An alkaloidal compound that has a physiological effect on humans, and a bittering taste. It is found throughout the coffee plant but is more concentrated in the seed / coffee bean. Arabica ranges from 1.0 to 1.6% caffeine, and Robusta (Coffea Canephora) from 1.6 to 2.2% caffeine. It is highly water soluble. The amount of caffeine in brewed coffee is directly proportional to how much ground coffee was used to make the cup.

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