Table 4.
Cold Brew Coffee Samples: pH, total titratable acid concentration titrated to a pH of 6 and 8 (milliliters of 0.10 N NaOH per 40 milliliters of brewed coffee), and antioxidant activity (millimoles equivalence Trolox per liter of brewed coffee) of cold brew coffee samples (Mean ± 95% Confidence Interval, n = 6).
| pH | Total Acidity pH = 6 (mL of 0.10 N NaOH) |
Total Acidity pH = 8 (mL of 0.10 N NaOH) |
Antioxidant Activity (mmol equivalence Trolox/L coffee) |
|
|---|---|---|---|---|
| Brazilian | 5.04 ± 0.16 | 2.83 ± 0.21 | 5.88 ± 0.31 | 16.10 ± 3.02 |
| Ethiopian - Ardi | 5.01 ± 0.02 | 2.55 ± 0.18 | 5.25 ± 0.19 | 17.45 ± 2.05 |
| Ethiopian - Yirgz | 4.96 ± 0.08 | 2.58 ± 0.18 | 5.18 ± 0.14 | 13.36 ± 0.99 |
| Myanmar | 5.13 ± 0.03 | 2.52 ± 0.14 | 5.32 ± 0.21 | 13.36 ± 2.85 |
| Columbia | 5.00 ± 0.05 | 2.93 ± 0.18 | 5.52 ± 0.32 | 15.33 ± 1.92 |
| Mexico | 5.08 ± 0.04 | 2.13 ± 0.11 | 4.75 ± 0.27 | 13.92 ± 2.69 |