HOT OR ICED?
THE AGE OLD QUESTION PERSISTS: HOT OR ICED?
The great debate of which one is better continues to divide coffee consumers. While preferences often lean towards one side or the other, the decision might not solely rely on personal taste. Looking into the science behind both hot and iced coffees reveals a fascinating exchange of factors that influence flavor and caffeine content.
LET’S TALK SCIENCE.
Hot coffee, brewed at higher temperatures, tends to extract more oils and soluble's from the beans, resulting in a fuller-bodied, richer taste. Conversely, iced coffee, brewed with a longer extraction process or cold brew method, offers a smoother, less acidic profile.
And contrary to popular belief, iced coffee isn't necessarily weaker in caffeine. While the cold brew process does extract fewer bitter compounds, it also extracts more caffeine during the extended steeping period, potentially leading to a potent brew. Interestingly, the temperature at which coffee is consumed can also alter perception; hot coffee's warmth can enhance certain flavor notes, while iced coffee's coolness can provide a refreshing contrast.
Ultimately, in the battle between hot and iced coffee, claiming superiority is as futile as arguing over the best flavor of ice cream. It’s all about personal preference and a subjective liking to one of the other
So, what team are you on?
