A Guide to Caffeine Content in A Cup of Coffee

Coffee is rich in caffeine content. In fact, it is one of the largest dietary sources of caffeine. It is said that one cup of coffee provides nearly 95mg of caffeine.

However, the amount of caffeine entering the body ranges from about zero to more than 500mg, depending on the type of coffee drink.

So let’s first explore the factors that determine the amount of caffeine.

 

4 Factors that Determine the Caffeine Content

 

Coffee Bean Type

Coffee beans come in different varieties and each variety typically has a different amount of caffeine.

Roasting Process

Lightly roasted beans contain more amount of caffeine in comparison to darker roasted ones. However, darker roasted coffee beans possess a deeper flavor.

Coffee Type

The caffeine amount may vary according to the type of coffee like espresso, brewed coffee, decay coffee and instant coffee.

Size of serving

The amount of caffeine present in one cup of coffee ranges from 30ml-700ml.

 

Determining the Caffeine Content

 

The type of coffee you are consuming serves as the most significant determinant of the content of caffeine.

Espresso

You can make espresso by impelling a little amount of steam or hot water via grounded coffee beans.

Espresso is known to contain more amount of caffeine per volume compared to regular coffee. However, while espresso is served in small amounts, it typically has less caffeine per serving.

In one shot of espresso of about 30ml-50ml, there is nearly 63mg of caffeine. Thus, if you sip a double shot of espresso, you will consume nearly 125mg of caffeine.

Brewed Coffee

The most usual way of making coffee is brewing. Pour boiling or hot water on grounded coffee beans and prepare your brewed coffee.

However, brewed coffee, also known as regular coffee has caffeine of nearly 70mg-140mg.

Instant Coffee

You can make instant coffee from brewed coffee. Instant coffee is usually dry, large pieces that dissolve in the water.

Add one or two teaspoons of dried coffee to hot water for preparing instant coffee. You don’t need to brew.

Interestingly, the caffeine amount in instant coffee is lesser than in regular coffee. It is said that once cup of instant coffee contains approximately 30mg-90mg caffeine.

Decaf Coffee

Well, don’t go with the name as decaf coffee has coffee. The amount of caffeine present in decaf coffee may vary based on the variety, ranging from 0-7mg per cup.

However, an average cup of decaf coffee contains about 3mg of caffeine.

Some varieties may have higher caffeine contents. It typically depends on the coffee type, de-caffeination process as well as cup size.

Do you need to worry about Caffeine?

Now you already know that coffee is rich in antioxidants. In fact, several researches have shown that coffee is good for health.

However, many studies show that higher consumption of caffeine can cause adverse effects to health like sleep disruptions, restlessness and anxiety.

If you consume 400mg-600mg of caffeine each day, you don’t have fret as it won’t cause any adverse effect.

The fact is that drinking about four to six cups of coffee each day can harm your body.

With that said, the effects of caffeine on health vary from person to person. While you might be sensitive to it, others may stay unaffected even by higher amounts of intake.

Just sip cups of pure Kenyan coffee beans and check the amount that suits you.

Are you wondering where to get pure Kenyan coffee beans?

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Order today to get it deliver at your door in as little time as possible.

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Things You Should Know about Coffee And Antioxidants

Like any other coffee lovers, you might also put forward the antioxidants of coffee to testify that your favorite beverage is healthy.

However, opinions on it may vary from one person to another. While some may regard coffee as vitalizing and healthy, others may claim it to be harmful and addictive.

So are antioxidants really beneficial to health? Do antioxidants outweigh the sleepless nights that caffeine can cause?

Well, if you dig into the researches and evidences, most of the studies executed on this beverage and its effect on health will show that it is beneficial.

Research has shown that one of the most significant sources of antioxidants in human edibles is coffee.

Thus, let’s us today delve into the essential facts that every coffee fanatic should know about the impressive content of antioxidant in coffee.

Coffee is Rich in Many Potential Antioxidants

If you might be aware that free radicals attack our body constantly that eventually destroy essential molecules such as DNA and proteins.

Antioxidants are known to demobilize these free radicals. They prevent human body from aging as well as several diseases, including cancer.

So one of the edibles that is specifically loaded with various potential antioxidants is coffee. The beverage has antioxidants, including polyphenols and hydrocinnamic acids.

While polyphenols protects the body from cancer, type 2 diabetes, heart disease and more, hydrocinnamic acids helps in disarming free radicals and also, warding off oxidative stress.

The Most Significant Dietary Antioxidants’ Source

If you consume coffee everyday, it means you devor nearly 1-2 grams of antioxidants each day.

In the Western diet, beverages supply the largest amount of antioxidants. You will be interested to know that beverages offer about 79% of dietary antioxidants; whereas, 21% of it come from food.

Thus, people are typically more inclined to consuming drinks loaded with antioxidants than foods.

Moreover, a study was conducted to measure the content of antioxidants in different foods. And coffee achieved the 11th position in it, leaving behind various kinds of berries.

People consume many cups of the beverage each day and berries less. Thus, although berries are richer in antioxidants level, the amount of antioxidants entering our body comes from coffee.

Coffee lowers the risk of several diseases

Coffee is known to lower the risk of various diseases. Studies have shown that people who drink coffee almost regularly have lower chances (23-50%) to suffer from Type 2 diabetes.

Every cup can reduce the risk of this disease up to 7%.

What’s more, coffee is good for liver. Many studies have seen that coffee drinkers had lowered the risk of stroke, heart diseases, and also colorectal cancer.

Moreover, if you consume coffee regularly, chances of suffering from Parkinson’s and Alzheimer’ds disease decrease by 32%-65%.

Another interesting fact is that coffee can help in eliminating depression in women, thereby improving the mental health.

Overall, keep in mind that there are many edibles that contain a high amount of antioxidants. But coffee is one of the biggest sources out of all.

If you want to ensure optimal health, it is always best to eat fruits and vegetables, besides enjoying several sips of premium quality coffee beans.

And for those who want to consume high quality coffee beans, browse the collection of coffee beans at Kahawa Safi. You will find 100% pure Kenyan coffee beans at reasonable prices.

Buy premium Kenyan coffee beans online at Kahawa Safi and enjoy the best sips of coffee every morning.

Factors That Influence Coffee Quality And Flavor

As coffee lovers, we know that there is a really broad range of characteristics that you can find in coffee. From earthy tones to sweet fruit flavours, to floral and tea-like aromatics, but what determines which of these characteristics will be found in your cup?Today we shall highlight ten important factors that determine what you’ll taste in your carefully brewed cup of coffee.

  1. VARIETY

For the best tasting coffee, always buy 100% arabica beans. Arabica beans are usually flavor rich, while robusta beans have more caffeine and less flavor and are cheaper to produce. The exception to this rule is that some very good espresso coffees will have small amounts of the highest quality robusta beans on the market.

  1. CLIMATE

Coffee demands the perfect balance of sunlight, rain and temperature to produce the highest-quality beans. The climate of a region controls the length of the growing season and whether cherries ripen at optimal times. Even small variations in temperature and rainfall can make a big difference in the quality of the harvest. Soil provides many of the minerals and nutrients that the coffee plant absorbs, and these in turn affect flavor, body and acidity. Cooler temperatures allow cherries to ripen more slowly, developing fuller flavor.

  1. TERROIR

Terroir is the influence of where the coffee is grown. We all know that coffees from Kenya generally taste pretty different to coffees from Brazil. We also know that coffees from nearby areas can have similarities. These are the results of the influences of terroir. Of course the specific elements of a terroir that are responsible for the impact on coffee flavour are numerous and complex, but altitude, climate, soil type, soil micro-biome and topography are some of the important factors. Paying attention to where your coffee comes from, and what some of the defining characteristics of that terroir are is helpful if you want to understand your coffee better.

  1. FARMING PRACTICES

The best coffees come from regions where farmers have implemented farming practices and techniques that coax the best flavors from the bean. Proper fertilization, irrigation, pruning and care encourage the development of high-quality coffee. These practices have a huge impact on the taste of the coffee you drink. Everything from the use of chemicals to planting patterns ultimately affect the nature of the crop. One particularly important practice is picking. Coffee is best when it is picked at optimal ripeness, but since coffee cherries don’t ripen at a uniform rate, for the best results, cherries must be picked by hand, by labourers who are trained to pay attention to the ripeness of the fruit they are harvesting. Once coffee cherries are harvested, they must be processed immediately to avoid mold or rotting.

  1. PROCESSING

There are three main ways of processing coffee cherries, and each contributes very different qualities to the finished coffee.

Dry or natural processing: The coffee cherries are spread out to dry on rooftops or platforms in the sun for seven to ten days. During the drying phase, the cherries must be raked and turned regularly to prevent the development of mould, which would contribute “off” flavors. Once the skin and fruit have become brittle, they are removed from the bean, usually by hand. These coffees tend to have fuller body, thicker viscosity and more restrained acidity with an earthy taste. They also exhibit wild, rich fruit flavors that are seldom found in washed coffees.

Washed or wet-processed coffees: This more modern style of processing involves briefly fermenting the coffee cherries and then removing the seeds from the fruit or pulp. This method has an advantage in that with the outer, fruity layer, some of the risk of spoilage is removed. Wet-processed coffees generally have a cleaner profile with brighter acidity and light to medium body.

Pulp natural or semi-washed/honey-prep processingis a hybrid method where the coffee cherries go through the first step of the washing process to remove the outer skin, but are allowed to dry with the fruit pulp clinging to the parchment layer covering the bean instead of immediately undergoing fermentation and washing . Pulp natural coffees tend to taste cleaner than dry-processed coffees but are perceived to have more body and muted acidity than fully washed coffees. They frequently exhibit sweetness, especially honey, brown sugar and caramel flavors, and a level of fruitiness that falls between that of wet- and dry-processed coffees.

  1. SORTING

Coffee cherries are sorted immediately after harvest to remove unripe and substandard berries. During wet processing, beans that float are removed and discarded, adding a second layer of sorting. Regardless of the processing method used, beans may be sorted again for size, shape and color before milling and packaging. Each sort removes coffee beans that don’t meet particular standards, leaving only the highest-quality beans to make it into your cup.

  1. STORAGE

While green coffee beans don’t stale as quickly as roasted coffee beans, they will lose flavor over time. The way they are stored before, during and after shipping can significantly affect cup quality many importers prefer coffee shipped in alternative containers which protect the beans from moisture, odors and other outside factors that can affect the flavor. Coffee stored in a warehouse for months or, in some cases, a year or more, will not be as flavorful as coffee that is fresh from harvest. With proper packaging, whole bean coffee can be stored up to 4 weeks in valve-seal bags and still be full flavored, though aiming for drinking within 2 weeks is ideal. For freshness it is better to buy vacuum packaged containers with expiration date and valves that allow CO2 to escape while keeping oxygen out of the bag to ensure freshness.

  1. ROASTING

Roasting affects coffee flavor profoundly. Heat causes chemical changes within the coffee bean, caramelizing the sugars and bringing out the flavors of the acids and other elements present. The same coffee will taste completely different at a light roast level than it does at a medium or dark roast level.  After sourcing and selection, the roaster helps to realise the full potential of the coffee by carefully crafting a roast profile that will suit that set of beans. The roaster has to fine tune variables like roast time, charge temperature, rate of rise, drum speed, air flow & cooling speed, while responding to data like temperature logs, first and second crack timing, and most importantly sensory experience.

  1. BLENDING

Single origins are becoming increasingly popular, probably because they allow the drinker to experience the fruits of the coffee farmer’s labour quite literally. Even so blending can be a masterful craft in its own right. In its basic forms, it can ensure a more consistent flavour experience throughout the year as the inputs to that blend change with the season. At its best, a blend can be a unique taste experience, whose flavour is more than just a sum of those of its component parts.

  1. BREWING

One mistake that new coffee lovers make is assuming that the exact same brewing parameters will bring out the best in every coffee. Your brewing variables need to match the coffee your brewing as well as the brew method. The method may even need to be tweaked to respond to ambient conditions like heat, humidity and altitude. Even in a simple manual brew method, changes in brewing variables can be the difference between a decent and a delicious cup. Some important variables are:

Grind size and uniformity

The finer a coffee is ground, the more surface area there is and the larger the grind, the smaller the surface area.  The optimum grind (coarseness) is somewhere between the two extremes. If you get a cup of coffee produced from a quality bean but it is too weak and insipid, the coffee may have been ground too coarsely. If the coffee is unacceptably bitter, perhaps the grind is too fine, with too-high levels of organic acids being extracted.

Water Temperature

Temperature strongly influences solubility and rates of extraction. The solubility of caffeine is moderately affected by temperature and the solubility of the organic acids is strongly affected by temperature.

Extraction Time

The ideal cup of coffee is one that has maximum caffeine and maximum volatile oils while limiting the bitter organic acids, 4 minutes should be just about perfect for the perfect brew. If extraction takes only two minutes you will have a coffee high in caffeine but weak in flavour, aroma and bitterness. If extracted for too long, say to 8 minutes, the coffee will contain high amounts of organic acids, which can make it unacceptably bitter.

Coffee-to-water ratio

This is perhaps the most subjective of all tests. Too little coffee even with all variables optimised the coffee will taste weak. Too much coffee and the resulting brew will be too strong and overpowering. The generally accepted rule of thumb is approximately 10g of coffee to 200ml of hot water. Be sure to use clean, fresh water and equipment free of oil residues from the last brew.