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This is an excerpt of a longer FAQ including more coffee-related information which can be found here. The primary author of
this documemt is Alex Lpez-Ortiz. alopez-o@daisy.uwaterloo.ca . For a list of contributors, see end of page.
Since the FAQ doesn't cover some issues related to home roasting, I have been so
bold as to add some discussion from the HomeRoast List on this topic at the
bottom of the page.
The Chemistry of Caffeine and related products
Caffeine and your Health
Authors of this FAQ
According to the National Soft Drink Association, the following is the caffeine content in mgs per 12 oz can of soda:
Afri-Cola
100.0 (?)
Jolt
71.2
Sugar-Free Mr. Pibb
58.8
Mountain Dew
55.0 (no caffeine in Canada)
Diet Mountain Dew
55.0
Kick citrus
54
(36mg per 8oz can, caffeine from guarana)
Mello Yellow
52.8
Surge
51.0
Tab
46.8
Battery energy drink -- 140mg/l = 46.7mg/can
Coca-Cola
45.6
Diet Cola
45.6
Shasta Cola
44.4
Shasta Cherry Cola
44.4
Shasta Diet Cola
44.4
Mr. Pibb
40.8
OK Soda
40.5
Dr. Pepper
39.6
Pepsi Cola
37.2
Aspen
36.0
Diet Pepsi
35.4
RC Cola
36.0
Diet RC
36.0
Diet Rite
36.0
Canada Dry Cola
30.0
Canada Dry Diet Cola
1.2
7 Up
0
Krank2o
sample 1
97.7mg/500ml sample 2
101.6mg/500ml
Lab: Ameritech Labs, College Pt, NY; tested Sep 03, 96
Krank2o
middle
96.4mg/500ml
Lab: Ameritech Labs, tested Aug 29, 96
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By means of comparison, a 7 oz cup of coffee has the following caffeine (mg) amounts, according to Bunker and McWilliams in J. Am.
Diet. 74:28-32, 1979:
Drip
Espresso
1 serving (1.5-2oz)
115-175
100mg of caffeine
Brewed
Instant
Decaf, brewed
Decaf, instant
Tea, iced (12 ozs.)
Tea, brewed, imported
Tea, brewed, U.S.
Tea, instant
Mate
80-135
65-100
3-4
2-3
70
60
40
30
25-150mg
The variability in the amount of caffeine in a cup of coffee or tea is relatively large even if prepared by the same person using the same
equipment and ingredients day after day.
Reference Variability in caffeine consumption from coffee and tea: Possible significance for epidemiological studies by B. Stavric, R.
Klassen, B. Watkinson, K. Karpinski, R. Stapley, and P. Fried in "Foundations of Chemical Toxicology", Volume 26, number 2, pp.
111-118, 1988 and an easy to read overview, Looking for the Perfect Brew by S. Eisenberg, "Science News", Volume 133, April 16, 1988,
pp. 252-253.
Quote from the lab manual:
Caffeine is present in tea leaves and in coffee to the extent of about 4%. Tea also contains two other alkaloids, theobromine and
theophylline. These last two relax the smooth muscles where caffeine stimulates the heart and respiratory systems.
The effects of theobromine are, compared to caffeine and theophylline, relatively moderate. However, cocoa contains eight times more
theophylline than caffeine. As well, caffeine has been shown to combine with other substances for added potency. Thus the effects of
theobromine might be enhanced by the caffeine in chocolate.
Theobromine is highly toxic to dogs and kills many canids/year via chocolate poisoning. It takes quite a dose to reach fatal levels (more
than 200 mg/kg bodyweight) but some dogs have a bad habit of eating out of garbage cans and some owners have a bad habit of feeding
dogs candy. A few oreos won't hurt a dog, but a pound of chocolate can do considerable damage.
Clinical signs of theobromine toxicity in canids usually manifest 8 hours after ingestion and can include: thirst, vomiting, diarrhea,
urinary incontinence, nervousness, clonic muscle spasms, seizures and coma. Any dog thought to have ingested a large quantity of
chocolate should be brought to an emergency clinic asap, where treatment usually includes the use of emetics and activated charcoal.
The dog will thus need to be monitored to maintain proper fluid and electrolyte balance.
Pathogenesis of theobromine toxicity: evidently large quantities of theobromine have a diuretic effect, relax smooth muscles, and
stimulate the heart and cns.
Reference:
Fraser, Clarence M., et al, eds. The Merck Veterinary Manual, 7th ed. Rahway, NJ: Merck & Co., Inc. 1991. pp. 1643-44.
On humans caffeine acts particularly on the brain and skeletal muscles while theophylline targets heart, bronchia, and kidneys.
Other data on caffeine:
Cup of coffee
90-150mg
Instant coffee
60-80mg
Tea
30-70mg
Mate
25-150mg
Cola
30-45mg
Chocolate bar
30mg
Stay-awake pill 100mg
Vivarin
200mg
Cold relief tablet 30mg
The following information is from Bowes and Church's Food values of portions commonly used, by Anna De Planter Bowes. Lippincott,
Phila. 1989. Pages 261-2: Caffeine.
Candy:
Chocolate
mg caffeine
baking choc, unsweetened, Bakers--1 oz(28 g) 25
german sweet, Bakers -- 1 oz (28 g)
8
semi-sweet, Bakers -- 1 oz (28 g)
13
Choc chips
Bakers -- 1/4 cup (43 g)
german sweet, Bakers -- 1/4 cup (43 g)
13
15
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-- 1 oz (28 g)
15
8
Desserts:
Jello Pudding Pops, Choc (47 g)
Choc mousse from Jell-O mix (95 g)
Jello choc fudge mousse (86 g)
2
6
12
Beverages
3 heaping teaspoons of choc powder mix
2 tablespoons choc syrup
1 envelope hot cocoa mix
8
5
5
Dietary formulas
ensure, plus, choc, Ross Labs -- 8 oz (259 g)
Cadbury Milk Chocolate Bar
10
More stuff:
Guarana "Magic Power" (quite common in Germany),
15 ml alcohol with
5g Guarana Seeds
250.0 mg
Guarana capsules with
500 mg G. seeds
25.0 mg / capsule
(assuming 5% caffeine in seeds as stated in literature)
Guarana soda pop is ubiquitous in Brazil and often available at tropical groceries here. It's really tasty and packs a wallop. Guarana
wakes you up like crazy, but it doesn't cause coffee jitters.
It is possible that in addition to caffeine, there is some other substance in guarana that also produces an effect, since it 'feels' different
than coffee. Same goes for mate.
1.24
1.37%
Caffeine is an alkaloid. There are numerous compounds called alkaloids, among them we have the methylxanthines, with three
distinguished compounds: caffeine, theophylline, and theobromine, found in cola nuts, coffee, tea, cacao beans, mate and other plants.
These compounds have different biochemical effects, and are present in different ratios in the different plant sources. These compounds
are very similar and differ only by the presence of methyl groups in two positions of the chemical structure. They are easily oxidized to
uric acid and other methyluric acids which are also similar in chemical structure.
Caffeine:
Sources: Coffee, tea, cola nuts, mate, guarana.
Effects: Stimulant of central nervous system, cardiac muscle, and
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Theophylline:
Sources: Tea
Effects: Cariac stimulant, smooth muscle relaxant, diuretic, vasodilator
Theobromine:
Sources: Principle alkaloid of the cocoa bean (1.5-3%) Cola nuts and tea
Effects: Diuretic, smooth muscle relaxant, cardiac stimulant, vasodilator.
(Info from Merck Index)
The presence of the other alkaloids in colas and tea may explain why these sometimes have a stronger kick than coffee. Colas, which
have lower caffeine contents than coffee are, reportedly, sometimes more active. Tea seems the strongest for some. Coffee seems more
lasting for mental alertness and offers fewer jitters than the others.
A search in CAS and produced these names and synonyms:
RN
58-08-2 REGISTRY
CN
1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl- (9CI)
OTHER CA INDEX NAMES:
CN
Caffeine (8CI)
OTHER NAMES:
CN
1,3,7-Trimethyl-2,6-dioxopurine
CN
1,3,7-Trimethylxanthine
CN
7-Methyltheophylline
CN
Alert-Pep
CN
Cafeina
CN
Caffein
CN
Cafipel
CN
Guaranine
CN
Koffein
CN
Mateina
CN
Methyltheobromine
CN
No-Doz
CN
Refresh'n
CN
Stim
CN
Thein
CN
Theine
CN
Tri-Aqua
MF
C8 H10 N4 O2
The correct name is the first one, 1H-Purine-2,6-diione,3,7-dihydro-1,3,7-trimethyl- (This is the "inverted name") The "uninverted
name" is 3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6-dione
Merck Index excerpt...
Occurs in tea, coffee, mate leaves; also in guarana paste and cola nuts: Shuman, U.S. pat. 2,508,545 (1950 to General Foods).
Obtained as a by-product from the manuf of caffeine-free coffee: Barch, U.S. pat. 2,817,588 (1957 to Standard Brands); Nutting,
U.S. pat. 2,802,739 (1957 to Hill Bros. Coffee); Adler, Earle, U.S. pat. 2,933,395 (1960 to General Foods).
Crystal structure: Sutor, Acta Cryst. 11, 453, (1958). Synthesis: Fischer, Ach, Ber. 28, 2473, 3135 (1895); Gepner, Kreps, J. Gen.
Chem. USSR 16, 179 (1946); Bredereck et al., Ber. 83, 201 (1950); Crippa, Crippa, Farmaco Ed. Sci. 10, 616 (1955); Swidinsky,
Baizer, U.S. pats. 2,785,162 and 2,785,163 (1957 to Quinine Chem. Works); Bredereck, Gotsmann, Ber. 95, 1902 (1962).
Hexagonal prisms by sublimation, mp 238 C. Sublimes 178 C. Fast sublimation is obtained at 160-165 C under 1mm press. at 5
mm distance. d 1.23. Kb at 19 C: 0.7 x 10^(-14). Ka at 25 C: <1.0 x 10^(-14). pH of 1% soln 6.9. Aq solns of caffeine salts
dissociate quickly. Absorption spectrum: Hartley, J. Chem. Soc. 87, 1802 (1905). One gram dissolves in 46 ml water, 5.5 ml water
at 80 C, 1.5 ml boiling water, 66 ml alcohol, 22 ml alcohol at 60 C, 50 ml acetone, 5.5 ml chloroform, 530 ml ether, 100 ml
benzene, 22 ml boiling benzene. Freely sol in pyrrole; in tetrahydrofuran contg about 4% water; also sol in ethyl acetate; slightly
in petr ether. Soly in water is increased by alkali benzoates, cinnamates, citrates, or salicylates.
Monohydrate, felted needles, contg 8.5% H2O. Efflorescent in air; complete dehydration takes place at 80 C. LD50 orally in rats:
200 mg/kg.
Acetate, C8H10N4O2.(CH3COOH)2, granules or powder; acetic acid odor; acid reaction. Loses acetic acid on exposure to air.
Soluble in water or alcohol with hydrolysis into caffeine and acetic acid. Keep well stoppered.
Hydrochloride dihydrate, C8H10N4O2.HCl.2H2O, crystals, dec 80-100 C with loss of water and HCl. Sol in water and in
alcohol with dec.
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Therap Cat (Vet): Has been used as a cardiac and respiratory stimulant and as a diuretic.
Caffeine is sometimes called "theine" when it's in tea. This is probably due to an ancient misconception that the active constituent
is different. Theophylline is present only in trace amounts. It is more diuretic, more toxic and less speedy.
Caffeine
1,3,7-trimethylxanthine
Theophylline
1,3-dimethylxanthine
Theobromine
3,7-dimethylxanthine
Coffee and tea contain caffeine and theophylline, respectively, which are methylated purine derivatives that inhibit cAMP
phosphodiesterase. In the presence of these inhibitors, the effects of cAMP, and thus the stimulatory effects of the hormones that
lead to its production, are prolonged and intensified.
Theobromine and theophylline are two dimethylxanthines that have two rather than three methyl groups. Theobromine is considerably
weaker than caffeine and theophylline, having about one tenth the stimulating effect of either.
Theobromine is found in cocoa products, tea (only in very small amounts) and kola nuts, but is not found in coffee. In cocoa, its
concentration is generally about 7 times as great as caffeine. Although, caffeine is relatively scarce in cocoa, its mainly because of
theobromine that cocoa is "stimulating".
Theophylline is found in very small amounts in tea, but has a stronger effect on the heart and breathing than caffeine. For this reason it
is often the drug of choice in home remedies for treating asthma bronchitis and emphysema. The theophylline found in medicine is
made from extracts from coffee or tea.
The Department of Chemistry at Jamaica of the University of Western Indies has made available an avi and an mpeg of a rotation of the
caffeine molecule, among other molecules and chemical processes. The index page contains more information and the links to the clips.
CH3
|
N
/ \
N----C
C==O
||
||
|
||
||
|
CH
C
N--CH3
\ / \ /
N
C
|
||
CH3
O
There is a gif picture at the wuarchive.wustl.edu ftp site or any of its mirror sites under
multimedia/images/gif/c
caffeine
Theobromine is also a common component of coffee, tea, chocolate, and mate (particularly in these last two).
Theobromine
CH3
|
N
/ \
N----C
C==O
||
||
|
||
||
|
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CH
\
C
N--H
/ \ /
N
C
|
||
CH3
O
Theophylline was once thought to be a major component of tea. This is not correct. Tea contains significantly more amounts of caffeine
than of theophylline.
Theophylline
CH3
|
N
/ \
N----C
C==O
||
||
|
||
||
|
CH
C
N--CH3
\ / \ /
N
C
|
||
H
O
Yes and no. An espresso cup has about as much caffeine as a cup of dark brew. But servings for espresso are much smaller. Which
means that the content of caffeine per millilitre are much higher than with a regular brew. Moreover, caffeine is more quickly
assimilated when taken in concentrated dosages, such as an espresso cup.
The myth of lower caffeine espresso comes comes from the fact that the darker roast beans used for espresso do have less caffeine than
regularly roasted beans as roasting is supposed to break up or sublimate the caffeine in the beans (I have read this quote on research
articles, but found no scientific studies supporting it. Anybody out there?). But espresso is prepared using pressurized water through
significantly more ground (twice as much?) than regular drip coffee, resulting in a higher percentage of caffeine per millilitre.
Here's the caffeine content of Drip/Espresso/Brewed Coffee:
Drip
Espresso
Brewed
115-175
100
80-135
1 serving (1.5-2oz)
Caffeine is very bitter. Barq's Root Beer contains caffeine and the company says that it has "12.78mg per 6oz" and that they "add it as a
flavouring agent for the sharp bitterness"
Sources: Physicians Desk Reference and Institute of Food Technologies from Pafai and Jankiewicz (1991) DRUGS AND HUMAN
BEHAVIOUR
cocoa
bittersweet choc. bar
5 oz cup brewed coffee
tea 5oz cup brewed 3min
with teabag
Diet Coke
250mg theobromine
130mg theobromine
no theobromine
3-4 mg theophylline
no theobromine or theophylline
Important: This information was excerpted from several sources, no claims are made to its accuracy. The FAQ mantainer is not a
medical doctor and cannot vouch for the accuracy of this information.
The best way to proceed is to consume caffeine regularly for a week, while keeping a precise log of the times and amounts of caffeine
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intake (remember that chocolate, tea, soda beverages and many headache pills contain caffeine as well as coffee). At the end of the
week proceed to reduce your coffee intake at the rate recommended above. Remember to have substitutes available for drinking: if you
are not going to have a hot cup of coffee at your 10 minute break, you might consider having hot chocolate or herbal tea, but NOT
decaff, since decaff has also been shown to be addictive. This should take you through the works without much problem.
Some other people quit cold turkey. Withdrawal symptoms are quite nasty this way (see section below) but they can usually be
countered with lots of sleep and exercise. Many people report being able to stop drinking caffeine almost cold-turkey while on holidays
on the beach. If quitting cold turkey is proving too hard even in the beach, drinking a coke might help.
What are the symptoms of caffeine withdrawal?
Regular caffeine consumption reduces sensitivity to caffeine. When caffeine intake is reduced, the body becomes oversensitive to
adenosine. In response to this oversensitiveness, blood pressure drops dramatically, causing an excess of blood in the head (though not
necessarily on the brain), leading to a headache.
This headache, well known among coffee drinkers, usually lasts from one to five days, and can be alleviated with analgesics such as
aspirin. It is also alleviated with caffeine intake (in fact several analgesics contain caffeine dosages).
Often, people who are reducing caffeine intake report being irritable, unable to work, nervous, restless, and feeling sleepy, as well as
having a headache. In extreme cases, nausea and vomiting has also been reported.
References.
Caffeine and Health. J. E. James, Academic Press, 1991. Progress in Clinical and Biological Research Volume 158. G. A. Spiller, Ed.
Alan R. Liss Inc, 1984.
From Desk Reference to the Diagnostic Criteria from DSM-3-R (American Psychiatric Association, 1987):
Caffeine-Induced Organic Mental Disorder 305.90 Caffeine Intoxication
Basically, overdosing on caffeine will probably be very very unpleasant but not kill or deliver permanent damage. However, People do
die from it.
Toxic dose
The LD_50 of caffeine (that is the lethal dosage reported to kill 50% of the population) is estimated at 10 grams for oral
administration. As it is usually the case, lethal dosage varies from individual to individual according to weight. Ingestion of
150mg/kg of caffeine seems to be the LD_50 for all people. That is, people weighting 50 kilos have an LD_50 of approx. 7.5
grams, people weighting 80 kilos have an LD_50 of about 12 grams.
In cups of coffee the LD_50 varies from 50 to 200 cups of coffee or about 50 vivarins (200mg each).
One exceptional case documents survival after ingesting 24 grams. The minimum lethal dose ever reported was 3.2 grams
intravenously, this does not represent the oral MLD (minimum lethal dose).
In small children ingestion of 35 mg/kg can lead to moderate toxicity. The amount of caffeine in an average cup of coffee is 50 200 mg. Infants metabolize caffeine very slowly.
Symptoms
1. Acute caffeine poisoning gives early symptoms of anorexia, tremor, and restlessness. Followed by nausea, vomiting, tachycardia,
and confusion. Serious intoxication may cause delirium, seizures, supraventricular and ventricular tachyarrhythmias,
hypokalemia, and hyperglycemia.
2. Chronic high-dose caffeine intake can lead to nervousness, irritability, anxiety, tremulousness, muscle twitching, insomnia,
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palpitations and hyperreflexia. For blood testing, cross-reaction with theophylline assays will detect toxic amounts. (Method IA)
Blood concentration of 1-10 mg/L is normal in coffee drinkers, while 80 mg/L has been associated with death.
Treatment
3. Emergency Measures
Maintain the airway and assist ventilation. (See Appendix A)
Treat seizures & hypotension if they occur.
Hypokalemia usually goes away by itself.
Monitor Vital Signs.
4. Specific drugs & antidotes. Beta blockers effectively reverse cardiotoxic effects mediated by excessive beta-adrenergic
stimulation. Treat hypotension or tachyarrhythmias with intravenous propanolol, .01 - .02 mg/kg. , or esmolol, .05 mg/kg ,
carefully titrated with low doses. Esmolol is preferred because of its short half life and low cardioselectivity.
5. Decontamination
Induce vomiting or perform gastric lavage.
Administer activated charcoal and cathartic.
Gut emptying is probably not needed if 1 2 are performed promptly.
Appendix A
Performing airway assistance.
6. If no neck injury is suspected, place in the "Sniffing" position by tilting the head back and extending the front of the neck.
7. Apply the "Jaw Thrust" to move the tongue out of the way without flexing the neck: Place thumb fingers from both hands under
the back of the jaw and thrust the jaw forward so that the chin sticks out. This should also hurt the patient, allowing you to judge
depth of coma. :)
8. Tilt the head to the side to allow vomit and snot to drain out.
The toxic dose is going to vary from person to person, depending primarily on built-up tolerance. A couple people report swallowing 10
to 13 vivarin and ending up in the hospital with their stomaches pumped, while a few say they've taken that many and barely stayed
awake.
A symptom lacking in the clinical manual but reported by at least two people on the net is a loss of motor ability: inability to move,
speak, or even blink. The experience is consistently described as very unpleasant and not fun at all, even by those very familiar with
caffeine nausea and headaches.
Caffeine has long been suspect of causing mal-formations in fetus, and that it may reduce fertility rates.
These reports have proved controversial. What is known is that caffeine does causes malformations in rats, when ingested at rates
comparable to 70 cups a day for humans. Many other species respond equally to such large amounts of caffeine.
Data is scant, as experimentation on humans is not feasible. In any case moderation in caffeine ingestion seems to be a prudent course
for pregnant women. Recent references are Pastore and Savitz, Case-control study of caffeinated beverages and preterm delivery.
American Journal of Epidemiology, Jan 1995.
On men, it has been shown that caffeine reduces rates of sperm motility which may account for some findings of reduced fertility.
"There was a significant association between (drinking more) caffeinated coffee and decreasing bone mineral density at both the hip and
the spine, independent of age, obesity, years since menopause, and the use of tobacco, estrogen, alcohol, thiazides, and calcium
supplements [in women]."
Except when:
"Bone density did not vary [...] in women who reported drinking at least one glass of milk per day during most of their adult lives."
That is, if you drink a glass of milk a day, there is no need to worry about the caffeine related loss of calcium.
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connection of coffee or tea to heart attack risk -- but not to other cardiovascular conditions such as stroke.
The study was conducted by the health maintenance organization Kaiser Permanente and was reported Wednesday in
the Annals of Epidemiology.
Caffeine increases the level of circulating fatty acids. This has been shown to increase the oxidation of these fuels, hence enhancing fat
oxidation. Caffeine has been used for years by runners and endurance people to enhance fatty acid metabolism. It's particularly effective
in those who are not habitual users.
Caffeine is not an appetite suppressant. It does affect metabolism, though it is a good question whether its use truly makes any
difference during a diet. The questionable rationale for its original inclusion in diet pills was to make a poor man's amphetamine-like
preparation from the non-stimulant sympathomimetic phenylpropanolamine and the stimulant caffeine. (That you end up with
something very non-amphetamine like is neither here nor there.) The combination drugs were called "Dexatrim" or Dexa-whosis (as in
Dexedrine) for a reason, namely, to assert its similarity in the minds of prospective buyers. However, caffeine has not been in OTC diet
pills for many years per order of the FDA, which stated that there was no evidence of efficacy for such a combination.
From Goodman and Gilman's The Pharmacological Basis of Therapeutics:
Caffeine in combination with an analgesic, such as aspirin, is widely used in the treatment of ordinary types of headache. There
are few data to substantiate its efficacy for this purpose. Caffeine is also used in combination with an ergot alkaloid in the
treatment of migrane (Chapter 39).
Ergotamine is usually administered orally (in combination with caffeine) or sublingually [...] If a patient cannot tolerate
ergotamine orally, rectal administration of a mixture of caffeine and ergotamine tartarate may be attempted.
The bioavailability [of ergotamine] after sublingual administration is also poor and is often inadequate for therapeutic purposes
[...] the concurrent administration of caffeine (50-100 mg per mg of ergotamine) improves both the rate and extent of absorption
[...] However, there is little correspondence between the concentration of ergotamine in plasma and the intensity or duration of
therapeutic or toxic effects.
Caffeine enhances the action of the ergot alkaloids in the treatment of migrane, a discovery that must be credited to the sufferers
from the disease who observed that strong coffee gave symptomatic relief, especially when combined with the ergot alkaloids. As
mentioned, caffeine increases the oral and rectal absorption of ergotamine, and it is widely believed that this accounts for its
enhancement of therapeutic effects.
Nowadays most of researchers believe that the stimulatory actions are attributable to the antagonism of the adenosine. Agonists at the
adenosine receptors produce sedation while antagonists at these sites, like caffeine and theophylline induce stimulation, and what is
even more important, the latter substance also reverse agonists-induced symptoms of sedation, thus indicating that this effects go
through these receptors.
Another possibility, however, is that methylxanthines enhance release of excitatory aminoacids, like glutamate and aspartate, which are
the main stimulatory neurotransmitters in the brain.
As to the side effects: methylxanthines inhibit protective activity of common antiepileptic drugs in exptl. animals in doses comparable
to those used in humans when correction to the surface area is made. It should be underlined, that although tolerance develop to the
stimulatory effects of theo or caffeine when administered on a chronic base, we found no tolerance to the above effects . This hazardous
influence was even enhanced over time. Therefore, it should be emphasized that individuals suffering from epilepsy should avoid, or at
least reduce consumption of coffee and other caffeine-containing beverages.
This FAQ is a collective effort. Here's a list of most (all?) of the contributors.
1. Oktay Ahiska (oktay@rga.com)
2. Marc Aurel (4-tea-2@bong.saar.de)
3. Scott Austin (scotta@cnt.com)
4. Tom Benjamin (tomb@panix.com)
5. Jennifer Beyer (jennifer@joltcola.com)
6. Steve Bliss (steveb@pcdocs.com)
7. David Alan Bozak (dab@moxie)
8. Rajiv (w94_bhatnaga@wums.wustl.edu)
9. Trevor P. Bugera (tbugera@spots.ab.ca)
10. Jack Carter (scjack@ausvm1.ibm.com)
11. Richard Drapeau (Richard.Drapeau@p1.f92.n282.z1.tdkt.kksys.com)
12. Jym Dyer (jym@remarque.berkeley.edu)
13. Steve Dyer (dyer@spdcc.com)
14. Stefan Engstrom (stefan@helios.UCSC.EDU)
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Copyright
This FAQ is Copyright (C) 1994,1995 by Alex Lopez-Ortiz. This text, in whole or in part, may not be sold in any medium, including,
but not limited to, electronic, CD-ROM, or published in print, without the explicit, written permission of Alex Lopez-Ortiz.
This is an excerpt of a longer FAQ including more coffee related information which can be found here. Copyright (C) 1994, Alex Lpez-Ortiz.
alopez-o@daisy.uwaterloo.ca (this email seems to be defunct? -Tom 6/03)
I have no experimental data, BUT I suspect that roast level does affect the amount of caffeine remaining in the bean. My guess is that
darker roasted beans have less caffeine than lighter roasts.
Way back in Organic Chemistry lab (about 45 years ago) one of the experiments we did involved purifying caffeine by sublimation.
Caffeine passed from the solid state to a gas, then condensed again to give really pretty crystals, leaving impurities behind. As I recall, it
didn't take lots of heat for sublimation to occur.
So I suspect that some caffeine is vaporized during roasting, and longer/darker roasting would likely lead to a greater loss of caffeine.
Dave
Westerville, OH
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Deward's Comments:
Tom:
Regarding roast level and caffeine . . .
You are correct about caffeine being quite stable (in comparison to other
coffee bean components), but it has an appreciable vapor pressure at final
roasting temperatures, so a significant amount can outgas along with CO2 and
volatile oils (water will be mostly already gone late in the roast when this
can occur). In a drum roaster with limited airflow an equilibrium will
establish, with volatilized caffeine re-condensing on the beans for little
net loss, but in an air roaster (or a drum with significant airflow)
vaporized caffeine will be carried out of the roaster (and there have been
many comments here about home roasters getting a "caffeine jangle" from the
exhaust).
There is also variance with extraction method. Although caffeine is very
soluble in water an espresso extraction leaves perhaps 20% of the extracting
water behind in the puck, and with it a similar percentage of the caffeine.
In other brewing methods the retained water is a smaller percentage of the
total extract, which implies less residual caffeine in the grounds.
Both mechanisms above (assuming the typically darker roast for espresso use)
would contribute to the commonly presented measurements which show less
caffeine in espresso than in press, vac or drip extractions (assuming an
equal weight of ground coffee is used per dose (serving).
All else being equal, other variables may apply, and YMMV, of course . . .
< g>
Deward
Tom's response:
(after this post, we were forwarded contrasting information that caffeine does not have a boiling point and that it actually subliminates at
352 degrees F. You can view this information on page 7 of this document). This is an interesting point because of the new fad of green
coffee used in beverages for antioxident value. This would mean there is more caffeine content if the coffee is unroasted.
Q: Does fresh Home Roasted coffee have more caffeine - I am feeling buzzed after changing over to 100% home roasted coffee...
A: There's no reason that it would. If you drank cheap commercial coffee (R/G -Roasted / Ground brands, like Maxwell House etc ) then
you would usually be getting some Robusta in the blend, which actually means higher caffeine contents (Robusta is in the range of 2.2%
and most Arabica is in the 1.1% to 1.3% caffeine range). Then again, as a matter of taste cheap coffees tend to be portioned more strictly
(very strictly in the case of office coffee portion packs), or people simply brew weaker as a matter of taste. Less ground coffee used to
make the cup means less caffeine. It might be that people brew home roasted coffee stronger, or simply enjoy more coffee because it
smells and tastes good!
Q: Is there more caffeine in espresso than drip, or French Press?
A: Focus not on the brew method but on the amount of ground coffee used to make what you drink. Caffeine is easily percolated out of the
ground coffee into the cup, so the amount of caffeine tends to be a direct result of how much coffee is used to prepare the beverage. Some
people use little coffee, make weak dribbly espresso and get little caffeine. So a certain brew method isn't necessarily stronger than
another.
-Tom
06.08.2015 11:43
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06.08.2015 11:43