Is caffeine related to the way coffee is brewed? caffeine is proportional to the extraction time of coffee.

Generally speaking, coffee has different caffeine content depending on the brewing method and tool used. Therefore, the longer the coffee powder is steeped, the more caffeine will be released. In other words, coffee extracted for a long time will have higher caffeine content.

Most people think that espresso coffee has higher caffeine, because the concentration is thicker and the taste is stronger, but espresso coffee varieties contain Robusta varieties, which have three times the caffeine content of Arabica coffee, but in fact espresso beans are extracted in a relatively short time (within 30 seconds) by high pressure extraction.

Coffee uses a specific high pressure and temperature conditions, carbon dioxide has a good penetration properties, according to the needs of coffee beans flavor or specific components extracted, coupled with pressure, temperature control and extraction of carbon dioxide moisture content, can effectively separate caffeine in coffee beans. This method does not have solvent residue problems at all, and can use multi-stage extraction technology to add the original coffee flavor back to the coffee beans to retain the original flavor of the coffee beans. But the problem is that special equipment is needed, which is very expensive and not popular.