What is the caffeine content of black coffee?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this text, we will answer the question “What is the caffeine content of black coffee?”. In addition, we’ll show you the amount of caffeine in coffee and its health effects, as well as what black coffee is.
What is the caffeine content of black coffee?
The caffeine content of black coffee is not fixed and varies based on the coffee species used. It can range from 50 mg/100mL for a regular weak coffee to as high as 380 mg/100mL for a highly concentrated brew.
The reported levels of nutrients, main bioactive compounds, and caffeine in black coffee show significant variability due to multiple factors.
A typical cup of regular black coffee usually contains around 70–140 mg of caffeine, but this can vary depending on factors such as the specific preparation method, coffee blend, and cup size. (1)
What is the nutritional value of black coffee?
When examining the nutritional composition of coffee, 1 cup of espresso coffee weighing approximately 100 g contains approximately 0 to 2 kcal, 0.2 g of fat, 0.1 g of protein, 97.8 g of water, and 40 mg of caffeine.
Considering that a standard cup of regular coffee typically contains around 2 grams of coffee powder. (2)
What components besides caffeine are there in black coffee?
Black coffee is a multifaceted beverage with a diverse array of compounds, each exerting various physiological effects. While caffeine receives considerable attention, it is just one of many bioactive substances found abundantly in coffee.
Black coffee has approximately 1000 documented phytochemicals. Among these, notable components are phenols like chlorogenic and caffeic acid, lactones, diterpenes such as cafestol and kahweol, as well as niacin and trigonelline, which serves as a precursor to vitamin B3.
Black coffee is a noteworthy source of vitamin B3, magnesium, and potassium. (2)
What are the health benefits of caffeine?
Caffeine has psychostimulant properties, resulting in immediate effects on mental performance and potential long-term benefits in reducing the risk of neurodegenerative diseases like Parkinson’s and Alzheimer’s.
Moreover, caffeine has been shown to improve physical performance and plays a crucial role in enhancing the antioxidant properties of coffee. Interestingly, caffeine metabolites themselves also exhibit antioxidant activity.
Furthermore, caffeine displays an antihyperlipidemic effect, leading to decreased storage of triglycerides and cholesterol. (1)
What are the health benefits black coffee?
Coffee has several health benefits, thanks to its neurostimulating, antioxidant, and anti-inflammatory properties, which have the potential to prevent degenerative disorders.
Numerous studies have established a notable connection between coffee consumption and a reduced risk of mortality related to various conditions, such as heart disease, respiratory disease, stroke, injuries and accidents, diabetes, and infections. (3)
What affects the caffeine content in a coffee cup?
Several factors can impact the caffeine content in the coffee cup, but the main factor is the type of the coffee bean used.
That said, other factors such as the type of roasting, the brewing method, the serving size and the amount of ground coffee that a person uses can also affect the amount of caffeine in a coffee cup.
Light roasts are beans that are roasted for a shorter time and the amount of acidity is higher because the longer the beans are roasted, the more the heat removes the acidity of the beans.
Dark roasted coffee, on the other hand, has sweeter flavors because of the caramelization of the sugar at high temperatures, but has the least amount of acidity.
However, due to sublimation, caffeine loss at higher roast temperatures, caffeine concentration in dark-roast coffee tends to be lower than in lighter roasts. (4)
What happens if you consume too much coffee?
Too much coffee can negatively impact the body. While caffeine initially offers stimulation, it may lead to subsequent crashes, leaving individuals feeling fatigued and drowsy.
Furthermore, coffee’s potential to block adenosine, a chemical responsible for preventing fatigue, can trigger anxiety in some individuals.
Consuming excessive amounts of caffeine can lead to fatigue, nausea, and even contribute to the development of caffeine-induced anxiety disorder.
In particular, consuming around 1000 mg of caffeine per day may result in symptoms like nervousness, restlessness, jitteriness, and nausea. It’s essential to be mindful of caffeine intake to avoid such adverse effects on health. (1, 3)
How much black coffee should I drink
The FDA recommends a safe limit for caffeine consumption of 400 mg per day, which roughly translates to about 4 to 5 cups of coffee.
The sensitivity to caffeine can differ among individuals due to various factors, including genetic makeup, overall health, age, and nicotine habits. As a result, certain individuals may be more prone to experiencing the effects of caffeine compared to others. (5)
Does caffeine cause dependence?
Caffeine does not meet the qualifications for potential drug abuse. Studies have shown that caffeine does not notably impact the brain regions associated with reinforcement and reward.
Like with other substances, regular caffeine users may develop some tolerance to its effects. However, this tolerance mainly applies to symptoms such as jitteriness, anxiety, and an increased heart rate.
Interestingly, users typically do not develop tolerance to the beneficial aspects of caffeine consumption, such as improved mental performance. Although occasionally slightly higher doses of caffeine may be required, the positive effects often remain consistent. (1)
Does caffeine cause withdrawal?
Yes. Caffeine withdrawal can present with various symptoms that are commonly reported by individuals. Headaches are among the most frequently experienced withdrawal symptoms, often accompanied by feelings of weariness, weakness, and drowsiness.
Moreover, caffeine withdrawal may lead to impaired concentration, fatigue, difficulties with work performance, feelings of depression, anxiety, irritability, increased muscle tension, and occasional tremors. Some individuals may also experience symptoms such as nausea or vomiting.
Typically, withdrawal symptoms peak around 20-48 hours after the last consumption of caffeine. However, users can often alleviate these symptoms by gradually reducing their caffeine intake, allowing their bodies to adapt more smoothly to the change. (1)
Other FAQs about Coffee that you may be interested in.
Which has more acid: coffee or tea?
What to do if I spill coffee on the keyboard?
Why do I have chest pain after drinking coffee?
Conclusion
In this text, we answered the question “What is the caffeine content of black coffee?”. In addition, We showed you the amount of caffeine in coffee and its health effects, as well as what black coffee is.
Citations
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
- Cano-Marquina, A., Tarín, J. J., & Cano, A. The impact of coffee on health. Maturitas, 75(1), 7–21. 2013.
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.
- Bastian F, Hutabarat OS, Dirpan A, Nainu F, Harapan H, Emran TB, Simal-Gandara J. From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing. Foods. 2021.
- Consumer´s update; Spilling the Beans: How Much Caffeine is Too Much?. FDA/CEDR. Food and Drug Administration Website. http://www.fda.gov/cder/approval/index.htm. 2018.
