Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees

Table 2

Physicochemical index of coffee beverages by cold and hot brewing with beans of different roasting degrees.

Beans origins	Brewing	Roasting	TDS (%)	EY (%)	Titratable acidity (mL of 0.1 M NaOH)	Total sugar (mg/mL)	Total phenolic compounds (mg/mL)	DPPH (mmol Trolox/L)	ABTS (mmol Trolox/L)
Sumatra	Cold	Light	^a	^a	^c	^b	^b	^c	^c
		Medium	^b	^b	^b	^b	^a	^b	^b
		Dark	^c	^c	^a	^a	^a	^a	^a
	Hot	Light	^a	^a	^c	^c	^c	^c	^c
		Medium	^b	^b	^b	^b	^b	^b	^b
		Dark	^c	^c	^a	^a	^a	^a	^a
Yunnan	Cold	Light	^a	^a	^c	^b	^b	^c	^c
		Medium	^ab	^b	^b	^ab	^b	^b	^b
		Dark	^b	^c	^a	^a	^a	^a	^a
	Hot	Light	^a	^a	^c	^b	^b	^c	^c
		Medium	^ab	^b	^b	^b	^b	^b	^b
		Dark	^b	^c	^a	^a	^a	^a	^a

Values are expressed as . The superscript letters (a, b, and c) represent statistically significant differences () between roasting degrees for the same brewing method, as determined by a one-way ANOVA. indicates significant differences () based on a one-way ANOVA analysis between cold and hot brewing methods for the same degree of roasting.