For me, it’s the reduction in acid in cold brew that I’m going for. Hot brewed coffee has so much acid in it that I can barely drink any of it, regardless of what temperature it is served at.
So, for me, cold brew it is.
The selling point of cold brew is that it is less bitter tasting. Which means it's not a surprise when there's less tannins/antioxidants in the liquid.
It's a bit surprising to me, because I assumed the difference was merely due to temperature (try to drink soda at the same temperature as a hot cup of a coffee, I guarantee you won't like it)
Coffee is actually not supposed to be bitter and has more aromatic compounds than wine. The bitterness in commodity coffee comes from overroasting and overextraction.