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A cup of coffee contains 80–175 mg of caffeine, depending on what "bean" (seed) is used, how it is roasted, and how it is prepared (e.g., drip, percolation, or espresso). [33] Thus it requires roughly 50–100 ordinary cups of coffee to reach the toxic dose.
194.194 g·mol −1 Appearance Odorless, white needles or powder Density: 1.23 g/cm 3, solid [1] Melting point: 227 to 228 °C (441 to 442 °F; 500 to 501 K) (anhydrous) 234 to 235 °C (453 to 455 °F; 507 to 508 K) (monohydrate) Boiling point: 178 °C (352 °F; 451 K) (sublimation)
The chemical complexity of coffee is emerging, especially due to observed physiological effects which cannot be related only to the presence of caffeine. Moreover, coffee contains an exceptionally substantial amount of antioxidants such as chlorogenic acids, hydroxycinnamic acids, caffeine and Maillard reaction products, such as melanoidins. [3]
In general, one serving of coffee ranges from 80 to 100 milligrams, for a single shot (30 milliliters) of arabica-variety espresso, to approximately 100–125 milligrams for a cup (120 milliliters) of drip coffee. [10] [11] Arabica coffee typically contains half the caffeine of the robusta variety. [9] In general, dark-roast coffee has very ...
Coffee production uses a large volume of water. On average it takes about 140 litres (37 US gal) of water to grow the coffee beans needed to produce one cup of coffee. Growing the plants needed to produce 1 kg (2.2 lb) of roasted coffee in Africa, South America or Asia requires 26,400 litres (7,000 US gal) of water. [88]
There is no standard value for "a cup of coffee." The caffeine content of cola drinks and most energy drinks can be difficult to determine, because in many cases the labels do not indicate the dose per serving. Caffeine doses in these beverages range from 20 to 30 mg in some soft drinks, up to 350 mg or more in some energy drinks.
Caffeine is found naturally in various plants such as coffee and tea. Studies have found that 89 percent of adults in the U.S. consume on average 200 mg of caffeine daily. [2] One area of concern that has been presented is the relationship between pregnancy and caffeine consumption.
Free caffeic acid can be found in a variety of beverages, including brewed coffee at 63.1-96.0 mg per 100 ml [7] and red wine at 2 mg per 100 ml. [8] It is found at relatively high levels in herbs of the mint family, especially thyme, sage and spearmint (at about 20 mg per 100 g), and in spices, such as Ceylon cinnamon and star anise (at about 22 mg per 100 g).