Does Hazelnut Coffee Have Less Caffeine Than Regular Coffee? Debunking the Myth

November 11, 2025 •

4 min read

Adding flavor to coffee beans, including hazelnut, does not significantly impact their caffeine content. Many consumers wrongly assume that the sweet, nutty taste of hazelnut coffee comes at the cost of caffeine, but the level of this natural stimulant remains virtually unchanged.

Quick Summary

The flavoring process, often involving oils or extracts, has no effect on the caffeine naturally present in coffee beans. Caffeine content is determined by bean type, roast, and brewing method, not by added flavors.

Key Points

Flavoring vs. Caffeine: Adding hazelnut flavoring, whether through oils or syrups, does not affect the natural caffeine content of coffee beans.
Primary Caffeine Factors: The actual amount of caffeine in your cup is determined by the bean variety (Robusta has more than Arabica), the roast level (lighter roasts contain slightly more), and the brewing method.
Hazelnut Flavor Application: Flavoring oils are typically applied to beans after roasting, which is a superficial process that doesn't impact the bean's inherent chemical composition.
The Robusta-Hazelnut Effect: A hazelnut coffee made with high-caffeine Robusta beans will have significantly more caffeine than a regular coffee made with low-caffeine Arabica beans.
Brewing Method Matters: Different brewing techniques, like cold brew or French press, extract different amounts of caffeine, making them more influential on the final cup's strength than the flavor.
Taste vs. Potency: The strong flavor of a dark roast doesn't equate to a higher caffeine level; in fact, a lighter roast can be more caffeinated.

The Flavoring Process: Separating Myth from Fact

The misconception that hazelnut coffee has less caffeine stems from the belief that its pleasant, nutty flavor dilutes or replaces some of the coffee's core components. In reality, most commercially produced hazelnut coffee is simply standard coffee beans that have been infused with flavor oils after the roasting process. The flavor is a superficial coating, and since caffeine is an inherent chemical compound within the bean itself, this external application does not reduce its concentration.

How Hazelnut Flavoring Is Applied

Flavoring Oils: This is the most common method. Once the beans are roasted and cooled, they are coated with natural or artificial flavor oils. These oils are absorbed by the beans, giving the brew its distinct taste and aroma without altering the underlying coffee.
Flavor Syrups: Some cafes and home brewers add hazelnut-flavored syrups directly to brewed coffee. This method also does not affect the coffee's original caffeine level, though it does introduce additional calories and sugar.
Blended with Nuts: A less common but more natural approach involves grinding real roasted hazelnuts with the coffee beans before brewing. This can impart a true nutty flavor, but it is important to note that hazelnuts themselves do not contain caffeine, so this method also doesn't reduce the final brew's caffeine level.

What Truly Influences a Coffee's Caffeine Content

While flavoring has a negligible impact, several other factors play a significant role in determining how much caffeine ends up in your cup. Understanding these variables is key to managing your intake and selecting a brew that suits your needs.

Bean Variety: Arabica vs. Robusta

The two primary types of coffee beans, Arabica and Robusta, have naturally different caffeine levels. Arabica beans are known for their smoother flavor and aromatic qualities but contain less caffeine. Robusta beans, on the other hand, have a stronger, more bitter taste and can contain up to twice the amount of caffeine as Arabica beans. Therefore, a cup of hazelnut coffee made with Robusta beans will be far more caffeinated than a cup of regular coffee made with Arabica beans.

Roast Level: Dark vs. Light

A popular myth is that darker roasts contain more caffeine because of their intense flavor. However, the opposite is actually true. Caffeine is highly stable during roasting. As beans are roasted longer, they lose moisture and become less dense. When measuring by scoop, a scoop of less-dense dark roast beans contains less bean mass and therefore slightly less caffeine than a scoop of denser light roast beans. When measured by weight, the difference is negligible.

The Brewing Method

The way you brew your coffee affects how much caffeine is extracted from the grounds.

Drip or Filter Coffee: Offers a moderate amount of caffeine due to the extended contact time between water and grounds.
French Press: The full immersion of grounds in water for an extended period typically results in a brew with a slightly higher caffeine content than drip coffee.
Espresso: Though it has a higher concentration of caffeine per ounce, a standard espresso shot (1-2 oz) may have less total caffeine than a full 8-ounce cup of drip coffee because of its smaller serving size.
Cold Brew: With an extended steeping time (12–24 hours), cold brew often has a higher caffeine content, although it depends on the coffee-to-water ratio.

Comparison Table: Hazelnut Flavored vs. Regular Coffee


Feature	Hazelnut Flavored Coffee	Regular Coffee (unflavored)
Flavor	Nutty, sweet, aromatic; artificial or natural flavoring added after roasting.	Classic coffee taste; flavor profile depends on bean variety and roast.
Caffeine Source	Caffeine is inherent to the coffee bean. Flavoring is added separately.	Caffeine is inherent to the coffee bean. No added flavorings.
Aroma	Predominantly smells of toasted hazelnut.	Smells of roasted coffee; aroma varies by bean origin and roast level.
Caffeine Content	The same as regular coffee, assuming all other factors (bean type, roast, brew) are identical.	The benchmark for comparison; caffeine content is unaffected by additives.
Ingredients	Coffee beans plus flavoring oils or extracts.	100% coffee beans.

Conclusion: Flavor Doesn't Dictate the Kick

The notion that hazelnut coffee has less caffeine than regular coffee is a persistent myth. The flavor is added to the beans externally and does not chemically alter the caffeine content. The true determinants of a coffee's stimulating power are the type of bean used (Arabica vs. Robusta), the roast level, and the brewing method. For those concerned about caffeine intake, paying attention to these factors is far more useful than choosing a flavor. For more general information on coffee's caffeine content, reliable sources are available.

So, if you prefer the smooth, nutty taste of hazelnut, you can enjoy it knowing that your cup's energy-boosting properties are no different from an unflavored brew, provided you start with the same base coffee. The choice ultimately comes down to personal taste preference, not a trade-off in caffeine.

Frequently Asked Questions

No, there is no significant difference. Decaffeination removes the majority of the caffeine from both hazelnut and regular coffee beans before any flavor is added. The flavor does not reintroduce or alter the trace amounts of caffeine remaining.

No, adding hazelnut syrup to your brewed coffee will not change its caffeine content. The syrup is simply a sweetener and flavor agent that is added after the brewing process is complete.

Yes, you can control the caffeine level by starting with a specific type of bean. For a lower-caffeine option, choose a hazelnut coffee made with Arabica beans, not Robusta beans. You can also mix decaf and regular beans.

Generally, yes. The caffeine content is primarily determined by the bean type, roast, and brewing method, not the flavor itself. This applies to most flavored coffees, whether vanilla, caramel, or hazelnut.

Hazelnut coffee is typically made by infusing roasted coffee beans with natural or artificial flavor compounds. In some cases, real nuts may be used, but this is less common, especially for commercial products.

Black hazelnut coffee is nutritionally similar to regular black coffee. The main difference lies in potential added sugars and fats if you use flavored syrups or creamers. Choosing black flavored coffee from flavored beans is a good way to enjoy the taste without extra calories.

Yes, the brand can influence the caffeine level, as different roasters use varying beans and techniques. High-quality roasters are more transparent about their bean sources and roast levels, which are the real determinants of caffeine content.