![]() ![]() ![]() It is usually accompanied by other stimulants (theobromine in chocolate and theanine in tea), creating synergies that have different effects on our bodies and minds.Ĭaffeine is the principal active compound in coffee, and the one that gave its name to such a popular and vastly consumed beverage. However, caffeine is not the sole responsible for our increased alertness after consuming coffee, chocolate or tea. For the sake of simplicity, we can say that coffee wins the first place, followed by (brewed) tea and then dark chocolate (even at the highest cocoa percentages). So the darker the chocolate, the higher the content of cocoa solids, and the higher the caffeine content (with white chocolate having 0 caffeine).įinding exact numbers of caffeine content is a hard task, since also official sources seem to contrast with one another. From a consumer perspective, it’s useful to know that caffeine naturally occurs ONLY in cocoa solids. ![]() Harvest season also affects the content of caffeine in the beans, while the bean-to-bar process doesn’t seem to alter it. Some of these start at origin: a research conducted on over 200 cacao samples collected from all over the world found significantly different caffeine levels in cacao from different countries, with Ecuador, Venezuela and Peru producing the “most caffeinated” cacao, and West Africa the least caffeinated. There is however the case of Robusta coffee having double the caffeine content of Arabica coffee even in its raw state.įor chocolate, the caffeine content varies depending on even more factors. Its required longer brewing time makes black tea more caffeinated. For example, it is mistakenly believed that black tea has more caffeine than green and white tea because it’s oxidized. Water temperature, brewing time and quantity seem to be even more important than the type of tea or coffee. So by increasing the quantity of the raw material, you therefore increase the caffeine concentration. You also use a higher amount of coffee beans to make a cup of coffee than tea leaves to make that same amount of tea. For example, do you know that tea leaves naturally contain more caffeine than coffee beans?īut because coffee is brewed at higher temperatures than tea, then coffee brewing extracts more caffeine compared to tea brewing. Let’s see the different caffeine effects in each one of them.ĬAFFEINE CONTENT IN COFFEE, TEA AND CHOCOLATEįor coffee and tea, the caffeine content will vary widely depending on the origin, type, and preparation of the drink. Or an avid tea lover can experience different reactions from the caffeine in dark chocolate. Even if you are used to coffee, you might still feel strong effects from tea. It turns out that caffeine in coffee, tea and chocolate couldn’t act more differently. ![]()
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