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This investigation is aimed at elucidating the effects of roasting degree and extraction method on coffee beverages prepared with beans from Asia. According to the results with the improvement of the roasting degree, a decrease in titratable acidity, total phenolic compounds, the concentrations of chlorogenic acid and trigonelline, and total antioxidant capacity was observed. Cold coffee beverages showed higher total sugar and trigonelline. The volatile components, such as pyridine, furan-2-yl-methyl acetate, 2-furanemethanol, and 5-methylfurfural, were also affected by roasting degree and extraction methods. Cold brew coffee exhibited higher intensities of enzymatic flavor and sweetness. Furthermore, the principal component analysis revealed a distinct difference in coffee characterization in roasting degree in cold coffee brews than in hot ones. The results indicate that roasting degree affects physicochemical and sensory properties more than extraction temperature. Additionally, there were significant differences in coffee characteristics between cold and hot brew coffee. [ABSTRACT FROM AUTHOR]