If you want to find the optimal caffeine intake for yourself while still enjoying coffee for the aroma and taste, you probably should switch from hot brewing, which basically forces you to drink a whole cup with an unknown amount of caffeine because of all the variables before it goes stale, to cold brewing.
As the cold state allows you to drink the beverage in as small quantities as you want over a longer period of time while keeping its taste for up to a few days.
Overall, this means finer control of the caffeine intake until you feel optimally caffeinated.
It’s cool to see scientific evidence, that we really can’t control the exact amount of caffeine in a cup of coffee, but what we for sure can control is our intake of that unknown amount and therefore lower or eliminate the side effects that come from taking in too much caffeine.
What I’d like to see is more research about if we possibly could grow coffee beans without any caffeine in them that provide the taste and aroma we enjoy in coffee, and then adding individual amounts of caffeine to the beverage externally.
Who knows, maybe instead of ordering cup size and aroma modifications from a barista, we also choose how much caffeine is in our cup to go in the future. It would for sure strengthen brand loyalty if I got the same great-tasting coffee with my personal amount of caffeine that’s just right for me every time.
Related: https://www.caffeineinformer.com provides information on the caffeine content of many coffee brews from various brands.
Is coffee just caffeine, or are there more active substances in that cup of coffee? How many more? What effects do they have in humans?
If you mean the actual cup, I would say close to zero
Interesting paper.
But does it really matter how much caffeine is in a cup of coffee?
The LD50 for coffee is so high you can’t reach it via coffee cup consumption realistically.
https://www.compoundchem.com/2014/07/27/lethaldoses/
If you want to find the optimal caffeine intake for yourself while still enjoying coffee for the aroma and taste, you probably should switch from hot brewing, which basically forces you to drink a whole cup with an unknown amount of caffeine because of all the variables before it goes stale, to cold brewing.
As the cold state allows you to drink the beverage in as small quantities as you want over a longer period of time while keeping its taste for up to a few days.
Overall, this means finer control of the caffeine intake until you feel optimally caffeinated.
It’s cool to see scientific evidence, that we really can’t control the exact amount of caffeine in a cup of coffee, but what we for sure can control is our intake of that unknown amount and therefore lower or eliminate the side effects that come from taking in too much caffeine.
What I’d like to see is more research about if we possibly could grow coffee beans without any caffeine in them that provide the taste and aroma we enjoy in coffee, and then adding individual amounts of caffeine to the beverage externally.
Who knows, maybe instead of ordering cup size and aroma modifications from a barista, we also choose how much caffeine is in our cup to go in the future. It would for sure strengthen brand loyalty if I got the same great-tasting coffee with my personal amount of caffeine that’s just right for me every time.