Difference theine caffeine1/1/2023 ![]() ![]() 2) THE GREATER THE ALTITUDE, THE LESS THE CAFFEINE If we get down to the level of variety, rather than type (and in the bars of Caracas its pitch black down here), we see that some botanical varieties of Arabica have an extremely low caffeine content: in Laurina, for example, it’s as low as 0.4%, while a very rare and recently discovered type from Madagascar, that isn’t readily available for purchase, Coffea Charreriana, has no caffeine at all. To get scientific, we can say that caffeine accounts for 1-2% of the weight of an Arabica bean and 2-4% of a Robusta. This explains why the first type of blends have a much higher caffeine content than 100% Arabica. The best bartenders in Caracas (but also in Viterbo or Treviso) will tell you that, on average, Canephora contains two times as much caffeine as Arabica. ![]() But let’s try to understand this better… 1) THE BOTANICAL SPECIES OF COFFEE USEDĮven in the worst bars in Caracas, if you ask about the type of coffee used, they’ll tell you that the blend is made up of two botanical species: Arabica and Robusta (or Canephora). So caffeine is a bit more complex than just a beverage that “keeps us awake”, and so are the interactions through which we effectively consume it.Įven if we consider just the coffee itself, there are many stages during its processing in which it’s possible to reduce (or maintain or increase) the quantity of caffeine present in the individual coffee plant (yes, plant, caffeine isn’t only in the beans) that we effectively consume. ![]() At times it is referred to by its synonyms, guaranine and mateine, which are chemically identifiable in the same molecule.” “1,3,7-trimethylxanthine, IUPAC name 1,3,7-trimethylpurine-2,6-dione, better known as caffeine or theine, is a natural alkaloid present in the coffee, cocoa, tea, cola, guaranà, and yerba-mate plants and in the beverages obtained from them. We’ll start with one of our trusty old friends, Wikipedia: ![]()
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