Your Coffee Questions, Answered!
CAFFEINE
For some, it’s the flavor. For others, the craft.
But for many of us that start our day with a cup of coffee, it’s the jolt of caffeine that drives the ritual.
Not surprisingly, the question that’s asked about as often as roast degree is “how much caffeine is in my coffee”?
And the answer is about as complex as the flavor profiles we seek.
Several factors contribute to caffeine content, such as the origin of the coffee beans, the species or varietal of the trees, and the volume of coffee used to name a few.
On average, an 8 oz serving of drip brewed coffee delivers about 96 mg of caffeine while a double shot of espresso comes in at 128 mg. That said, there are a few variables that can influence the exact amount of caffeine a particular beverage contains.
We’ve answered some of the most common questions about caffeine and other coffee-related curiosities in this post. Read below for our recommendations on proper storage techniques, the difference between single origins and blends, and even a shout out to the one of the latest trends in coffee: nitro cold brew.
So what is the biggest impact on how much caffeine is in a cup of coffee?
By far the largest impact on caffeine content is the ratio of coffee grounds to water used to produce the coffee.
A portafilter of tamped ground beans to produce a 1 oz shot of espresso yields 64 mg of caffeine. Whereas common drip brews, which can vary from 1 to 4 ounces of coffee by weight, deliver around 96 mg of caffeine in an 8 oz cup.
This means the thin, watery stuff trying to pass for coffee indeed has far less caffeine than the so-strong-you-can-stand-a-spoon-in-it cup of Joe.
LIGHT ROAST VS DARK ROAST
What about light roast versus dark roast?
This age old question has a quick answer: the difference in caffeine content based on roast is negligible.
We did an experiment a few years ago where we took a single variety coffee from a single parcel on a farm, roasted it to a wide degree of roasts, and sent the ground coffee to a lab for testing.
The results were quite clear that the degree of roast had a very small effect on the caffeine content.
In explanation, caffeine has a sublimation temperature of 178℃ (352℉), which means caffeine won’t even begin roasting out of the bean until this temperature threshold is crossed.
Typically, coffee beans are above this temperature for a relatively short period of time in the roasting process. Time spent beyond the sublimation threshold is not long enough to have a major effect on the caffeine content.
DECAFFEINATED COFFEE
What About Decaf?
Decaffeinated coffee has around 97% of the caffeine removed, which means there is still about 3% of the caffeine still in the bean.
The rule about the biggest impact on caffeine content (volume of grounds used) still applies. If you prepare a very light brew of decaf, the caffeine will be very small trace amounts.
However, if you fill pack the filter full with decaf, you will end up with a measurable (although still small) amount of caffeine.
WHAT ABOUT WHITE COFFEE?
For our white coffee product, we use a species of coffee called Robusta.
Robusta is typically used as a commercial lower grade coffee, but we source a high quality version of this species for white coffee.
On average, Robusta has double the caffeine content of the Arabica species that we use for our fully roasted coffees.
The result is that the white coffee has double the caffeine content, but contrary to popular opinion, it is due to the beans not the roast.
Can white coffee be brewed as a drip or pour over?
To brew white coffee using a pour-over method, you can use the same technique as you would with regular coffee, but adjust the water temperature and brewing time accordingly.
For example, you might use a water temperature of around 185-190℉ and a brewing time of 2 to 3 minutes, rather than the higher temperatures and longer brewing times typically used for regular coffee.
BLENDS VS. SINGLE ORIGINS
The main difference between a blend and a single-origin coffee is where the coffee beans come from.
Single-origin coffee comes from one specific geographic location, such as a particular farm, estate, or region. This means that all of the beans in a single-origin coffee are sourced from the same place and are likely to have similar flavor profiles based on the terroir, or the unique environmental factors that influence the coffee’s flavor (soil composition, altitude, and climate).
Single-origin coffees can be a great way to experience the unique flavors of a particular coffee-growing region and to appreciate the nuances of different varieties of coffee.
In contrast, a coffee blend is made by combining beans from multiple locations or regions.
Coffee blends are often created to achieve a specific flavor profile or to balance out the flavors of different beans. Blends can include beans that are sourced from different countries, regions, or even different roasts of the same bean.
By combining different beans, coffee roasters can create blends that have a unique and consistent flavor profile, which can be appealing to coffee drinkers who prefer a particular taste or style of coffee.
ARABICA VS ROBUSTA
Does DCR Use Arabica or Robusta Coffee Beans?
Dillanos Coffee Roasters exclusively uses Arabica coffee beans in our coffee blends and single-origin offerings.
Arabica beans are known for their higher quality and more nuanced flavor profile compared to Robusta beans, which are often used in lower-quality coffee blends.
By using Arabica beans, Dillanos is able to offer coffee that is rich, flavorful, and aromatic.
The two exceptions are White Coffee and Double Dark where we add Robusta to increase the caffeine content.
STORING COFFEE
What is the best way to store coffee?
The best way to store coffee is to keep it in an airtight container in a cool, dry place, away from light and heat.
Exposure to air, moisture, light, and heat can all affect the flavor and freshness of coffee, so it’s important to take steps to protect your coffee beans from these factors.
There’s a common myth that coffee retains its freshness longer when stored in the freezer. In fact, freezing coffee will actually cause it go to stale faster. Whether whole bean or pre-ground, moisture (and odor!) can be absorbed by the coffee, which affects both freshness and flavor.
Here are some tips for storing coffee:
Use an airtight container: Oxygen can cause coffee to go stale, so it’s important to store your coffee in an airtight container to prevent exposure to air.
Keep it in a cool, dry place: Heat and moisture can also affect the quality of coffee, so it’s best to store your coffee in a cool, dry place, such as a pantry or cupboard.
Avoid light: Light can cause coffee to break down and lose its flavor, so it’s best to store your coffee in a dark place, such as a cabinet or opaque container.
How long will coffee stay fresh in a sealed bag?
The shelf life of coffee can vary depending on several factors, including the type of coffee, the roast level, the packaging, and storage conditions.
However, as a general rule of thumb, whole bean coffee that is stored in a sealed bag or container can stay fresh for about 3 to 4 weeks, while ground coffee can start to lose its flavor and freshness within 1 to 2 weeks.
COLD BREW VS. NITRO COLD BREW
What is the difference between regular and nitro cold brew?
Regular cold brew is made by steeping coarsely ground coffee in cold water for an extended period of time, usually between 12 to 24 hours. This results in a concentrated coffee that is typically diluted with water or milk and served over ice.
Nitro cold brew, on the other hand, is cold brew coffee that has been infused with nitrogen gas, which gives it a smooth, creamy texture and a frothy head that’s similar to a Guinness beer.
The nitrogen gas is typically added to the cold brew coffee using a special tap system, which results in a unique and refreshing coffee experience.
PRO TIP: Nitro cold brew makes the most incredible ice cream floats!
