Tag: Coffee science

According to the National Coffee Association, decaffeination processes remove around 97% of the caffeine naturally found in coffee beans, meaning a decaf cappuccino still has a trace amount of caffeine. While significantly less than a regular cappuccino, it is not completely caffeine-free, a fact that is often misunderstood by consumers.

The average pH of brewed coffee falls between 4.85 and 5.4, making it naturally mildly acidic. Thus, the question, 'Does Starbucks coffee have acid in it?' has a straightforward answer: all coffee, including Starbucks', contains natural acids.

Over a third of the gases released from roasted coffee are carbon dioxide (CO2). This CO2, a natural byproduct of the roasting process, is a critical component that affects both the flavor and freshness of your coffee.

According to Consumer Reports, adding just two ounces of cream to two daily cups of coffee can add up to 87,600 calories and 8,760 grams of fat over a year. Whether it is better to use cream or milk in coffee depends entirely on your desired flavor, texture, and nutritional intake.

A single Arabica coffee bean contains an average of 6 milligrams of caffeine, while Robusta beans have double that amount. This natural compound is integral to the coffee plant's biology and varies significantly depending on the bean type, processing, and brewing method.

According to the National Coffee Data Trends Market Research from 2024, 14% of Americans prefer espresso for its flavor and strength, with espresso drink consumption increasing by 50% since 2015. The concentrated intensity and distinct characteristics of espresso coffee set it apart from other brewing methods, making it a revered ritual for coffee lovers worldwide.

Pour over coffee typically contains a similar or even slightly higher amount of caffeine per cup than regular drip coffee, with one source citing a brew of 175 mg per 8-ounce serving. This is because the manual process offers precise control over the extraction variables, which directly impacts the final caffeine level.

According to coffee chemists, caffeine is a stable organic molecule that doesn't degrade significantly in brewed coffee. This means the stimulant in a forgotten cup remains largely intact, even after several hours or a day. While the taste and aroma change, the caffeine itself is resilient.

While it's a common assumption, the form of coffee—whether whole bean or ground—does not inherently change its caffeine content. In fact, the amount of caffeine is determined by the bean variety, not its physical state. So, do coffee beans have more caffeine than ground coffee? The key to understanding caffeine levels is knowing what influences its extraction during brewing.

According to the U.S. Food and Drug Administration (FDA) and other health authorities, healthy adults should limit their caffeine intake to 400 milligrams per day. Consuming 12 shots of espresso significantly exceeds this recommended limit, presenting serious and potentially dangerous health consequences.