COLD BREW COFFEE IS A POPULAR NEW BREWING TREND WITH A MARKET GROWTH OF 580% FROM 2011 TO 2016. COLD BREW COFFEE IS MADE THROUGH A LOW-TEMPERATURE, LONG-CONTACT BREWING METHOD WHERE GRINDS ARE SOAKED WITH ROOM TEMPERATURE WATER (~25C) FOR 8 TO 24 HOURS. DESPITE ITS GROWING POPULARITY, VERY LITTLE RESEARCH HAS BEEN PUBLISHED ON COLD BREW COFFEE CHEMISTRY.A RANGE OF ONLINE HEALTH AND LIFESTYLE BLOGS HAVE PUBLISHED RECIPES AND SPECIFIC HEALTH CLAIMS FOR COLD BREW COFFEE WITHOUT SCIENTIFIC BASIS. FURTHER, NITRO-COLD BREW COFFEE IS A BOUTIQUE COLD BREW BEVERAGE THAT IS INFUSED WITH NITROGEN AND HAS A MOUTHFEEL SIMILAR TO SOME CRAFT BEERS. HOWEVER, THE INTRODUCTION OF NITROGEN CREATES AN ANAEROBIC ENVIRONMENT CONDUCIVE TO BOTULIN TOXIN DEVELOPMENT. THIS RESEARCH AIMS TO ESTABLISH A FOUNDATIONAL UNDERSTANDING OF SOME KEY CHEMICAL METRICS OF BOTH TRADITIONAL AND NITRO INFUSED COLD BREW COFFEES. TOTAL ACIDITY, PH, 3-CHLOROGENIC ACID AND CAFFEINE CONCENTRATIONS, ANTIOXIDANT CAPACITY, AND FLAVOR WILL BE MEASURED FOR COLD BREW COFFEE EXTRACTS USING THREE TYPE OF ROASTS. THE PRESENCES AND SURVIVABILITY OF SPOILAGE MICROORGANISMS WILL BE ANALYZED DURING AND AFTER THE BREWING PROCESS IN BOTH TRADITIONAL AND NITRO COLD BREW COFFEE. THE IMMEDIATE OUTPUT OF THIS PROJECT IS TO EXPAND THE UNDERSTANDING OF COLD BREW COFFEE CHEMISTRY, INCLUDING THE SURVIVABILITY OF SPOILAGE MICROORGANISMS. THE OUTCOMES FOR THIS PROJECT ARE TO EDUCATE COFFEE CONSUMER ABOUT THE COLD BREW COFFEE AND TO AID HEALTH OFFICIALS IN DEVELOPING FOOD SAFETY INSPECTION PROTOCOLS. THE ULTIMATE GOAL IS TO IMPROVE THE BEST PRACTICE STANDARDS IN COLD BREW COFFEE INDUSTRY TO PROVIDE BETTER AND SAFER EXPERIENCE TO ALL CONSUMERS.