The Cool Chemistry Behind The awesome Flavor Of Cold-Brew Coffee☕☕☕

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Smooth and sweet versus floral and acidic: Any coffee aficionado can note the distinctive taste profiles that distinguish cold brew coffee from a hot cup of conventionally-brewed java.
Both beverages arise from the same starting materials, coffee grounds and water, but differ wildly in taste.
If you like your coffee☕ on the colder side, you may have noticed that there's a distinct flavor difference between iced coffee and cold-brew coffee. That difference is real, and knowing why it exists requires a fascinating lesson in chemistry.
Coffee grounds are chock full of various oils, chemical compounds, and acids. These compounds, referred to collectively as "solubles," give coffee its flavor. They're extracted from the grounds in the brewing process. number of chemical reactions take place during the brewing process.
 The coffee grounds release gases, some into the air, but others into the brew itself. Oils, acids, and other aromatic elements, known as coffee solubles, are extracted from the grounds during the brewing process, too. All of this happens much faster when you use hot water to brew coffee than when you use cold water.
Cold-brew coffee oxidizes and degrades, too, but it takes much longer. If you keep cold brew cold, you can all but guarantee that there won't be any bitterness. But cold brew coffee isn't just less bitter—it tastes quite different, thanks to the way certain solubles more readily dissolve in cold water than others. According to UCLA, "The compounds that don't dissolve are the ones often attributed to unfavorable flavors: these stay in the grounds that are subsequently tossed away. Consequently, cold brews take on a much sweeter, floral profile."

Because cold brew takes much more time and more coffee grounds to make, it's often more expensive to buy than drip coffee.
Next time you're brewing a hot or cold cup of java, remember the chemistry. Your taste buds will thank you later.

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