Caffeine in Coffee Depends on a Number of Factors
Have you ever wondered precisely how much caffeine is in that cup of coffee or espresso you are drinking?
The answer is that a typical shot of espresso contains about 40-50 milligrams of caffeine, while a typical cup of coffee has about 100-120 milligrams of caffeine. But these are not 100% correct answers.
A normal brewed coffee will contain on average, 11.8 mg caffeine per fluid ounce of brewed coffee, according to the USDA.
Note that most coffee machine manufacturers define their "cups" as 5-oz cups. For example, a 12-cup coffee machine will be brew 60 fluid ounces of coffee. You can then multiply 60 fluid ounces by 11.8 mg to get 708 mg of caffeine per pot of coffee for that specific machine. You may be interested in our how much coffee per cup article for more details.
A fluid ounce is 30 ml of fluid, as opposed to an ounce of weight, which is 28 grams.
Of course the exact amount of caffeine depends upon various things like what type of coffee beans you are using (Robusta beans have significantly more caffeine than Arabica beans), what coffee coffee brewing method you are using, how long the coffee beans were roasted (roasted diminishes the caffeine content), the extraction time and water temperature, and other factors.
Jump to:
- Caffeine Content by Single Origin
- Caffeine by Coffee Brand
- Caffeine by Tea Brand
- Does a Medium Roast have more caffeine than a Dark Roast?
- Does Robusta have more caffeine than Arabica coffee?
- How Much Caffeine in a Cup of Coffee
- Caffeine Impact on Health
- Caffeine in Single Origin Coffee Beans
- Some Caffeine Stats
- Caffeine in Folgers Black Silk
Caffeine Content by Single Origin
Single Origin: Percentage (by weight)
- Brazil Bourbons: 1.20%
- Celebes Kalossi: 1.22%
- Colombia Excelso: 1.37%
- Colombia Supremo: 1.37%
- Ethiopian Harrar-Moka: 1.13%
- Guatemala Antigua: 1.32%
- Indian Mysore: 1.37%
- Jamaican Blue Mtn/Wallensford Estate: 1.24%
- Java Estate Kuyumas: 1.20%
- Kenya AA: 1.36%
- Kona Extra Prime: 1.32%
- Mexico Pluma Altura: 1.17%
- Mocha Mattari (Yemen): 1.01%
- New Guinea: 1.30%
- Panama Organic: 1.34%
- Sumatra Mandheling-Lintong: 1.30%
- Tanzania Peaberry: 1.42%
- Zimbabwe: 1.10%
- DECAFS: all @ .02% with Swiss Water Process
(Source: Newsletter--Mountanos Bros. Coffee Co., San Francisco)
eg. if you use 10 grams (10,000 mg) of coffee (generally, 2 tbsp), with 1.20% caffeine by weight, you'll get roughly (10,000 mg * 0.012 =) 120 mg of caffeine.
Note: caffeine is not necessarily 100% extracted via all brewing methods. For example, roughly twice as much caffeine is extracted by espresso brewing methods (high pressure, high temperature) than by standard drip-brewing. This means you won't get 120mg of caffeine per 5.3 ounce (160 ml) brewed coffee.
These numbers may be correct for the coffee offered by Mountanos Bros. Coffee Co., but they probably are not neccessarily correct in a generic way. Caffeine will vary from farm to farm, and plant variety to plant variety, and even year to year.
Should you choose a coffee based on caffeine content? Absolutely not. Coffee should be chosen based on flavor. If you need more caffeine, just drink another cup 🙂
Caffeine by Coffee Brand
Note that serving sizes vary by brand, which makes a direct comparison slightly more difficult.
Caffeine by Tea Brand
Does a Medium Roast have more caffeine than a Dark Roast?
Since coffee roasting only marginally decreases the amount of caffeine, a light roast, medium and dark roast will have negligible differences in caffeine content. There are myths that go both ways, with people claiming light roasts have more caffeine (negligibly true), and others claiming dark roasts have more caffeine (likely due to a more developed "coffee" flavor), but good old science comes to the rescue here:
Caffeine did not undergo significant degradation with only 5.4% being lost under severe roasting. Source
This is further offset by the fact that green coffee loses anywhere from 10%-20% of it's weight during the roasting process (evaporation of water) - meaning darker roasts may or may not have slightly more caffeine when comparing exact weights after roasting.
In general, however, it is true that a cup of regular Drip-Brewed, Arabica coffee with a medium roast will have about 120 milligrams of caffeine, and that a 30 ml shot of espresso with an espresso roast and Arabica coffee beans will have about 120 milligrams of caffeine.
Does Robusta have more caffeine than Arabica coffee?
As a general rule of thumb, robusta has approximately twice as much caffeine as arabica.
This will vary depending on specifically which arabica beans you're comparing against specifically which robusta beans.
The only way to know this, is by submitting samples to a lab for chemical analysis.
How Much Caffeine in a Cup of Coffee
It was 1819 when German chemist named Friedlieb Runge isolated caffeine though the first coffee shops had been opened in 1530 in Istanbul, Damascus and Syria.
In nature caffeine serves as a natural pesticide helping plants defend against predators including harmful insects.
When caffeine is consumed it leads to more alertness and energy through its ability to mimic a compound called adenosine that binds to the adenosine receptors of the brain. When this happens it has the effect of blocking real adenosine from its job of creating a feeling of drowsiness and slowing nerve impulses.
- A regular 43-gram Hershey's Milk Chocolate bar contains about 10 milligrams of caffeine.
- A typical cup of Decaffeinated Coffee containing about 7 ounces will likely have about 10 milligrams of caffeine.
- A 6 ounce cup of black tea will likely have about 50 milligrams of caffeine and green tea only about 30.
- You will get about 34 milligrams of caffeine in a 12 ounce Coke.
Caffeine can be chemically synthesized though this is not commonly done since caffeine is so easy to get as a by-product of decaffeinating substances with caffeine, such as coffee beans.
If you are wondering how much caffeine is in a cup of coffee because you are worried about your overall caffeine consumption then realize that there are many factors involved, and also remember that Instant Coffee is typically made using Robusta coffee beans which have about twice as much caffeine as Arabica coffee beans.
Caffeine Impact on Health
In general moderate amounts of coffee have only a mild effect on the body and do not cause the problems associated with excess caffeine intake.
Caffeine is actually negatively correlated with all-cause-morality: https://www.ncbi.nlm.nih.gov/pubmed/28697850
This means that coffee drinkers have a lower chance of dying in a given year, than non-coffee drinkers. The exact mechanism is unknown (anti-oxidants, life-style factors, or being more alert), but the general consensus is that drinking coffee is healthy.
If you are trying to quit drinking coffee and worried about caffeine withdrawal symptoms due to the caffeine in coffee that your body has become so accustomed to, then just reduce your amount of intake a little each day and you will barely notice any craving effects that may be associated with stopping caffeine intake.
You can also try drinking Decaffeinated Coffee since much of the pleasure of enjoying a cup of coffee in the morning is preserved and you may not even miss the caffeine at all since the warm beverage itself does a lot to help wake you in the morning.
With the French Press brewing method using strong coffee beans one cup of coffee can have way more caffeine in it that a moderately brewed cup, so you may just try using fewer grinds when you brew your coffee. If you like to visit Starbucks and enjoy espresso drinks then perhaps just ask for one shot of espresso instead of two.
The body's liver metabolizes caffeine after it is consumed and the stomach and small intestine absorb it, usually in less than one hour, and it proceeds to spread throughout the tissues of the body.
Caffeine in Single Origin Coffee Beans
To make a real difference in the caffeine content of a blend, you'll need to add Robusta beans rather than playing with varieties of Arabica. The blend shouldn't be dictated by how much caffeine you can squeeze out of it however - taste will always trump
Some Caffeine Stats
The chemical formula of caffeine is C8H10N4O2 and the chemical name of caffeine is 1,3,7-trimethylxanthine, and it is found in about 60 different plants.
About 450,000 cups of coffee are consumed in the U.S. every day.
Most humans consume their caffeine by getting it from either coffee beans or tea leaves, or else from various beverages that contain extracted caffeine, or from various natural sources like cocoa beans, the kola nut, Yaupon Holly, yerba mate and guarana berries.
Every day around 90% of adults in the U.S. consume caffeine.
Caffeine in Folgers Black Silk
Folgers Black Silk has roughly the same caffeine content as regular folgers coffee. As noted above, coffee only loses roughly 5% of its caffeine content between a light roast and a dark roast. While Folgers Black Silk is a very dark roasted, strong-tasting coffee, it will not have significantly less caffeine.
Folgers coffees contain 30-40mg caffeine per 1 tablespoon of ground coffee, which is 60-80mg caffeine per 12-oz brewed coffee.
Caffeine says
Yes, it is true to use 70-100 mg of caffeine in 8Oz size in general but this can be 140 mg in special conditions. Wonderful information shared by you really helpful.
Trish says
You're last comment made me roar with laughter
D. Michael Nowacki says
re: caffeine content
Coffee is made with the amount and FINENESS of grinds you use. As if anyone, let alone everyone, measures 10.6g of grinds and 8 oz of water. I happen to extract from 30-32 g of fine grinds with ~250 ml of water. Easily extracts twice as much solubles as pour-over "medium" grind.
What would be useful is to illustrate the weight and VOLUME of 25, 50 and 100 grams of beans; and provide the calculations of caffeine content based on the low and high values measured from various beans AND GRINDS SIZE as procured from a lowest common denominator such as Starbucks or Peets.
The fact that the beans vary so greatly is to be expected in an agricultural product; it would still be possible to get a useful estimate of the caffeine content if those who have direct access to lab data would communicate the data guided by the critical thinking and rigor demanded in an undergraduate research methods class.
BeanGuru says
re: I meant no disrespect, just trying to get the truth out there
Daniel,
Accept my apology if I offended you, that is not my intent. I think it's great that people write about coffee with passion. This happens to be one of those hot topics for me that I spend so much of my time dispelling that sometimes I have a hard time being completely objective.
I have other citings for this, I just am not able to locate them at the moment. This is the most recent citing, the rest of them date back into the 60's, 70's and 80's. If I'm not mistaking, the first such studies were conducted by Scott Laboratories in the 1930's and 1940's as they were creating hybrids for disease resistance and more robust production of Arabica beans. Again, I can't find those articles - I swear I'll scan all of this written documentation so it's searchable...
Cheers,
BeanGuru
BeanGuru says
re: Citing for Temperature that caffeine is destroyed
Caffeine
Melting Point 238.00 °C (about 460 °F - so my memory was off but still in range)
Boiling Point 416.8±37.0 °C Press: 760 Torr
Enthalpy of Vaporization 67.01±3.0 kJ/mol Press: 760 Torr
No mention of decomposition when it boils.
Also:
Thermal decomposition of methylxanthines.
Authors: Wesolowski, M.1 Szynkaruk, P.1
Journal of Thermal Analysis & Calorimetry; Sep2008, Vol. 93 Issue 3, p739-746, 8p, 3 charts, 3 diagrams, 3 graphs
The thermal decompn. of theophylline, theobromine, caffeine, diprophylline and aminophylline were evaluated by calorimetrical, thermoanal. and computational methods. Calorimetrical studies have been performed with aid of a heat flux Mettler Toledo DSC system. Ten mg samples were encapsulated in a 40 μL flat-bottomed aluminum pans. Measurements at form 20 to 400° were carried out at a heating rate of 10 and 20° min-1 under an air stream. It has been established that the values of m.ps., heat of transitions and enthalpy for methylxanthines under study varied with the increasing of heating ra...
Daniel Owen says
re: RE: Where's the science...
I won't dispute your comments but I will ask that if you are going to make the assertion that that the article is wrong you should be siting your sources instead of making statements without any backing.
If you have articles in peer reviewed scientific journals or respected coffee trade publications please site them so the article can have any inaccuracies corrected. Having said that, at the time this article was written it represented the best understanding of hobbyists and professionals in the field so I will stand by it until better evidence is presented.
BeanGuru says
re: This is patently false
The darker the roast, the higher the acid level.
BeanGuru says
re: 1 more tidbit
I need to add that 2nd crack coffee, while not containing more caffeine, does make it easier to harvest the caffeine because the event of 2nd crack is the destruction of cellular walls and burning of sugars. What this means is that the caffeine already present in the bean is far easier to extract in a coarser grind than a 1st crack coffee.
The finer you grind the less effect this has, but it is something to understand and consider.
BeanGuru
BeanGuru says
re: Where's the science...
I spend more time trying to fix nonsensical articles about caffeine levels according to roast depth, than almost any other coffee myth...
Here's the cliff notes: Unless you roast the coffee beyond 550F, you're not destroying caffeine. End of the story, nothing more to say about the amount of caffeine available in the bean itself. So the debate about 1st crack vs 2nd crack is a pretty simple answer, they're the same.
Now, brewing method does matter and where time should be spent.
How fine you grind and at what temperature you brew and for how long will determine how much of the total caffeine you extract into the coffee you drink and this can vary widely.
Here are the rules and it's all based on physics:
1. The finer you grind the coffee the more caffeine you have access to
2. The hotter the water you brew with, you guessed it, the more caffeine you can extract
3. The longer you brew for, again, the more caffeine you can extract
Therefor, a Turkish grind brewed to boiling, this usually takes around 5 minutes. Since this is largely a social event and the person preparing the coffee is in social dialog, times vary greatly. If you're fortunate to have a Bekos Turkish coffee maker, then it's done in a thrifty minute or so. Turkish brewed coffee is king of caffeine for these three reasons, finest of grind (less espresso), hottest of water and time is on the longer end of the spectrum for hot brew methods. There's also a twist to Turkish coffee, it is Full-Concoction - meaning the grind is never separated from the drink. Theoretically, if you drank it fast enough and drank a substantial amount of the grinds too, ounce per ounce this is the king of caffeine.
On the other end of the spectrum is Cold Toddy brewing, where temperatures are very cold (floating around 34 degrees) a pretty fine grind, but a substantially longer exposure to water, on the order of 24 hours. Because the temperature is close to freezing, you get some really helpful benefits for the best coffee possible. The cold temperatures slow down the extraction of acid, carbon dioxide, nitrogen, potassium and other roasting bi-products that aren't coffee flavors as well as lower caffeine. Cold Toddy is a Semi-Concotion, meaning the ground coffee is partially removed before serving or consumed.
I'm in the process of sending off a single lot of coffee (from the same harvest, farm and bag), sample of green, 300 Degree, 310 Degree, 320 Degree, 330 Degree, 340 Degree, 350 Degree and a 400 Degree roasted samples to a lab to have the caffeine measured in each sample ground to Espresso and extracted using boiling water for 4 minutes, 200 Degree water for 4 minutes, 180 Degree water for 4 minutes and 34 degrees for 18 hours.
I'll certainly be publishing the results...
BeanGuru
User says
re: fibromyalgia is a
fibromyalgia is a psychological disease .. nothing you can take will cure you. you'll have to wake up, go to work like everyone else. everyone is in pain in this world. live with it
coffee buzz says
re: I enjoyed the post, thank
I enjoyed the post, thank you. For the readers who are still unclear; The truth is that caffeine is extremely stable during the roasting process. You will not lose caffeine in the roasting process. The only things that change are the acidity("bite" or "flavor") and weight of the bean. The amount of caffeine in your cup depends on the density of the bean (weight determines your caffeine intake) lighter doses are the only way to lessen the buzz.
steve tha snake says
re: wtf
here guys, something to help u out. a good memory tool for ya. light for light roast and light on the caffeine please. yaw holla now if I can help out anymore with this BULLSHIT!!!!!!
User says
re: It is very straight forward.
It is very straight forward. see this example for the Ethiopian.
An 8 oz cup of coffee is made with 10.6g of coffee.
(10.6g X 1.13%)=0.12g = 120mg caffeine
Now go drink some coffee.
Alex Carter Pickup Artist says
re: dark coffee is easy for the stomach
If not anything else, recent research shows that roasting the coffee seeds more results in a chemical that reduces the formation of acid in the stomach. This means less heartburn with dark coffee.
User says
re: ...
did you actually read the original post? Why would you order a blonde at Starbucks expecting a "lighter brew"? What does that even?
Danielle says
re: What my husband Does
What my husband does to get a lot of caffeine and wake up fast and strong. Now I warn you most people WILL NOT try this. I tell him I think his coffee looks like oil from a car. But what he does is use enough grounds for an entire pot of coffee but then he only uses enough water for a half a pot of coffee. So you get all the caffeine of an entire pot of coffee in one big cup. I noticed I think he fills the water to about the 6 line which when it comes out it give him enough coffee to fill one of those about 16-18 oz type sized cup. I'm not entirely sure what size his is because it's not here, he's got it with him out of town so I'm guessing off memory. I will tell you that I'm using his coffee pot at the moment because mine is in storage and he just got a new job so he's away for months on training it took me forever to clean out his coffee pot and it did, it literally looked like I was cleaning up oil. I've tasted it and unless you've got a taste for having your coffee black and just black but BLACK this won't work for you. But I will also say that my husband goes from half asleep but head (rated G comments) lol to wide awake talking to me a mile a minute and my husband doesn't talk. He's a shy person even to me, he talks once in a while but not a whole lot. So I know that if I want to have a decent conversation with him that I've got to be awake in the mornings when he's had his coffee. So this works.
You can always try a variation of this you don't have to put in the full amount of grounds that he does you can do a little less. But I can promise you this will work. My husband likes it BLACK. But you could possibly take what he does and add sugar to it, it might take a LOT of sugar if you can't stand how black it is. But If you want to wake up I promise this will work. And just so you are aware he uses Folgers Black Silk. It's his favorite. And I use Yaban Dark Roast, although right now I'm stuck with the light roast because I accidentally when I was buying my coffee in bulk got 2 Dark and the third one I grabbed I wasn't paying attention but it apparently wasn't the Dark Roast. I am not sure if I agree that either dark or light has less or more caffeine in it. So I just go for what I love the taste of. I'll also point out that I have diligently spent years buying flavored coffee while my husband made faces at me and told me I could not make my coffee in his pot because the flavors that he hates stain the flavor of his coffee. And one day when I was out of mine I used his Black Silk, it woke me up more than anything I've ever used and when I added my creamer to it I just fell in love. Only problem being that with what I used to drink if I missed a day I didn't get caffeine head aches and now I do. lol. Then one day when I went to the store the Black Silk was not on sale and the price was so high that I said NO WAY JOSE. So I found something else that might work. I bought one Maxwell house and a Yuban both dark roast to get as close to his black silk as possible. Wanted to try them both out see if there was one that he would like for times like this this when his first choice was not available. I used the Yuban and ended up liking it more than I did the Black Silk. So now he drinks the Black Silk and I drink the Yuban Dark Roast. I think it does the trick for me to wake up. And if I need a little extra jolt I had a few more tbl spoons of grounds than it calls for. Anyway sorry for the rambling. Hope this helped at all.
Danielle says
re: I like this very much
My husband and I have been having this very same conversation for over the last year. He's been telling me that the lighter roast has more caffeine in it. While other people have either agreed or disagreed. And I have a really good friend who has worked at Starbucks for a long time and been to many training seminars involving such topics. And when I asked him, I honestly can't remember what it was that he actually said. But I do know that whatever it was it still did not really answer my question. So when I was in a debate with a roommate this morning (my husband is out of town for work so he was not involved) I decided to get back online and try do some research on it and see what I could find. I will say that your article is the best one that I have read. It explains everything so clearly and it make it much easier to understand. I was finding it very hard to understand how one or the other would have more caffeine than the other either way. So thank you for your article. It was very helpful and I'm actually going to send the link to my husband so he can read it. I think he will like how you explained it as well. Thanks. 2013-07-21
User says
re: not liking the blond veranda
not liking the blond veranda roast from starbucks. some people still believe that caffeine response is all in a persons head. I got the blond k-cup with expectation of less caffeine response not more. didn't know anything about the length of roasting time having anything to do with it. I just thought it would be a lighter brew. mega heart palp reaction and not in my head. I have less reaction to the expresso brews and dark brews.
User says
re: Caffeine content
It was my understanding that as you roast coffee longer, the oils come out from the center of the bean and that is where the caffeine is stored, quite a bit of the caffeine burns off or is lost in the oil. This has always been the case for me, I get a caffeine jolt on light roast coffee but not on dark roast.
Curious says
re: Measuring ground not whole beans
Yes, I was wondering this as well. Could somebody please clarify whether measuring a scoop of grounds would have an affect on this article's hypothesis?
I believe that the dark roast would actually have more caffeine in a brewed cup, because if you are filling a measured scoop with ground beans, as opposed to whole beans, the packing efficiency would be much improved. With the packing efficiency of ground coffee, the different sizes between dark and light roast whole beans would be inconsequential because they are both ground, right? Therefore, the ratio of caffeine to weight would be more important that volume.
Am I wrong?
Donna says
re: caffeine and fibromyalgia
This is Donna here to clarify my "6 cups of some sort of caffeine a day" estimation. To be clearer, I usually had two large sized mugs of coffee (1 1/2 cups each) every morning and 2 to 3 cups (8 ounces) of tea every afternoon. I am completely off of all caffeine at this time and my pain level has decreased even more now. I am not out of pain completely and I do struggle with fatique, but probably not much more than when I was on caffeine. I will not go back and I have hope that maybe in a little more time my body might heal even more. Consider tapering off until you are caffeine free, it really might help.
User says
re: Ha
Thanks for posting the article. Now I have a better understanding.
I agree, it’s a sad day when a misspelled word had more weight than the content
of the article. To Mr Anonomous, I’ve learned to be careful when throwing out
criticism as I may have some fingers pointing back at me. The correct format
when using quotes is to have the quotes on the outside. Therefore the correct
format is ’lose/loose,’ not ‘lose/loose’, but no one is pointing fingers here!
User says
re: Try cutting down your
Try cutting down your caffeine. That's what she's saying.
User says
re: caffeine
I don't understand this persons explanation. "1/2 cup of caffeine from 6 cups of some sort of caffeine a day". This Information may be usefull to me as I have fibromyalgia also. I just do't understand this sentence? HELP 😉
kosmicken says
re: Measuring ground not whole beans
What if you grind the beans before measuring? Though the individual beans may be different sizes between light and dark roast of the same varietal, once ground, the grinds would be the same size. If my understanding of this article and my logic are correct, I take it the dark roast would have slightly more caffeine than an equal measure of light roast?
casey says
re: more than any other drink
NOS....260 mg!!!! woaaa. i drink two a day and let me tell you...
Donna says
re: caffeine and fibromyalgia
As my pain level has increased with my fibromyalgia, I've become desperate to find a way to control it. I have tried special diets, medication, exercise etc. So far none of it has worked. Just this week I heard caffeine may have a influence on this disease. I'm currently down to half a cup of caffeine from six cups of some sort of caffeine a day. There is no doubt, I am in less pain. Pass the word, people need to know this before they do something stupid.
User says
re: wow
well duh ur prego lol
Daniel Owen says
re: Re: Nice explanation, but...
OK I finally fixed the typo. I’m not sure what is says about the article that a typo is the most talked about item in this article.
User says
re: You are right that for 8
You are right that for 8 ounces it is 36 mg, but the mountain dew is 12 ounces. If you scale it up to 12 ounces (12/8=1.5, 1.5*36=54), it comes out to 54 mg. Obviously there is some rounding in the label, so 55 mg is plausible.
User says
re: Nice explanation, but...
the present tense form for the verb where something is lost is 'lose', not 'loose', which is something you might do to a knot. This is in spite of the current internet trend to spell it 'loose'.
User says
re: You probably didn't notice
You probably didn't notice the amount of Mountain Dew that had 55 mg of caffeine was 12 ounces rather than the 36 mg for 8 oz. Just wanted to clarify. Thanks & may all readrs have a beautiful day!
pwnage says
re: Actually...
Well he made this comment in 2011 so he was clearly ahead of his time. Not caring about being intelligent is soooooooo OWS.
User says
re: correcting general;;
You are sooo rite
Pewpypants says
re: Correcting people's grammar
Correcting people's grammar and getting a mini hard on from it was soooo 2012!
Anymouse says
re: What do you care?
I surely don't eat the crap in that link you listed. I know better because I'm an educated consumer. I CAN'T have caffeine for several medical reasons. A small amount such as in a mini candy bar or decaf coffee is ok but no more. I know to stay away from "energy" anything, or similar wording. Pretty much any processed foods.
User says
re: Are you so idiotic that you
Are you so idiotic that you can't figure out what he was trying to say?
User says
re: LMAO! That is all.
LMAO! That is all.
User says
re: Check again
Check again, caffeine start being added to more and more products, w/o being required to disclose the fact or amount ...
wingus says
re: You should re-read the
You should re-read the article.
"Assuming all other variables are the same, if you measure by weight you actually have more caffeine in dark roast because the water loss is faster than the minimal caffeine loss during roasting. If you measure by volume you have less caffeine because the beans expand as they roast."
Measuring by VOLUME (dump the beans into a measuring cup), a dark roasted bean will have less caffeine compared to the same VOLUME of the same bean that has been lightly roasted.
Measuring by WEIGHT (dump the beans onto a scale), a dark roasted bean will have more caffeine compared to the same WEIGHT of the same bean that has been lightly roasted.
User says
re: If you go by looks of how
If you go by looks of how much coffee, then thats probably volume and not weight. I do my coffee by weight. Many people have a magic ratio of water, beans etc.
User says
re: Now it makes sense. Thanks!
Now it makes sense. Thanks!