Caffeine in Coffee

How caffeine varies by species, variety, dose, brewing method and decaffeination, with practical interpretation of caffeine numbers.

What caffeine is

Caffeine is a naturally occurring methylxanthine alkaloid. Coffee plants use caffeine as part of their chemical defence, and coffee seeds contain different concentrations depending on species and genetics.

Arabica and Robusta

Canephora/Robusta generally contains more caffeine than Arabica, although the caffeine concentration of a finished beverage also depends on dose, recipe and extraction.

Cup caffeine is variable

A drink's caffeine content cannot be inferred reliably from roast colour alone. Bean mass, species, grind, brew method, serving size and extraction all matter.

Decaf is not necessarily caffeine-free

Decaffeination removes most caffeine but does not normally produce zero caffeine. See the Swiss Water process page for one decaffeination approach.

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Coffee Knowledge presents technical subjects as an educational reference. Terminology, grading systems and production practices can vary by country, producer, equipment and commercial context.