
- 2017-10-30
- Volume
- 8
- Issue
- 1
- Pages
- 15-23
- ISSN
- 1923-1334 (ISSN-L)
- OpenAlex
- W2765988422
- Cited by
- 26
- References
- 15
- Citations by year
- 2024: 1 · 2023: 2 · 2022: 4 · 2021: 6 · 2020: 7 · 2019: 4 · 2018: 1 · 2017: 1
- FWCI
- 2.49
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- The Arbutus Review (publishedVersion, cc-by-nc)
- UVic’s Research and Learning Repository (University of Victoria) (submittedVersion)
- Funders
- Natural Sciences and Engineering Research Council of Canada
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- cold brew coffee, caffeine content, caffeine quantification
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