There’s a lot of claims about cold brew out there. It has less acid than hot coffee, it’s healthier, it has more caffeine, it can cure cancer….well that may be a stretch! Niny Rao wanted to learn more about a drink she loved, but realized cold brew wasn’t really being studied or researched in the scientific field. She and her colleague Megan Fuller have done not one, but two research studies breaking down cold brew. On this episode, Niny and I delve into her coffee passion and desire to study cold brew, break down her research studies, and study what the results mean for the cold brew industry.

Read “The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee” HERE

Niny Rao would like to thank all the undergraduate research students who worked on both projects. “This could not have happened without their contributions.”

To contact Niny, please email her at [email protected]