Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods

•Cold brew coffees exhibited a lower titratable acidity than the hot coffee brews.•Cold drip brews showed high caffeine and caffeoylquinic acids.•Roasting at long time and low temperature promoted less total pyrazines in brews.•Fast roasting increased total dissolved solids (TDS) and body (mouthfeel) intensity.•Cold immersion and hot brews showed low TDS and higher sweetness.