When I crave that caffeine spike, my go to drink is either Italian espresso or Turkish coffee. Based on industry statistics, a single shot (1 ounce) of espresso gives between 60-75 milligrams (“mg”) of caffeine whereas a standard two-ounce cup of Turkish coffee is approximately 50-65 mg of caffeine. For illustrative purposes, a 12-ounce can of Coca-Cola has about 34 mg of caffeine. Despite the above coffee statistics, I have visited cafes where I drank the Turkish coffee and instantly felt energized as the drink probably had caffeine content that exceeded the U.S. Food and Drug Administration recommended daily caffeine intake of about 400 mg. Conversely, I have ordered a “Quad,” (a mind-blowing four shots of espresso) from some cafes and still felt sluggish.
When it comes to coffee the amount of caffeine is influenced by the coffee bean varietal, the roast level, the grind level and the brewing method. So, lets take a quick dive at these four influential factors.
Coffee Bean Varietal. There are four different varietal of coffee beans which are Arabica, Robusta, Liberica and Excelsa. The lowest caffeine content among this group is Excelsa followed by Arabica and Liberica. Robusta is king with the highest caffeine content among coffee beans. Most cafes, particularly those in the United States, utilize the Arabica coffee bean varietal as it has a smoother, sweeter taste compared to the other varietals.
Roast Level. Caffeine molecules degrade at high temperatures. As a result, coffee beans that are roasted at a light roast (under 400 degrees) have more caffeine compared to those roasted at a dark roast (over 420 degrees). In general, both Italian Espresso and Turkish Coffee are roasted at a dark roast. However, I have seen cafes use light roast coffee beans in both their Italian Espresso and Turkish Coffee.
Grind Level. There are multiple grind levels ranging from coarse to fine. A coarse grind allows water to move rapidly through the grind resulting in lower caffeine. Conversely, at a fine grind, there is a denser area for water to move during the brewing process, which allows the water to pick up more caffeine. So, the finer the grind, the more caffeine will result. Most cafes grind their Italian Espresso at the fine setting while those that make Turkish Coffee often grind the beans even finer.
Brewing Method. Italian Espresso and Turkish Coffee utilize distinct brewing methods. For Italian Espresso, cafes use elaborate espresso machines which injects pressurized heated water into the coffee grounds at temperatures between 195-205 degrees Fahrenheit. Traditional Turkish Coffee, on the other hand, uses a tall, metallic brewing cup with a handle (called a “cezve” in Turkish) that is heated directly on hot sand at temperatures between 374-392 degrees Fahrenheit with spices added (ground cardamom and cinnamon) to kick the coffee into another aromatic gear. At these temperatures, caffeine is more concentrated at lower temperatures of Italian Espresso versus the higher temperatures of Turkish Coffee which has a bolder profile (excluding the spices).
Based on the above factors, it is difficult to determine which coffee drink has the highest caffeine content without knowing the type of coffee bean, the roast, the grind and the brewing method. At The Art of the Bean and Leaf I know I can get my caffeine fix as they serve a double shot of Italian Espresso at the price of a single shot. Their coffee reflects a wonderful mixture of both Arabica and Robusta beans that are dark roasted to perfection which is finely grinded and then shot out of their espresso machine at an ideal temperature that is not sizzling hot. This leads to a perfect cup of caffeinated gold that is rich in flavor without bitterness and has that perfect golden-brown foam (also known as “crema”) at the top of the drink. The crema enhances the overall drinking experience and is a sign of a well-made espresso shot. While The Art of the Bean and Leaf doesn’t offer traditional Turkish Coffee (made by sand), I am sure if enough people ask, they will offer it.