Does dark roast coffee have less caffeine than light roast?

In short: No. Source.

It really depends on how you measure the caffeine. When coffee is roasted the beans lose some water content (somewhere in the 20% range give or take a few percent). At the same time it is losing weight it is gaining size. While you should keep in mind that coffee should be selected by personal taste (or you can check out the Top 5 Coffees in the World), this leads to a situation that makes answering this question a little interesting.

Assuming all other variables are the same, if you measure by weight you actually have more caffeine in dark roast because the water loss is faster than the minimal caffeine loss during roasting. If you measure by volume you have less caffeine because the beans expand as they roast. This seems to confuse some people so let me restate the above. If you measure your coffee using a scoop you will have less caffeine per cup using dark roast coffee. If you measure your coffee by weight you will have more caffeine per cup using a dark roast. The difference one way or the other is small.

If you are buying a cup of coffee and the coffee is measured by weight (common with pre-packed coffee used in many offices and some restaurants) then dark roast will have slightly more caffeine. If you buy a cup and the restaurant measures by volume (common when coffee is fresh ground and measured on the fly) then light roast will be slightly higher in caffeine simply because you will have more coffee grounds.This is really only an issue if you are talking about two identical coffees and even then the differences are small.

It is conceivable if you are comparing coffees from two countries entirely (or sometimes coffees from the same country, grown at different elevations) that a difference in varietals between them could make the have as much effect as the roast and the preparation method will almost certainly had a larger effect than the roast level or varietal. If there is a Robusta in one of the coffees it is almost guaranteed to have more caffeine. This is mostly an academic discussion because the differences in caffeine content are relatively small.

Another thing to consider is how sensitive your stomach is to producing acid – darker roasts are less acidic than lighter roasts – and caffeine is known to increase stomach acid production. This can be benefit after a meal (helping you digest your food), but can cause discomfort at other times.

 

73 thoughts on “Does dark roast coffee have less caffeine than light roast?”

  1. Will the caffeine break down

    Will the caffeine break down at high temperature or under certain conditions? Will caffeine being changed to something else?

    1. Luckily no!

      With normal high pressure methods (such as pressure based espresso) and the acceptable heating within those methods the caffiene structure is stable. It will not reconform into another toxic or other biologically active state with just tempterature. If you are interested, check out the mechanism of its function to understand it better: Caffiene from Wikipedia. This offers a good beginning introduction into how it works.

      1. wow

        I never knew people cared so deeply for coffee. I was usin a 5 scoop of dark roast bt I dont care for the taste. Im now tryin light roast. I use a regular coffee pot wit about 4 or 6 cups at a time. What should I be doing to get a caffeine kick I see everyone else that drinks it? when I drink 3cups of coffee it just     stops the sleepy feeling my eyes have from takin my siezure meds. Am I doin something wrong? 

        1. What my husband Does

          What my husband does to get a lot of caffeine and wake up fast and strong. Now I warn you most people WILL NOT try this. I tell him I think his coffee looks like oil from a car. But what he does is use enough grounds for an entire pot of coffee but then he only uses enough water for a half a pot of coffee. So you get all the caffeine of an entire pot of coffee in one big cup. I noticed I think he fills the water to about the 6 line which when it comes out it give him enough coffee to fill one of those about 16-18 oz type sized cup. I’m not entirely sure what size his is because it’s not here, he’s got it with him out of town so I’m guessing off memory. I will tell you that I’m using his coffee pot at the moment because mine is in storage and he just got a new job so he’s away for months on training it took me forever to clean out his coffee pot and it did, it literally looked like I was cleaning up oil. I’ve tasted it and unless you’ve got a taste for having your coffee black and just black but BLACK this won’t work for you. But I will also say that my husband goes from half asleep but head (rated G comments) lol to wide awake talking to me a mile a minute and my husband doesn’t talk. He’s a shy person even to me, he talks once in a while but not a whole lot. So I know that if I want to have a decent conversation with him that I’ve got to be awake in the mornings when he’s had his coffee. So this works.

          You can always try a variation of this you don’t have to put in the full amount of grounds that he does you can do a little less. But I can promise you this will work. My husband likes it BLACK. But you could possibly take what he does and add sugar to it, it might take a LOT of sugar if you can’t stand how black it is. But If you want to wake up I promise this will work. And just so you are aware he uses Folgers Black Silk. It’s his favorite. And I use Yaban Dark Roast, although right now I’m stuck with the light roast because I accidentally when I was buying my coffee in bulk got 2 Dark and the third one I grabbed I wasn’t paying attention but it apparently wasn’t the Dark Roast. I am not sure if I agree that either dark or light has less or more caffeine in it. So I just go for what I love the taste of. I’ll also point out that I have diligently spent years buying flavored coffee while my husband made faces at me and told me I could not make my coffee in his pot because the flavors that he hates stain the flavor of his coffee. And one day when I was out of mine I used his Black Silk, it woke me up more than anything I’ve ever used and when I added my creamer to it I just fell in love. Only problem being that with what I used to drink if I missed a day I didn’t get caffeine head aches and now I do. lol. Then one day when I went to the store the Black Silk was not on sale and the price was so high that I said NO WAY JOSE. So I found something else that might work. I bought one Maxwell house and a Yuban both dark roast to get as close to his black silk as possible. Wanted to try them both out see if there was one that he would like for times like this this when his first choice was not available. I used the Yuban and ended up liking it more than I did the Black Silk. So now he drinks the Black Silk and I drink the Yuban Dark Roast. I think it does the trick for me to wake up. And if I need a little extra jolt I had a few more tbl spoons of grounds than it calls for. Anyway sorry for the rambling. Hope this helped at all. 

  2. I think people want to know,

    I think people want to know, if I order a large coffee, will the light roast or the dark roast have more caffeine? What you say seems to favor the light roast for more caffeine – given the same cup size.

    1. wuss…
      i drink 4-8 shots of

      wuss…
      i drink 4-8 shots of espresso every day, if anything my health has improved because of it(this is equiv to twice to 4 times as much caffeine as you)

      1. 4 to 8 shots of espresso a

        4 to 8 shots of espresso a day may be worse for your health than any regular brewed coffee simply because the espresso process also extracts the fatty oils in coffee that can contribute to cholesterol.

        Also, a strong cup of brewed coffee (light or dark roast) can feasibly contain over double the caffeine than a shot of espresso. So, 16oz of brewed coffee could feasibly contain more caffeine than 4 shots of espresso.

        As for your comment that you think your health has improved, you may want to look into how it may also be causing you to post obnoxious messages on websites.

        1. A shot of espresso contains

          A shot of espresso contains approx 75mg of caffeine and a 16oz cup of coffee contains about 300mg. So, 4 shots of espresso would be similar in caffeine content to 16oz of brewed coffee. But, as was mentioned earlier, espresso processing leaves the oils in, similar to what happens with a French Press, which can raise your blood fats. Coffee brewed through a paper filter will have the fats filtered out. Also, as for mild vs dark roast, the caffeine content is not different enough to measure unless you were going to do a science experiment with every cup brewed. It depends on the type of bean ex: robusta vs arabica, the varietal of tree, and many other factors. If you are worried about too much caffeine, drink water, because even decaffeinated coffee still contains caffeine.

      2. 4-8 shots will make you high

        4-8 shots will make you high as a kite and therefore believe that you are full of energy and healthy. Meanwhile precious Calcium is being leached from your bones, more than you can keep up with in pills (supplements). My grandfather went to his grave with bad osteoporosis from drinking 4-5 cups of coffee/day since age 18.

        I love coffee but I drink decaf and only a few times per week, occasionally I splurge and have a 1/4 reg (it tastes so good!). I quite regular when I was told I was getting breast lumps from the caffeine at AGE 19! Cut it with 1/4 decaf per week until it’s all decaf and it’s not a bad transition.

        -I come from a scientific nutritional background BTW BS, MS, HHC, AADP -etc

  3. I can’t really tell the

    I can’t really tell the difference but I sure know that every time I drink coffee I get heart palpitations. The thing is that I can’t stop although I know it’s bad for me. Isn’t there any kind of coffee that works better for me? Decaffeinate is out of question, I ‘have tried it already.

    1. I can’t really tell

      I have a lot of customers that will order a ‘half caf’, which is half caffeine, and half decaffe coffee. My husband likes Ferris coffee, which does not give him heartburn, another side effect of coffee for a lot of people. <URL removed by site admin>
      I hope this helps. 🙂

      1. half-caff

        actually 1/3 caff – I was told by my Dr. to cut down on the caffeine since my by-pass. It took a few weeks to drop from over 1000mg/day (lots of tripple shot lattes and red-bull yag’s) to about 100. Now I use 2 parts decaf beans to 1 part french roast (just enough to make the brew palatable.) Although I’m back up to 2-3 cups a day, my heart rate is staying under control.

    2. have you tried a low acid

      have you tried a low acid coffee, for many people the heartburn is caused by the acid, not the caffeine.

      1. “low-acid” coffee is a

        “low-acid” coffee is a marketing ploy. If coffee is roasted properly, then the acids in it will not harm your stomach. Change your coffee brand first. try a properly roasted coffee and you won’t have acid problems.

      2. Caffeine, acid, heartburn

        (this is more an addition to the whole thread than the comment I’m “replying” to)
        In addition to being a barista in a real coffee house (i.e. not franchised burnt coffee) for almost a decade, I’m now a scientist in a health science field.

        1) Caffeine increases stomach acid production, and can also cause GERD through its effects on the nervous system.
        2) pH of coffee can, and does, irritate stomach linings. Even though the numerical range between a low-acid and a regular coffee may look like a minor difference, remember pH is a logarithmic scale (and some advertised “smooth, easy on tummy” coffees don’t brew up with less acid than other coffees- just something a marketer slapped on it. there are however some well researched low-acid coffees, either by choosing specific beans, roasting temps/times, or combinations of all the above)
        3) Cold brewing coffee has shown to produce a product with markedly less acidic compounds, and a more favorable pH for those with gut irritation associated with coffee. I imagine if one combined one of the high quality low-acid, with a cold-brew extraction, one could have a most agreeable (and tasty) cup o’ joe.

        1. Caffeine’s affects on the stomach..

          Well, you have definitely stated your authority, but from what I have studied, and I don’t know if anyone else has said anything like this yet, but caffeine itself does make heartburn more frequent, not only because of the acid levels but also because it makes the sphincter that holds all the “stuff”, for lack of a better word, in your stomach back and doesn’t let it get into your esophagus, to not work as hard and be weaker; thus, it lets more acid from your stomach go back up into your esophagus. Am I wrong? I know this is a pretty old thread, but I found it interesting. =) And sorry for the long sentence. I do that sometimes. Cheers.

    3. Enjoying coffee

      I suggest that you try a coffee enema. I know it sounds extreme but this is what I do. I have been doing them for 4 months. I have also helps 5 others with great results. Read up on google. You will find great reports. Watch the movie the Gerson Miracle.

      Good Luck,

      Renato D’Amico

      1. Just a note to everyone: Be careful with this – it can destroy important bacteria in your colon. As with enemas in general, too frequent cleansing can also be bad for your health. Always consult a doctor first.

    4. Don’t write off decaf based on a few bad examples

      To the person who said “decaf is out of the question, tried that already”: you’re making a sweeping judgement of all decaf based on trying how many? And what kinds? Should a person whose first taste of coffee was bitter burnt percolated sludge never try Starbucks? There are different quality levels available in just about everything. Think about it. If you like coffee enough, you’ll find a way to enjoy it that doesn’t give you the problem you’ve had with it so far. Just don’t give up, and don’t write off entire areas based on a few bad examples. Here’s something I’ve recently learned that might not be for you, but will hopefully open your eyes a bit: you can buy decaf green beans, roast and grind them yourself, and have some of the richest, most delicious coffee you’ve ever had, without all the caffeine. So there’s a good chance you can find a company that roasts and grinds decaf you like, and maybe even sells it via the Internet.

      Good luck!

      1. You’ve created a confusing

        You’ve created a confusing oxymoron of sorts by implying Starbucks is the best? There are no less than 5 coffee roasters in a 20 mile radius that are far superior to Starbucks….and I’m in NH!

    5. caffeine

      Like you, I suspected coffee was ‘bad’ for me and finally gave it up completely. Not only coffee, but caffeine from any source, and I’ve never felt better. Since the industry is so large [supposedly larger than the auto industry] it’s difficult to get a straight answer. Google caffeine or coffee and you’ll find it will cure every ailment known to man. Check out ‘Caffeine Blues’, online, or the book by the same name. If that doesn’t convince you to give up caffeine then nothing will.

    6. For hear palpitations – sleep!

      I also get heart palpitations. I thought I’d have to cut out caffeine forever, but not so. First, I try to sleep full nights. That already helps. After a one week bootcamp of cutting out caffeine, I slowly reintroduced it (first by drinking decaf, then a half-caf cafe au lait). Now I drink coffee, but in smaller servings or half-milk varieties like cafe au laits. It is actually even more enjoyable, because the coffee moment is special. If I haven’t slept, however, the heart palpitations feel more pronounced (when I drink caffeine, and just in general too).

    7. coffee can be good or bad.

      when i started drinking coffee i had a lot of palpitations. it turned out i had a genetic heart abnormality, wpw, and my anxiety combined with coffee and my condition was causing the palpitations. after i had a small surgery to correct it, i could drink coffee.

      coffee has helped a lot with my low blood pressure. i have a lot more energy. i am also a lot less depressed. i think you just have to be careful about dosages, because it is after all, a drug like any other. some people are just more or less sensitive. i drink my cup of coffee and thats it, because a soda will keep me up all night. if you have anxiety or sleep problems, you have to be especially careful.

  4. Caffeine in high roast cofee

    I worked im the cofee industry for years. Caffeine sublimes, which means under the proper conditions it goes from a solid to a gas without going through the liquid phase. We always found it crystalized in the roaster vents with more there after high roasts than low roasts.

    1. Difference

      Hey Its really depends on what anyone thinks about it. As some people likes dark roast coffee while others like light roast. Its really little hard to tell in terms of quantity as which one contains less caffeine between these two. But these both contains caffeine & that is harmful for one’s health. Anyways thanks for sharing this article.

      1. Caffeine is not always

        Caffeine is not always harmful to your health, for example in moderate doses it may help prevent alzheimers and other forms of dementia. 

  5. I think the most relevant

    I think the most relevant comparison between dark and light roasts of the same bean would be the mg of caffeine per cup of brewed coffee of the same subjective strength. I roast my own. Lightly roasted coffee is more acidic and bright tasting but also thinner in body, so I tend to have to use a bit more. Darker-roasted has more of that familiar smoky and bitter taste. You can use a bit less in the filter. So, the darker roast feels fuller, but the lighter roast has comparatively more kick in the cup. Anecdotal evidence only.

  6. Really………who goes by

    Really………who goes by the weight?  As far as I know, and have been in coffee for six years now, the darker and longer the roast there is more caffeine roasted out but a stronger and more robust flavor, and the lighter and shorter the roast, the more caffeine you retain, but of course lighter and brighter notes.  Darker roasts will never have more caffeine than lighter roasts.  Now if you want to get into espresso, that is a whole different ballgame.

    1. I actually do my coffee by

      I actually do my coffee by “feel” (so I guess weight). I pour it in the basket until it looks/feels right. I’m too lazy to have a separate scooper or use a spoon b/c then I’d have to wash it. Just wanted to point out that “weight” doesn’t always means that it was measured on a scale. An open mind makes that coffee moment more enjoyable in the morning

       

      1. If you go by looks of how

        If you go by looks of how much coffee, then thats probably volume and not weight. I do my coffee by weight. Many people have a magic ratio of water, beans etc. 

  7. Beans don’t ‘loose’ water

    Beans don’t ‘loose’ water content, they ‘lose’ water content.

      1. Actually…

        Well he made this comment in 2011 so he was clearly ahead of his time.  Not caring about being intelligent is soooooooo OWS.

  8. Interesting point of view

    Wow, I have never seen it from this point of view. I have always thought that dark roast has less caffeine content than light roast.

      1. You should re-read the

        You should re-read the article.

        “Assuming all other variables are the same, if you measure by weight you actually have more caffeine in dark roast because the water loss is faster than the minimal caffeine loss during roasting. If you measure by volume you have less caffeine because the beans expand as they roast.”

        Measuring by VOLUME (dump the beans into a measuring cup), a dark roasted bean will have less caffeine compared to the same VOLUME of the same bean that has been lightly roasted.

        Measuring by WEIGHT (dump the beans onto a scale), a dark roasted bean will have more caffeine compared to the same WEIGHT of the same bean that has been lightly roasted.

  9. caffeine content in dark roast vs. light roast

    Thank you for a very clear and comprehensive explanation.  This comment alsoto let you know that the link you give to “Roast Magazine” gives an error

  10. Nice explanation, but…

    the present tense form for the verb where something is lost is ‘lose’, not ‘loose’, which is something you might do to a knot.  This is in spite of the current internet trend to spell it ‘loose’.

    1. Re: Nice explanation, but…

      OK I finally fixed the typo. I’m not sure what is says about the article that a typo is the most talked about item in this article. 

      1. Ha

        Thanks for posting the article. Now I have a better understanding.

        I agree, it’s a sad day when a misspelled word had more weight than the content
        of the article. To Mr Anonomous, I’ve learned to be careful when throwing out
        criticism as I may have some fingers pointing back at me. The correct format
        when using quotes is to have the quotes on the outside. Therefore the correct
        format is ’lose/loose,’ not ‘lose/loose’, but no one is pointing fingers here!

  11. Measuring ground not whole beans

    What if you grind the beans before measuring? Though the individual beans may be different sizes between light and dark roast of the same varietal, once ground, the grinds would be the same size. If my understanding of this article and my logic are correct, I take it the dark roast would have slightly more caffeine than an equal measure of light roast?

    1. Measuring ground not whole beans

      Yes, I was wondering this as well. Could somebody please clarify whether measuring a scoop of grounds would have an affect on this article’s hypothesis?

      I believe that the dark roast would actually have more caffeine in a brewed cup, because if you are filling a measured scoop with ground beans, as opposed to whole beans, the packing efficiency would be much improved. With the packing efficiency of ground coffee, the different sizes between dark and light roast whole beans would be inconsequential because they are both ground, right? Therefore, the ratio of caffeine to weight would be more important that volume.

      Am I wrong?

  12. Caffeine content

    It was my understanding that as you roast coffee longer, the oils come out from the center of the bean and that is where the caffeine is stored, quite a bit of the caffeine burns off or is lost in the oil. This has always been the case for me, I get a caffeine jolt on light roast coffee but not on dark roast.

  13. not liking the blond veranda

    not liking the blond veranda roast from starbucks. some people still believe that caffeine response is all in a persons head. I got the blond k-cup with expectation of less caffeine response not more. didn’t know anything about the length of roasting time having anything to do with it. I just thought it would be a lighter brew. mega heart palp reaction and not in my head. I have less reaction to the expresso brews and dark brews.

     

    1. did you actually read the original post? Why would you order a blonde at Starbucks expecting a “lighter brew”? What does that even?

    2. dark coffee is easy for the stomach

      If not anything else, recent research shows that roasting the coffee seeds more results in a chemical that reduces the formation of acid in the stomach. This means less heartburn with dark coffee.

  14. I like this very much

    My husband and I have been having this very same conversation for over the last year. He’s been telling me that the lighter roast has more caffeine in it. While other people have either agreed or disagreed. And I have a really good friend who has worked at Starbucks for a long time and been to many training seminars involving such topics. And when I asked him, I honestly can’t remember what it was that he actually said. But I do know that whatever it was it still did not really answer my question. So when I was in a debate with a roommate this morning (my husband is out of town for work so he was not involved) I decided to get back online and try do some research on it and see what I could find. I will say that your article is the best one that I have read. It explains everything so clearly and it make it much easier to understand. I was finding it very hard to understand how one or the other would have more caffeine than the other either way. So thank you for your article. It was very helpful and I’m actually going to send the link to my husband so he can read it. I think he will like how you explained it as well. Thanks. 2013-07-21

  15. wtf

    here guys, something to help u out. a good memory tool for ya. light for light roast and light on the caffeine please. yaw holla now if I can help out anymore with this BULLSHIT!!!!!!

  16. I enjoyed the post, thank

    I enjoyed the post, thank you. For the readers who are still unclear; The truth is that caffeine is extremely stable during the roasting process. You will not lose caffeine in the roasting process. The only things that change are the acidity(“bite” or “flavor”) and weight of the bean. The amount of caffeine in your cup depends on the density of the bean (weight determines your caffeine intake) lighter doses are the only way to lessen the buzz.

  17. Where’s the science…

    I spend more time trying to fix nonsensical articles about caffeine levels according to roast depth, than almost any other coffee myth…

    Here’s the cliff notes: Unless you roast the coffee beyond 550F, you’re not destroying caffeine. End of the story, nothing more to say about the amount of caffeine available in the bean itself. So the debate about 1st crack vs 2nd crack is a pretty simple answer, they’re the same.

    Now, brewing method does matter and where time should be spent.

    How fine you grind and at what temperature you brew and for how long will determine how much of the total caffeine you extract into the coffee you drink and this can vary widely.

    Here are the rules and it’s all based on physics:
    1. The finer you grind the coffee the more caffeine you have access to
    2. The hotter the water you brew with, you guessed it, the more caffeine you can extract
    3. The longer you brew for, again, the more caffeine you can extract

    Therefor, a Turkish grind brewed to boiling, this usually takes around 5 minutes. Since this is largely a social event and the person preparing the coffee is in social dialog, times vary greatly. If you’re fortunate to have a Bekos Turkish coffee maker, then it’s done in a thrifty minute or so. Turkish brewed coffee is king of caffeine for these three reasons, finest of grind (less espresso), hottest of water and time is on the longer end of the spectrum for hot brew methods. There’s also a twist to Turkish coffee, it is Full-Concoction – meaning the grind is never separated from the drink. Theoretically, if you drank it fast enough and drank a substantial amount of the grinds too, ounce per ounce this is the king of caffeine.

    On the other end of the spectrum is Cold Toddy brewing, where temperatures are very cold (floating around 34 degrees) a pretty fine grind, but a substantially longer exposure to water, on the order of 24 hours. Because the temperature is close to freezing, you get some really helpful benefits for the best coffee possible. The cold temperatures slow down the extraction of acid, carbon dioxide, nitrogen, potassium and other roasting bi-products that aren’t coffee flavors as well as lower caffeine. Cold Toddy is a Semi-Concotion, meaning the ground coffee is partially removed before serving or consumed.

    I’m in the process of sending off a single lot of coffee (from the same harvest, farm and bag), sample of green, 300 Degree, 310 Degree, 320 Degree, 330 Degree, 340 Degree, 350 Degree and a 400 Degree roasted samples to a lab to have the caffeine measured in each sample ground to Espresso and extracted using boiling water for 4 minutes, 200 Degree water for 4 minutes, 180 Degree water for 4 minutes and 34 degrees for 18 hours.

    I’ll certainly be publishing the results…

    BeanGuru

    1. 1 more tidbit

      I need to add that 2nd crack coffee, while not containing more caffeine, does make it easier to harvest the caffeine because the event of 2nd crack is the destruction of cellular walls and burning of sugars. What this means is that the caffeine already present in the bean is far easier to extract in a coarser grind than a 1st crack coffee.

      The finer you grind the less effect this has, but it is something to understand and consider.

      BeanGuru

    2. RE: Where’s the science…

      I won’t dispute your comments but I will ask that if you are going to make the assertion that that the article is wrong you should be siting your sources instead of making statements without any backing.

      If you have articles in peer reviewed scientific journals or respected coffee trade publications please site them so the article can have any inaccuracies corrected. Having said that, at the time this article was written it represented the best understanding of hobbyists and professionals in the field so I will stand by it until better evidence is presented.

      1. Citing for Temperature that caffeine is destroyed

        Caffeine
        Melting Point 238.00 °C (about 460 °F – so my memory was off but still in range)
        Boiling Point 416.8±37.0 °C Press: 760 Torr
        Enthalpy of Vaporization 67.01±3.0 kJ/mol Press: 760 Torr
        No mention of decomposition when it boils.
        Also:
        Thermal decomposition of methylxanthines.
        Authors: Wesolowski, M.1 Szynkaruk, P.1
        Journal of Thermal Analysis & Calorimetry; Sep2008, Vol. 93 Issue 3, p739-746, 8p, 3 charts, 3 diagrams, 3 graphs
        The thermal decompn. of theophylline, theobromine, caffeine, diprophylline and aminophylline were evaluated by calorimetrical, thermoanal. and computational methods. Calorimetrical studies have been performed with aid of a heat flux Mettler Toledo DSC system. Ten mg samples were encapsulated in a 40 μL flat-bottomed aluminum pans. Measurements at form 20 to 400° were carried out at a heating rate of 10 and 20° min-1 under an air stream. It has been established that the values of m.ps., heat of transitions and enthalpy for methylxanthines under study varied with the increasing of heating ra…

      2. I meant no disrespect, just trying to get the truth out there

        Daniel,

        Accept my apology if I offended you, that is not my intent. I think it’s great that people write about coffee with passion. This happens to be one of those hot topics for me that I spend so much of my time dispelling that sometimes I have a hard time being completely objective.

        I have other citings for this, I just am not able to locate them at the moment. This is the most recent citing, the rest of them date back into the 60’s, 70’s and 80’s. If I’m not mistaking, the first such studies were conducted by Scott Laboratories in the 1930’s and 1940’s as they were creating hybrids for disease resistance and more robust production of Arabica beans. Again, I can’t find those articles – I swear I’ll scan all of this written documentation so it’s searchable…

        Cheers,
        BeanGuru

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