Cold brew (which is made with cold or room temperature water) has a cult following, but new research published in Scientific Reports shows that hot coffee contains up to 35 percent more antioxidants.
Roasting temperature, grind size, and brewing temp can all change the amount of antioxidants per cup, says study author Megan Fuller, Ph.D., assistant professor of chemistry at Thomas Jefferson University in Philadelphia.
In the study, both types of beverages were made with the same medium-roast beans ground to the same size. Hot coffee might contain more antioxidants because certain compounds are more soluble (meaning more of them are released from the bean into the liquid) in warm water than they are in cool water, Fuller explains.
For more health benefits, drink your coffee hot.
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