Coffee: Caffeine Content by Brew Method
Espresso delivers 63mg caffeine per 30ml shot, drip coffee 95mg per 240ml cup, and cold brew concentrate 200mg per 300ml serving, per USDA FoodData Central.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Espresso, single shot (30ml) | 63 | mg caffeine | USDA FoodData Central; range 47–75mg per shot |
| Drip/filter coffee (240ml) | 95 | mg caffeine | USDA FoodData Central; range 72–130mg depending on grounds and brew time |
| Pour-over (240ml) | 80–120 | mg caffeine | Variable; depends on dose, grind, and water temperature |
| Cold brew concentrate (300ml) | 200 | mg caffeine | Ready-to-drink cold brew; concentrates can reach 500mg before dilution |
| French press (240ml) | 107 | mg caffeine | Slightly higher than drip due to longer extraction and full immersion |
| Instant coffee (240ml, 1 tsp) | 57 | mg caffeine | USDA FoodData; range 27–173mg depending on brand and preparation |
| Decaffeinated drip coffee (240ml) | 2–15 | mg caffeine | Decaf is not caffeine-free; McCusker et al. (2006) |
| Robusta caffeine vs Arabica | 2× | Robusta averages 2.7% caffeine by dry weight; Arabica 1.2–1.5% | |
| Daily safe caffeine limit (healthy adults) | 400 | mg/day | EFSA 2015; equivalent to roughly 4 standard drip coffees |
| Caffeine half-life in humans | 3–5 | hours | Varies with genetics, medication, and pregnancy status |
Caffeine — 1,3,7-trimethylxanthine — is a purine alkaloid found naturally in coffee beans, tea leaves, cacao, and guarana. In coffee, it serves primarily as a natural pest deterrent; in humans, it is the world’s most widely consumed psychoactive substance. Understanding how much caffeine ends up in the cup requires separating the variables: bean species, brew method, dose, and extraction dynamics.
Caffeine by Brew Method
The table below compiles USDA FoodData Central values alongside published ranges for common brew methods. Values are per standard single serving.
| Brew Method | Serving Size | Caffeine (avg) | Caffeine Range | Notes |
|---|---|---|---|---|
| Espresso (single) | 30ml (1 oz) | 63 mg | 47–75 mg | USDA NDB 14209 |
| Espresso (double) | 60ml (2 oz) | 126 mg | 94–150 mg | Two shots |
| Drip / filter | 240ml (8 oz) | 95 mg | 72–130 mg | Depends on grounds and ratio |
| Pour-over | 240ml (8 oz) | 100 mg | 80–120 mg | Similar to drip |
| French press | 240ml (8 oz) | 107 mg | 80–135 mg | Full-immersion; slightly higher |
| Cold brew RTD | 300ml (10 oz) | 200 mg | 150–250 mg | Ready-to-drink, not concentrate |
| Cold brew concentrate | 60ml (2 oz) | 200 mg | 100–500 mg | Before dilution; highly variable |
| Instant coffee | 240ml (8 oz) | 57 mg | 27–173 mg | Brand-dependent |
| Decaffeinated drip | 240ml (8 oz) | 7 mg | 2–15 mg | Not caffeine-free (McCusker 2006) |
| Moka pot | 60ml (2 oz) | 60 mg | 50–100 mg | Similar concentration to espresso |
Why Roast Level Barely Matters
Caffeine is a heat-stable molecule. It begins to sublime at 178°C and does not degrade significantly at the 190–230°C temperatures reached during roasting. Independent laboratory testing has confirmed that light, medium, and dark roasts from the same bean source have caffeine contents within 2–3% of each other when measured by equal mass.
The popular belief that dark roast is “stronger” conflates flavor intensity with caffeine concentration. Dark roasts taste more bitter and bodied, but this reflects Maillard reaction products and caramelization, not additional caffeine.
Arabica vs Robusta: A Meaningful Difference
Species is where caffeine content varies substantially:
| Species | Caffeine (% dry weight) | Common Uses |
|---|---|---|
| Coffea arabica | 1.2–1.5% | Specialty, single-origin, most filter coffee |
| Coffea canephora (Robusta) | 2.2–2.7% | Espresso blends, instant coffee, Vietnamese coffee |
| Coffea liberica | 1.0–1.4% | Niche markets in Southeast Asia |
| Coffea racemosa | 0.4% | Very low caffeine, rare |
Robusta’s higher caffeine content is often cited as a reason for its bitterness and hardiness — caffeine is toxic to insects and fungi, so plants with more caffeine have natural pest resistance.
Matcha Comparison
For a direct comparison with a popular alternative: matcha contains 38–68mg caffeine per standard 2g serving. A standard drip coffee still delivers more total caffeine per serving, though matcha’s L-theanine content creates a qualitatively different stimulation profile. See Matcha Tower’s caffeine reference for a detailed breakdown.
Controlling Caffeine Intake
Since caffeine extracts rapidly and completely at brewing temperatures (see caffeine-solubility), the primary lever for controlling caffeine in the cup is dose — the mass of coffee used — and brew ratio (coffee:water). Grind size, water temperature, and brew time have far greater effects on flavor balance than on caffeine level.
Using a gram scale and consistent brew ratios is the most reliable way to manage caffeine intake across different methods.
Related Pages
Sources
- USDA FoodData Central — Coffee, brewed from grounds, prepared with tap water (NDB 14209)
- EFSA Panel on Dietetic Products — Scientific Opinion on the Safety of Caffeine (2015)
- Mayo Clinic — Caffeine: How much is too much?
- McCusker RR et al. (2006) — Caffeine content of decaffeinated coffee. J Anal Toxicol
Frequently Asked Questions
Which brew method has the most caffeine per ounce?
Espresso has the highest caffeine concentration per fluid ounce — approximately 63mg per 30ml (roughly 63mg/oz). However, because a single shot is only 30ml, the total caffeine per serving is often lower than a full 240ml drip coffee. Cold brew concentrate, before dilution, can reach 150–500mg per 300ml serving, making it the highest caffeine per serving in common retail forms.
Does a darker roast have more caffeine than a light roast?
No — and this is one of the most persistent coffee myths. Caffeine is thermally stable and survives roasting with minimal degradation. The perception that dark roast is 'stronger' refers to flavor intensity, not caffeine. By bean count, light and dark roast have nearly identical caffeine content. By weight (mass), dark roast beans are slightly less dense due to moisture loss, so the same gram dose of dark roast can yield marginally more caffeine — but the difference is small and practically negligible.
Is espresso stronger than drip coffee?
Espresso is stronger in concentration (about 5–8% dissolved solids vs 1–1.5% for drip coffee), but a single 30ml espresso shot contains only 63mg of caffeine — less than a 240ml cup of drip coffee at 95mg. 'Strength' is a description of flavor intensity and TDS, not caffeine content per serving.
How does coffee caffeine compare to matcha?
A standard 2g matcha serving contains 38–68mg of caffeine, which is comparable to a single espresso shot (63mg) and lower than a drip coffee (95mg). However, matcha also contains L-theanine, which modulates caffeine's stimulant effect — an interaction absent in coffee. See the Matcha Tower's caffeine reference at https://matchatower.com/matcha/caffeine for a detailed breakdown.
What factors affect caffeine extraction most?
Brew ratio (dose-to-water) is the dominant factor determining caffeine concentration in the cup, since caffeine extracts nearly completely at brewing temperatures regardless of grind size or contact time. Water temperature, grind size, and brew time affect flavor balance and extraction yield of other compounds (acids, sugars, bitter compounds) far more than they affect caffeine levels.
How much coffee is too much?
EFSA's 2015 safety review found that single doses up to 200mg and habitual daily intake up to 400mg pose no safety concerns for healthy adults. That translates to roughly 2 espresso shots at once, or 4 standard drip coffees per day. Pregnant individuals are advised to limit intake to 200mg/day. Individual sensitivity varies significantly based on genetic differences in CYP1A2 enzyme activity.