6 things you (probably) didn't know about caffeine
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- Опубликовано: 31 май 2024
- Caffeine is a substance that inspires more than its fair share of myth & legend in the world of coffee.
To help baristas get some answers, Dr Adam Carr from our Coffee Science & Education Centre digs through the research to find answers to the most common questions about caffeine & coffee.
Key sections:
0:00 Intro
0:50 When is the best time to drink coffee?
1:30 How much caffeine is safe to drink?
2:20 Does caffeine extract first?
3:08 Does decaf coffee have caffeine?
3:45 Does espresso have more caffeine?
4:25 Does dark roast coffee contain more caffeine?
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References:
Institute of Medicine (US) Committee on Military Nutrition Research. Caffeine for the Sustainment of Mental Task Performance: Formulations for Military Operations. Washington (DC): National Academies Press (US); 2001. 5, Doses and Delivery Mechanisms.Available from: www.ncbi.nlm.nih.gov/books/NB...
Voskoboinik, A., Jonathan M. Kalman and Peter M. Kistler, Caffeine and Arrhythmias, ACC: Clinical Electrophysiology, Volume 4, Issue 4, April 2018DOI: 10.1016/j.jacep.2018
Severini, Carla & Derossi, Antonio & Ricci, Ilde & Fiore, Anna & Caporizzi, Rossella. (2017). How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables. 10.5772/intechopen.69002. www.researchgate.net/publicat...
Royal Society of Chemistry. pubs.rsc.org/en/content/artic...
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Props for having an actual chemical engineer explain this and for having such excellent production quality on this channel.
Yes. This fellow is not even consistent. If caffeine is a heat stable compound then roasting does not reduce the caffeine in a bean, but it does remove other things (roasted beans are lighter, the darker the roast the lighter the bean). And then he says that the caffeine is the same per unit mass of bean. Both cannot be true. At 3:59 he says "coffee" when he meant to say caffeine. The number of 80mg for a double shot (I have seen it in other places on the Internet) is extremely suspect, and is low compared to both the Italian tradition (where robusta is used) as well as the contemporary coffee scene (where doses have become stronger).
@@spellbinder6818 He is a chemical engineer with a PhD.
One thing I wish he has spoken bit more is that different coffee beans contain different amount of caffeine. robusta, arabica ect..or even same coffee beans different origins.
It has all the knowledge that most people wanted to know about coffee and caffeine instead of googling it all over the map. Great summary! Thank you,
This was a well presented, informative video. Great to have it in the recommendations!
Did he just say that's what the department of defence says??? WTF!!! 🤣🤣🤣🤣 Didn't realise we were setting off missiles 🤣🤣
Yeah the military has done a great deal of research on caffeine. You might see how that benefits them if you know anyone in the military... They drink A LOT of caffeine
@@David-ck3gv My uncle who used to be a USAF loadmaster said they would mix two cans of Redbull with two shots of espresso. They called it the MOTHER OF ALL COFFEES (MOAC)!!!
Very informative, thanks guys! Big thumbs up 💯
Thank you for the video! Interesting!
Great video, very interesting material!
very interesting vid great keep it up!!
Thank you!
What about the bioavailability of caffeine differing from different preparations of coffee?
Really interesting - thank you 😊☕️
The chemistry channel Periodic videos talks about caffeine in coffee and they go through the process of chemically extracting caffeine from some brewed coffee. Pretty neat to watch!
Thanks for that
This is not even self consistent. If caffeine is a heat stable compound then roasting does not appreciably reduce the caffeine in a bean, but it does remove a significant mass of other things (roasted beans are lighter, the darker the roast the lighter the resulting bean). And then it says that the caffeine is the same per unit mass of bean. Both cannot be true.
At 3:59 he says "coffee" when he meant to say caffeine. Even the number of 80mg for a double shot (I have seen it in other places on the Internet) is extremely suspect, and is low compared to the norms for both the Italian tradition (where robusta is used) as well as the contemporary cafe scene (where doses have become stronger). As per Illy: "An average 1 oz. illy espresso will contain approximately 60 milligrams of caffeine.", referring to One shot of Arabica coffee. A doppio by Starbucks has 150mg as per "Center for Science in Public Interest".
Great video.
interesting . thank you for the info ☕️☕️
One Question - I live in India, And having EST(U.S) shift timings jobs
So basically Caffeine helps to keep awake for more time but i always drink coffee near 3am in the morning is it good for the health or what recommendation's do u what to give for people who lives in India and having their mid night jobs 🙏
Nice info✌
Which solvent is best to extract caffeine from grounds after brewing?, And how to make thick espresso on gas top coffee maker?
That was awesome! Nice to know more about coffee we drink each day 😁👍
You said that an espresso has less caffeine then a plunger coffee because you use less. But I heard in another video that it's different for filter coffee because it uses less coffee grounds so a mug of coffee would then contain the same amount as caffeine as a shot of espresso. Is that true?
I know this isn't scientific but I've personally experienced something that goes against one of those points. Back in college, there was a break room that had a pot of coffee available for brew. I was rushing to my class and it was empty! So I got it started and used a cup to catch the first 6 or less oz before running to my next class. I have never felt stronger jitters from 6 oz of coffee before-- it was INSANELY strong. (Not to mention the stomach pain as well!)
Yes, that sounds logical. The first part of the extraction will be much stronger in everything (including caffeine). The point we were trying to get at was, caffeine extracts in proportion to the total coffee solution - it doesn't extract more at first, and then 'run out' half way through....
Great video! Also, I would like to hear the methods on how to extract the caffeine out of the coffee beans for making decaf coffee :)
If you don’t mind a bit of reading this article has a great overview on decaffeination practices
coffeeconfidential.org/health/decaffeination/
Sounds like a longer extraction, say 60 seconds vs 30 seconds, would increase the caffeine buzz.
I can drink coffee and feel nothing as far as a caffeine buzz, but 1 can of Coca Cola and my heart is crazy racing. Therefore, I believe that caffeine and sugar together are the real problem, not caffeine itself. I have a caffeine sensitivity, and I am very careful about my consumption. If the caffeine is naturally occurring in the product, I am fine. If it's added, I stay far away.
Try "Top shelf black diamond coffee" beans. It's highly caffienated and really good. It's a dark roast. They also have 2 other flavors that really benefit your health.
I feel like he's def had a few cups before this video 😂 people tell me I speak quickly. I wonder if this is how I sound to other people
I’ve heard/read that the roast level effects weight and caffeine content can be greater if you measure your coffee by volume. Lighter roasts are heavier therefore volume contains more caffeine. Is that true?
it's true that lighter roast coffees are more dense, so they contain more of everything per litre (or whatever volumetric measure you use). We measure coffee by weight (for a number of reasons), so on that basis the caffeine content didn't really change with roast.
Enjoyed the video, but it leaves me to wonder does caffeine impact taste?
5:00 dark roast coffee has significantly less water content in it, in a sense it's more 'dehydrated'. which means per gram it will actually contain more 'actual coffee' than lighter roasts. This would translate to slightly higher caffeine yield ... Don't u think so?
research needed . . .
If I take the same amount of coffebeans, 10g, twice. One I grind and brew in pour over technique to a cup of filtercoffee within a few minutes of brewtime. The other I grind and extract as espresso 28 seconds brewtime typically.
Which cup will contain more caffeine?
Turns out coffee tastes best when extracted to 18-22%, regardless of brew method, and the ratios and grind sizes we commonly use for each method has inadvertently converged to achieve these same levels of extraction. So the filter cup will be weaker per unit volume but contains about the same amount of caffeine. Since in both cases, 18-22% of your 10g of beans will generally have ended up in each cup.
Caffeine is a strong stimulant in some bodies, listen to your body and enjoy the ride with awareness to what gives you a smooth ride, thanks 💝🙌🎶🌎
Caffeine- what about these energy drinks?
The US department of defense... best source for health tips? MAYYYYBE not.
I’m assuming it’s for soldiers?
@@riseandshine5706 I was actually reading about that last night, how the Civil War wildly changed the amount of coffee per capita consumed in the USA.
The structure on the thumbnail is theobromin not caffeine
thanks for spotting that. I'll give our marketing department a stern talking to.
Cold brew probably contains more caffeine.
The guitar in your intro sounds like an amp without a cab or IR and it drives me nuts every time..
I hear a similar guitar sound in a lot of 60's~70's rock, like in the solo of Paranoid by Black Sabbath. The solo of Black Dog by Zeppelin is also alike, I remember reading that J Page hooked his guitar right into the mixer, merely through a preamp or a DI box or something, I don't remember.
So all in all, though I agree it doesn't sound as natural, I find it pleasing actually, a nice warm fuzzy tone. Cheers.
@@SlimBarista Usually they do that to either get a clean sound, or utilize the overdrive of a good mixer (color box by JHS pedals or the broadcaster type sound). In this case it kinda just sounds like the overdrive is coming from a 120$ audio interface or an amp without an IR, but that's just my impression.
@@Kyrieru Interesting. You seem to be well versed so you are right I guess haha. However, at the end of the day, our preference to what constitutes a good tone is subjective of course, as well as the way we nail it. This may sound like a generic caveat, but it's all what the newb me is able to add. Heck, I've even heard some really tasty guitar sounds in black metal haha.
@@SlimBarista Pretty much. Never let anyone tell you what sounds good to you. We all like what we like.
Not true .
Considering the title, I feel like the script in this video wasn’t well thought out. The questions were kind of meaningless? And the answers were misleading.
“Does caffeine extract first?” The answer isn’t as simple as “it extracts throughout” because in reality it doesn’t extract evenly throughout, and again this varies with brew method.
“Does espresso vs other brew methods/light vs dark contain more caffeine?” Could have been rephrased under a single question “how does caffeine vary from coffee to coffee?” Which you could start talking about varietal species, brew methods, roast styles, process styles. Some have a bigger role in caffeine output than others. I feel this would have been far more interesting and informative.
Thanks anyway.