Caffeine is one of coffee's most recognizable ingredients, yet also one of the most misunderstood. Many myths have arisen around it: that espresso is more energizing than pour-over coffee, that light roast coffee has less caffeine, or that specialty coffee is "weaker." However, the reality—as is often the case in the coffee world—is much more complex and interesting.
Espresso vs. Pour Over – Which Really Contains More Caffeine?
At first glance, the answer seems obvious: espresso has a more intense flavor, so it must contain more caffeine. In reality, however, it all depends on how you ask the question. A classic shot of espresso (about 25–30 ml) contains an average of 60–80 mg of caffeine. For comparison, a cup of drip coffee (250 ml) can contain anywhere from 120 to as much as 180 mg of caffeine.
The difference comes from the contact time of the water with the coffee and the volume of the drink. Espresso is a short and concentrated extract, but pour-over coffee—brewed more slowly and in larger quantities—provides the body with more caffeine per cup. This is why morning coffee from a dripper or Chemex often lasts longer, despite its milder flavor.
Botanical variety – a key factor
One of the most important, yet rarely acknowledged, factors influencing caffeine levels is the coffee variety . Arabica, which dominates the specialty coffee world, naturally contains around 1–1.5% caffeine by dry weight. Robusta can contain up to twice as much. This is why specialty coffees, almost exclusively based on Arabica, are sometimes perceived as "milder," even though their flavor profile is significantly richer.
It's worth noting that caffeine in the plant serves a defensive function. Varieties growing at higher altitudes, in more stable climates, don't require as much of it – hence the lower caffeine levels in high-altitude Arabicas.
Machining – myth or real impact?
It's often said that natural processing "adds caffeine," while washed processing "washes it out." Scientifically, these differences are minimal . Processing primarily affects the aroma, sweetness, and structure of the coffee, not the caffeine content itself. Any differences are secondary and result from the specific variety or bean density, rather than the processing process itself.
Firing level – light or dark?
This is one of the most persistent coffee myths. Counterintuitively, a dark roast doesn't mean more caffeine . During roasting, caffeine is relatively stable—it doesn't "burn off" significantly. The differences we observe are primarily due to darker roasted beans being lighter and more porous. If we measure coffee by volume (e.g., with a spoon), a light roast can even deliver slightly more caffeine because the beans are denser.
In practice, when brewing coffee – which is standard in the specialty coffee world – the roast level has little impact on the caffeine level in the cup.
Caffeine in specialty coffee – less, but better?
Specialty coffee is often associated with "pure energy"—without a sudden spike or crash. This isn't magic or marketing, but rather the result of the quality of the raw material, precise roasting, and better extraction. A more stable flavor profile, fewer defects, and more predictable brew chemistry result in a smoother and longer-lasting caffeine effect.
In the world of specialty coffee, caffeine is no longer an end in itself. It becomes one element of a complex experience—an addition to flavor, aroma, and ritual. And perhaps that's why a cup of well-brewed coffee can awaken not only the body but also the senses.
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