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Newsflash: Gourmet Coffees Have Lots Of Caffeine
Evangelion writes "According to the Globe and Mail, gourmet coffees (Starbucks, Second Cup, etc) apparently have
lots more caffeine than their non-gourmet competitors. One jumbo (20-oz) contains an entire day's worth of C8H10N4O2." Remember, for best effect, drink it through the day, not all at once.
There may be a lot of caffeine in a 20oz cup, but for an equal volume gourmet coffee should have less caffeine than the cheap stuff. The reason is that it is pure arabica, while utility grade coffee contains large amounts of robusta beans. Robustas have a lot more caffeine than arabicas. That assumes, of course, that the cheap coffee is not also brewed weaker than it should be.
Buy a coffee roaster and green beans in bulk from Sweetmarias (I have no connection with them other than as a satisfied customer), and then buy a good espresso machine like the Rancilio Silvia, then enjoy the best damn espresso drinks in life for less than $.50 cents a shot. And who the fuck is worried about caffeine overdosing anyway? If you're heart doesn't palpitate, you haven't had enough!
for Fair Trade Certified Coffee
Consider choosing to pay a little extra for your coffee to encourage sustainable agriculture, preserve rainforests and help out the long term social fabric of coffee growers and their families.
"Provided by the management for your protection."
Ok so 300 is the upper limit. But...
Health Canada recommends that adults limit their consumption of caffeine to 400 mg daily -- the equivalent of about four small cups of coffee.
So Canadians think it's ok to drink 33% more than is healthy? And yet, they try not to call it caffine addiction. Interesting.
I drink about 20 Oz of green tea a day and I admit, the caffeine and other teaish goodness is liquid motivation.
It seriously can be rocket fuel and wears off smoother than coffee does.
The tea I use needs to be purchased specially at a Chinese tea store and is not prepackaged. It is White Dragon Pearls. Little rolled balls 1/4 of an inch in diameter with young tea leaves and flowers.
I'll put about 40 balls in a 20 Oz glass Campbells soup jar - or a mason jar and nuke for 3:30 to 4 mins. Then let it sit till it is golden - 10 - 15 mins. Filter the Tea into another 20 Oz glass and sip away. Save the leaves because you can generally brew another batch out it this. This tea does not get bitter and you can sip it all morning and into the afternoon.
The stuff is about 40 bucks a pound but that's about 1/2 to a whole year of tea. A bargain at any price.
And it makes me motivated AND feel good about the world. At least till it wears off. Then it's back to my unibomber style shack and dreams about getting rid of that principal Skinner.
- Zav - Imagine a Beowulf cluster of insensitive clods...
Just so you're aware, according to the book Espresso by Petzke and Slavin-
"Although most people assume espresso to be as strong as in caffeine as it is in flavor and aroma, it contains less than one half to one third of the caffeine in a cup of coffee brewed from robusta beans, the cheaper coffee beans used for canned coffee. Arabica beans, the high-quality beans used for espresso, have less caffeine. The dark-roast process, which concentrates the flavor of the beans used to make an espresso blend, also has the effect of burning off some of the caffeine content, so that the darker the roast, the lower the caffeine."
Possibly not the best source of information, but for a book dedicated to the subject of espresso, its got to be pretty near the target. And I know what you mean, a lot of people drink fancy drinks as opposed to coffee, which I think actually requires a finer taste (well until you're addicted anyway, which might be the cause of the finer taste in coffee - the fact that we keep on drinking it.)
The snow doesn't give a soft white damn whom it touches. -- ee cummings
Wrong. "Espresso" is a technique for producing a coffee beverage. It forces hot water under high pressure through tightly-packed grounds. Espresso *does* have more caffeine than brewed coffee, mostly since it is stronger. However, the article appears to be talking about ordinary brewed coffee.
I must agree that "Charbux" coffee is extremely over-roasted. When Cook's Illustrated did a coffee comparison, their tasters didn't like Starbucks. When they had some people that work blending coffees check them out, their opinion was that Starbux beans were higher quality than the others, but they were so burned that the result was just plain ol' nasty. I'd give a reference to the article, but it's subscription-only. It is clearly the nerd's cooking magazine, though.
This is a common misconception. The only difference between what is usually called coffee and espresso is method of preparation. The only drink Starbucks serves that fits your description ("coffee that is derived from espresso") is an Americano, which is made from pulling a shot (or two) of espresso and adding hot water.
To make things clearer, most brewed coffee comes from a drip machine. Water at close to boiling is "dripped" through ground, roasted coffee.
Espresso is a whole different animal. The water is a little warmer, and instead of dripping, it is pumped under about 9 bar of pressure through a puck of finely ground coffee. The ratio of coffee to water is also far higher (so it does have more caffeine on a unit volume basis).
Commonly coffee intended for espresso is roasted a little darker than coffee intended for drip, but it doesn't have to be.
Caffeine content in coffee (brewed by the same method, with the same degree of grind) has mostly to do with how it is roasted (darker = more burnt = less caffeine) and what kind of bean it comes from. It is usually claimed that robustas contain more caffeine than arabicas, and also that most premium coffees are arabicas. What's confusing is that Starbucks has a reputation for burning their coffee and presumably would use higher grade arabicas. *shrug*
To some extent, yes. However, the good-quality beans are just wasted if you char the coffee to the extent Starbucks does. The darker the roast, the less of the flavors are . . . well, "visible" is clearly not what I mean--maybe "perceptible" is. Certainly I don't want to interfere with your coffee enjoyment, but all their beans are roasted till they scream--a good roaster roasts different beans differently to enhance their characteristics.
All good, but they let the coffee stale before they use it. We have a local chain where everything is used within three or four days of roasting. Starbucks, by contrast, will tell you that freshly-roasted coffee must "age" before being used. This in my opinion is bunk--nothing is better than freshly-roasted coffee. Well, nothing that you can consume in public, to forstall the jokesters.
Judging by that standard, McDonald's coffee is a lot better than Starbucks, and the New Beetle is a better car than the M3 (if they still make one, that is). Starbux' success is more a triumph of marketing than of sheer coffee quality. I was going to link The Onion's article "New Starbucks Opens In Rest Room Of Existing Starbucks," but it isn't available any more. Dang....
"There are certain advantages to caffeine but, after 300 milligrams [daily intake], you start getting into health problems," Dr. Marcone said.
...
Problems arise, he said, when people cut back. "You develop headaches, you are irritable, you seek caffeine to relieve those adverse effects," Dr. El Sohemy said.
...
Health Canada recommends that adults limit their consumption of caffeine to 400 mg daily -- the equivalent of about four small cups of coffee. The health regulator says that because of its diuretic and stimulant properties coffee can cause insomnia, headaches, irritability and nervousness.
Okay, as a physician and a caffeine user I just have to comment. I have no idea where they came up with their 400 mg/day cutoff, but it wasn't from any published data I've seen. Public health nannies have been looking for something bad about caffeine for decades. From "It'll stunt your growth" to "it'll rot your bones" they keep looking for some reason why we shouldn't drink coffee.
The facts, unfortunately, are quite contrary. Caffeine is a drug, albeit a very benign one. Yes, you can overdose on coffee. A truly unpleasant experience, but one that is quite survivable (in large part because coffee doesn't carry very much caffeine compared to the dangerous dosing). You can overdose on No-Doz too, and that actually is more dangerous because you'll get more in before you start feeling it. Neither, however, is seen very often in actual emergency practice (other ingestants, like alcohol or Tylenol, are MUCH more dangerous in moderate overdose).
Caffeine increases alertness and learning. It's been reliably shown to improve test scores (especially for those of us who can't think without it). Interestingly, large public-health studies have correlated a high caffeine intake with decreased gallstones and with a markedly decreased incidence of type II diabetes, although I'm not fool enough to call it causality when I only have correlation.
And that's it. No increased cancer risk (they checked). No increased hypertension (they checked). No increased risk of coronary artery disease (they checked). No increased risk of psychiatric disease (well, okay, I didn't actually read that one, but most of us in THIS forum came by our psychopathology in other ways anyway).
Doctors are not the world's best source of public health information. They live lifestyles that make programmers look positively healthy (I know - I do both professionally). Still, doctors don't smoke any more (seriously - it's down to a few percent) and they don't drink to excess the way they used to. Drug use is relatively uncommon (although not unheard-of, unfortunately) and seriously frowned upon. But caffeine is ubiquitous in the hospitals and clinics, and there's a good reason. Compared to the stress of getting through the day without it, most of my colleagues share my basic view, which is that there are few Good Things in this world, but coffee is definitely one of them.
US "gourmet" coffee = normal coffee in the rest of the world.
US "regular" (aka "brewed") coffee = undrinkable bat's piss.
Of course it has more caffeine, that's what it's for...