precocious

The beans and blends you pick for your morning cup of Joe determines how much caffeine you’ll drink down. A veteran coffee snob breaks down which “varietals” you want for morning energy—or a more subtle sip.


Starbucks co-founder and Atlantic Monthly blogger Jerry Baldwin describes the specifics of coffee in terms similar to wine, but notes that the average store-bought bag has a lot more complexity than a bottle of vino from one grape grown in one place. Still, the presence of certain beans can nearly triple the caffeine in your cup. Here’s his thumbnail suggetions:


Arabica averages about half the caffeine as Robusta.
The cultivar determines the caffeine content.
Degree of roast has no meaningful effect on caffeine.
An espresso made from 100% Arabica, on average, has about 70 milligrams of caffeine per shot; a 12 oz. cup of drip coffee made my way in a press pot, using two scoops of coffee per 12-ounce cup — would have 200 milligrams.
The full post offers a good deal more explanation and background on cultivars and the like. What types of Arabica or other coffee have you relied on? Share your coffee choice, and links to other coffee-picking resources, in the comments.

Appreciating Coffee Like Wine [The Atlantic Food Channel