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Green and roasted coffee samples were used in this study and the degradation of sucrose and trigonelline, with the formation of nicotinic acid, was followed during roasting. High performance liquid chromatography (HPLC) was applied to the analysis of caffeine, trigonelline, nicotinic acid and sucrose in Arabica and Robusta coffee. Application of high performance liquid chromatography to the analysis of some non-volatile coffee components.I believe that the following study provides a definitive answer: In the end, I'd like a definitive answer to this question: after roasting which bean contains more caffeine or is the difference negligible? And/or does the brewing method significantly alter the caffeine content? So, obviously, typical consumption amounts play a role in how much caffeine will be ingested. The charts show smaller amounts of bold coffee (2-4oz) contain the same amount of caffeine as larger amounts of light roasted coffee (6oz). edu sites I find charts that seem to support the idea that bolder coffees contain more caffeine. Also, comments the page have pointed to sources describing the inconsistency of caffeine levels: Caffeine content by roast level and Does dark roast coffee have less caffeine than light roast? However, yesterday's On Point w/ Tom Ashbrook had on a coffee expert that made the opposite claim. Here's the clip where the master roaster makes this point. I got this idea from Good Eats with Alton brown. Over the last few years I had come to believe that the roasting process for bold coffees removed caffeine from the beans resulting in a lower caffeine content than compared to a light roasted coffee.