## 3 Results and Discussion
### Caffeine and Chlorogenic Acid in Cold Brew Samples
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Cold Brew Samples** & **Time** & **Temperature** & \
\begin{tabular}{c} **Caffeine Concentration** \\ **(mg/L)** \\ \end{tabular} &
\begin{tabular}{c} **Chlorogenic Acid Concentration** \\ **(mg/L)** \\ \end{tabular} \\ \hline \multirow{8}{*}{A} & \multirow{4}{*}{6 h} & 5 \({}^{\circ}\)C & 460.2 \(\pm\) 8.1 \({}^{1}\) & 1036.2 \(\pm\) 22.5 \({}^{1}\) \\ \cline{3-5}  & & 15 \({}^{\circ}\)C & 516.1 \(\pm\) 11.7 & 1034.5 \(\pm\) 23.2 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 471.2 \(\pm\) 9.4 & 919.4 \(\pm\) 4.7 \\ \cline{3-5}  & & 5 \({}^{\circ}\)C & 474.6 \(\pm\) 10.6 & 902.5 \(\pm\) 12.5 \\ \cline{3-5}  & & 15 \({}^{\circ}\)C & 526. \(\pm\) 26.2 & 930.5 \(\pm\) 29.4 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 473.5 \(\pm\) 6.5 & 931.9 \(\pm\) 6.9 \\ \cline{3-5}  & & 5 \({}^{\circ}\)C & 540.4 \(\pm\) 24.3 & 949.2 \(\pm\) 16.3 \\ \cline{3-5}  & & 15 \({}^{\circ}\)C & 497.4 \(\pm\) 10.8 & 964.0 \(\pm\) 11.6 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 500.9 \(\pm\) 9.9 & 921.4 \(\pm\) 29.4 \\ \hline \multirow{8}{*}{B} & \multirow{4}{*}{6 h} & 5 \({}^{\circ}\)C & 631.8 \(\pm\) 20.4 & 970.7 \(\pm\) 17.8 \\ \cline{3-5}  & & 15 \({}^{\circ}\)C & 655.5 \(\pm\) 23.1 & 845.4 \(\pm\) 25.2 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 608.4 \(\pm\) 32.7 & 839.5 \(\pm\) 43.1 \\ \cline{3-5}  & & 5 \({}^{\circ}\)C & 603.6 \(\pm\) 35.0 & 739.3 \(\pm\) 57.6 \\ \cline{3-5}  & & 15 \({}^{\circ}\)C & 608.3 \(\pm\) 19.3 & 780.2 \(\pm\) 39.0 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 611.4 \(\pm\) 8.5 & 755.9 \(\pm\) 45.6 \\ \cline{3-5}  & & 5 \({}^{\circ}\)C & 643.1 \(\pm\) 22.0 & 811.8 \(\pm\) 43.2 \\ \cline{3-5}  & & 24 h & 15 \({}^{\circ}\)C & 579.9 \(\pm\) 22.4 & 769.8 \(\pm\) 61.1 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 590.4 \(\pm\) 28.6 & 770.1 \(\pm\) 21.7 \\ \hline \multirow{8}{*}{C} & \multirow{4}{*}{6 h} & 5 \({}^{\circ}\)C & 431.0 \(\pm\) 54.9 & 429.5 \(\pm\) 25.3 \\ \cline{3-5}  & & 15 \({}^{\circ}\)C & 441.6 \(\pm\) 22.2 & 442.7 \(\pm\) 16.5 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 510.2 \(\pm\) 29.1 & 506.8 \(\pm\) 29.3 \\ \cline{3-5}  & & 5 \({}^{\circ}\)C & 447.7 \(\pm\) 31.3 & 525.5 \(\pm\) 29.8 \\ \cline{3-5}  & & 15 \({}^{\circ}\)C & 417.5 \(\pm\) 33.4 & 458.9 \(\pm\) 32.6 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 522.1 \(\pm\) 48.9 & 498.1 \(\pm\) 33.5 \\ \cline{3-5}  & & 5 \({}^{\circ}\)C & 526.3 \(\pm\) 8.3 & 455.4 \(\pm\) 38.5 \\ \cline{3-5}  & & 15 \({}^{\circ}\)C & 431.2 \(\pm\) 34.7 & 441.2 \(\pm\) 18.2 \\ \cline{3-5}  & & 25 \({}^{\circ}\)C & 508.8 \(\pm\) 6.7 & 440.7 \(\pm\) 23.1 \\ \hline \hline \end{tabular} \({}^{1}\) Values are mean \(\pm\) SEM.  
\end{table} 
Table 2: Mean values caffeine and chlorogenic acid in cold brew samples. of endogenous enzyme activity and preservation of biologically active components such as vitamins or polyphenols [8]. We highlight the lower than 25 \({}^{\circ}\)C temperature processing for cold brew beverages from light roasting coffee. On the other hand, the highest content of chlorogenic acid was determined for profile A in Figure 2--it reached 996 mg/L for 6 h against the variable of the extraction time, which is a much higher result than the extraction performed for 12 and 24 h. The smallest value in this relationship was 921 mg/L, marked as significantly lower, in the same way as the 944 mg/L value for 24 h extraction. As reported by [PERSON] [9], during the roasting process of green coffee beans, chlorogenic acid starts to decompose from 208 \({}^{\circ}\)C and the total polyphenic content decreases with increasing temperature per kg of coffee. This information is confirmed by the graphs--there was a 10 \({}^{\circ}\)C difference between the roast profile of samples A and B, and a 20 \({}^{\circ}\)C difference between A and C.  
It seems that extraction time in the first hours is more important than temperature and significantly affects the efficiency of chlorogenic acid diffusion into the solution. This is also indicated by the available literature data of [PERSON] et al.