Niny Rao, PhD is an Associate Professor of Chemistry and the Director of the Undergraduate Chemistry and Biochemistry Program at Thomas Jefferson University College of Life Sciences. She received her bachelor degree in chemical engineering from the Cooper Union for the Advancement of Science and Art in NYC and went on to pursuit a PhD in physical chemistry at Florida State University. A computational chemist by training and an enthusiast of artisanal food and beverages, she has expanded her research into food chemistry. She co-authored numerous research articles on the impact of brewing, roasting, and bean origin on the chemical composition of cold brew coffees. Dr. Rao has been an educator since 2007 and is an advocate of Jefferson’s undergraduate research program, mentoring undergraduate researchers in chemistry. Her students have presented their research in both regional and national conferences on topics ranging from the computational study of zirconium methyl amide to the chemistry of ready-to-drink coffee beverages.Mark Shapiro, MD is the creator, producer & host of Explore The Space Podcast, a show focused on bringing those who provide healthcare and those who seek healthcare closer together through conversations with leaders from across the spectrum. He is also a TEDx speaker, delivering his first TEDx in March, 2021, and is a co-author of the “Covid-19 CV Matrix”  as seen in the Journal of Hospital Medicine and Proceedings of the National Academy of Sciences Dr. Shapiro has been in full-time clinical practice as a Hospitalist since 2006. He earned a BA in history at University of California-Los Angeles, attended medical school at Baylor College of Medicine and completed his Internal Medicine residency at University of California-San Diego. Dr. Shapiro is an active voice on social media and can be followed on Twitter at @ETSshow & Instagram @explorethespaceshow.References: Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound ExtractionReady, Drink! Chemical Characterization of Ready-to-Drink Cold Brew Coffee Productshttps://www.youtube.com/watch?v=kzv4t0M6o7Ihttps://www.researchgate.net/scientific-contributions/Niny-Z-Rao-2136487068https://cgscholar.com/bookstore/works/ready-drink-chemical-characterization-of-readytodrink-cold-brew-coffee-productshttps://www.foodandwine.com/news/hot-and-cold-brew-coffee-difference-scienceTranscriptSUMMARY KEYWORDScoffee, beans, drink, taste, roasted, cold brew, grind, people, flavor, extraction, extract, acidity, bit, caffeine, brew, podcast, cold brew coffee, buy, acids, compoundsSPEAKERSResa Lewiss, Mark Shapiro, Niny RaoNiny Rao  00:01So when you have a low temperature, a lot of the bitter, larger chemical compounds are not soluble in water at low lower temperature so they're not coming out very often. They're the one responsible for the bitter kind of exchanging taste that we taste in coffee. So what we are tasting in cold brew, it's probably the lack of bitter acids, as they call it, and then we give you that little bit better, smoother taste. Resa Lewiss  00:25This is the visible Voices Podcast. I'm your host, Dr. Resa Lewiss. Before we get started, here's a word from the creators of the voices Unheard podcast. 00:35Hello, listeners. This is Dr. Pringle Miller. And I'm joined by Dr. Melissa Blaker voices our podcast recently launched and we are very excited. three episodes are now available for you to download on Apple podcast and Spotify. When you go there, be sure to hit subscribe voices on heard as a podcast production of physician just equity. Resa Lewiss  00:56Hi, listeners. Thanks so much for joining and I'm really excited to bring you today's topic. Coffee. I love coffee. Okay, my subject matter expert is Dr. Niny Rao. She's an associate professor of chemistry and the director of the Undergraduate Chemistry and Biochemistry program at Thomas Jefferson University, College of Life Sci