Caffeine

Blog Post from Lift your Game Series by Tom Denton
Sep 23, 2024

Caffeine: The Power Behind Your Brew

So, what’s this complex combo of carbon, hydrogen, nitrogen, and oxygen (C₈H₁₀N₄O₂)? It’s caffeine—a naturally occurring chemical found in plants like tea, coffee, and cacao. In nature, caffeine acts as the plant's defense system, deterring pests and other threats.

Now, without getting too nerdy, let’s clear something up: your body doesn’t have specific caffeine receptors. Instead, caffeine cleverly mimics a neurotransmitter called adenosine, which is responsible for keeping us calm. Normally, when adenosine binds to its receptors, we’re in chill mode. But when caffeine steps in and blocks those receptors, adenosine is sidelined, and suddenly, the calm monkey inside us is bouncing off the walls. Caffeine works its magic by preventing adenosine from doing its job—keeping you relaxed.

Why Plants Love Caffeine

The theory that caffeine is a plant’s natural defense mechanism has some solid points. First, bugs seem to hate it. Second, plants exposed to more natural predators tend to produce higher concentrations of caffeine. So, the next time someone asks how strong your coffee is, you can casually mention that even plants are adjusting their caffeine levels to defend themselves.

Caffeine Levels: Does it Really Matter?

People often wonder why some coffee gives them an extra kick. While caffeine concentration does vary, it’s not always easy to notice. For those who need hard numbers (yes, you in the back), a typical cup of Arabica coffee contains around 125 mg of caffeine. But let’s not forget about Robusta coffee, the high-octane cousin of Arabica. Robusta beans pack about 2.2% caffeine by weight, compared to Arabica’s 1.2%. So if you’re looking for a real jolt, a little Robusta in your espresso blend will do the trick.

The Roast Debate: Light vs. Dark

Here’s a common misconception: the roast level affects the caffeine content. Spoiler alert—it doesn’t. Whether your beans are lightly roasted or dark, the caffeine per bean stays the same. However, darker roasts are less dense because they expand during roasting. This means if you scoop your coffee, light roasts will give you more caffeine simply because they’re denser. But if you weigh your beans, the caffeine content remains the same regardless of roast.

Brewing Methods: Which Packs the Punch?

If you’re chasing a bigger caffeine kick, the brewing method matters. Methods that use pressure (like espresso) extract more caffeine per ounce. Here’s a ranking from most to least caffeinated per ounce:

Want to dial it down? Opt for a dark roast from a high-elevation Arabica plant and brew it using a French press. On the flip side, for a turbocharged caffeine boost, grab a light roast from a bug-rich, low-elevation farm and pull a 50-second espresso shot.

Clear as Mud?

Good. Now go crush 4 espressos and own your day!