In 1819 the pharmacist and chemist Friedlieb Ferdinand Runge succeeded for the first time in isolating the active substance “caffeine” from the coffee bean - at the suggestion of none other than Johann Wolfgang von Goethe. The colorless and odorless solid was named a short time later with the inconspicuous formula C8H10N4O2 . A formula that today, around 200 years later, with its stimulating effect as a pick-me-up and mood lifter, has become an integral part of our lives. (see WIKIPEDIA)

Caffeine is a natural component of luxury foods such as coffee, tea, cola, mate or even cocoa. But how does the caffeine end up in espresso, cappuccino and co? And what factors influence the actual caffeine content? In short: how does your coffee get incredibly strong?

Is it all about the bean?
Arabica and Robusta, these are the two coffee beans that we basically find on the table of contents of the coffee package. They differ not only in shape and size, but mainly in terms of their caffeine content. While arabica coffee is mostly used as a flavor enhancer and is considered “mild and gentle”, the robusta portion provides the necessary kick! With a caffeine content around twice as high, the robusta bean is probably contained in every coffee package that is described as "incredibly strong".

In addition to buying the strong coffee beans, the degree of grinding is also crucial. And here we come back to the famous caffeine formula C8H10N4O2 ! Because the finer the grind, the better the caffeine can be extracted from the coffee powder.
The water temperature also plays an important role. The warmer the water, the more coffein will be extracted. As stated on the another crucial point is the brewing time: the longer the coffee is in contact with the water, the more caffeine is released. After just one minute of contact, up to 90% of the caffeine is extracted. (see K-FEE.COM/BLOG

Also the European Food Safety Authority did some research on caffeine in regards to coffee beverages and found out that the highest amount can be found in the espresso. Normally about 40 mg of caffeine end up in a cup of about 30 ml. On the other hand a cup of filter coffee contains 90 mg of caffeine on average, altough consuming an amount of 200 ml. (see EFSA EUROPA) That also shows us: there is always a relation between the caffeine factors! The espresso has a short brewing time, but still with a very fine grind a lot of caffeien gets extracted.

In summary, it can be said: it depends on the bean. But not only! Mainly through the degree of grinding, but also through the brewing time, water temperature and amount of coffee we can determine how strong we want to brew our cup of joe. And also the amount of coffee powder has an impact on the strength - logically. Because an espresso can be brewed with 7, but also with 14 grams of ground coffee - such as the famous "HOT SHOT" espresso, the signature coffee of DEAD OR ALIVE. 

Would you like to find out more about the DEAD OR ALIVE COFFEES and their composition? And read our tips for preparation? To make sure your coffee gets pretty damn strong, have a look at the information on our website.