How Your Coffee Brewing Methods Affect Caffeine Extraction

For most of us, coffee is fundamental to starting the day on a good note. Some prefer it with a strong caffeine kick, whereas others prefer a milder, decaffeinated version.

We already know how various elements such as grind size and the coffee’s roasting date can affect the flavour and perceived “strength” of a coffee. In this article, we explore how different types of brewing methods affect caffeine extraction.

The Science Behind It

First things first, what is caffeine and how is it produced? Caffeine is a natural stimulant that is most commonly found in coffee beans, tea leaves, and cocoa plants. These plants produce caffeine as a natural pesticide – that is why coffee beans that are grown in higher altitudes have lower caffeine content.

The roasting process doesn’t affect a bean’s caffeine content; however, its density decreases as it is being roasted. Beans that are roasted longer are less dense and lighter in mass. This means for the same weight of coffee grounds, more coffee grounds are used for dark roasts than light roasts. This is why dark roasts tend to taste richer and toastier.

French Press – 80 to 100 milligrams

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