Caffeine content of coffee beans after semi-washing reduces coffee beans washing and sun exposure

What is the effect of baking degree on caffeine content?

Some people might say that mixed beans are usually deep-baked and caffeine will be reduced. The change of baking degree actually has little effect on caffeine.

Why, isn't caffeine obviously sublimated at 120 degrees?

Answer: because of time, because of water.

First, when baking, the time when the bean temperature exceeds 120 degrees is not long enough to sublimate caffeine.

Second, people who have done classic experiments in organic chemistry know that caffeine sublimation must first remove water, because water will affect caffeine sublimation. As for coffee beans, can deep baking remove all the water? Obviously not, this in the limited time of baking, will further affect caffeine sublimation ESP or hand flushing, which is healthier?

According to Han Huaizhong, if filter paper is used for hand flushing, it will filter out caffeine and caffeine, which are the second of the three substances in coffee that are most harmful to health.

The rest of the caffeine is actually the least harmful, and the right amount of caffeine has some benefits. So even if ESP reduces caffeine by reducing the amount of powder, hand flushing is still healthier. How does the caffeine content change when using different beans?

The previous comparison is the comparison of caffeine content in different extraction methods of the same kind of beans. What about using different coffee beans?

In fact, if you use the same amount of beans, the caffeine content of ESP is often higher than that of hand flushing.

Because Luodou is rarely used in hand flushing, and Luodou is often used in matching beans. It is well known that the caffeine content of the same amount of Luodou is much higher than that of Adou. What determines the amount of caffeine in a cup of coffee?

The answer to this question, if you ignore the variables that have little impact, to put it arbitrarily, is that there are only two determinants: coffee bean variety and coffee bean weight.

Han Huaizhong once wrote a formula in coffee science to calculate the caffeine content in a cup of coffee: coffee beans (grams) × caffeine percentage of the beans used.

In other words, if you use 18 grams of Yega to make coffee, regardless of hand brewing, siphon, French pressure, Italian machine, American machine, and Philadelphia pressure, use Yega's 1.4% caffeine ratio multiplied by 18.

This formula is only a rough calculation, not very accurate, but for our questions, it reflects the answer.

Why is this so? because of these extraction methods, the best extraction rate is 18% Murray and 22%. At this time, caffeine, as a more soluble substance, is close to complete extraction.