[rubyn00bie]

Awesome information, mate! Thanks for learning me something.

Though, I find it strange that the PH for cold brew, iff extracting less acids, is the same. Reading (very briefly) on google scholar it (acid) looks to be more a result of the way the bean was roasted-- with darker beans having lower acid. Have you seen any scientific doing that analysis?

... I'm just curious as to why (and I'll admit, it COULD be just in my head, I'm a sample of one) I find cold brew much easier to consume having an ulcer.