Like a lot of you, I have a love affair with coffee. By monitoring my withdrawal symptoms, I know
I was a caffeine addict as early as 19. But it took about 10 years before I figured
this out.
I have done cursory studies on the caffeine amount in
coffee/tea/soda over the years, but was frustrated because the presented facts
were always incomplete, and often contrary.
Does espresso have more caffeine, or less? The studies said yes.
The coffee/tea comparison was always muddled. How much coffee, how much tea? It turns out that the standard cup of coffee is 5 oz, or maybe 7oz. I don’t know about you, but my smallest coffee mug is 14oz. Dark roast vs light? It turns out that dark is actually lower in caffeine.
The coffee/tea comparison was always muddled. How much coffee, how much tea? It turns out that the standard cup of coffee is 5 oz, or maybe 7oz. I don’t know about you, but my smallest coffee mug is 14oz. Dark roast vs light? It turns out that dark is actually lower in caffeine.
I heard an article on the subject the other day, on a “WhatYou Should Know” podcast, that did a pretty good job of explaining things, and
brought to light a few things I wasn’t aware of, and has made me think on this
again. So here is Caffeine, by the
Numbers.
There are a number of factors that will affect the caffeine
content of coffee.
They are:
They are:
Bean type, Arabica or Robusta.
Grind, from coarse to Turkish
Extraction, perc, drip, press Turkish or espresso.
Roast, from dark to light.
With four vectors it is almost impossible to actually make a statement of how much caffeine is in a cup, aside from actually testing that specific cup. So all you can do is imply, less or more.
Beans Type: There are two
types of beans, Arabica and Robusta.
Arabica beans are smaller, more flavorful, but have half the caffeine as the
Robusta bean. Arabica is more expensive,
Robusta beans tends to be in the discount store brands. Most coffee shops use exclusively Arabica beans.
The Grind: Coarser
grinds yield less caffeine for a process.
All other vectors being even, Turkish will yield double the caffeine
over a coarse grind.
The Extraction Process:
French press has the least. Drip
the next, followed by percolated, espresso then Turkish.
The Roast: Dark roasts
are, slightly lighter on caffeine then lighter roasts. The roasting process changes the caffeine per
weight ratio. The net effect is if you
measure your coffee grounds by volume, there is less caffeine, but if you
measure by your grounds by weight, there is more caffeine. Mostly we measure by volume so there as small
drop in the caffeine content.