The Impact of Bean Type and Brewing Technique on Caffeine Content in Coffee Brews

Coffee is the world’s second most consumed beverage, and its popularity continues to rise. Made from dried and brewed beans, moderate coffee consumption offers various health benefits, including migraine relief, stress reduction, and an increase in antioxidants. However, understanding the caffeine content in locally available coffee drinks is crucial for consumer health and well-being. Excessive consumption can have adverse effects, such as anxiety, insomnia, digestive problems, and mental health issues. This study compared the caffeine content of hot Americano coffees made from Arabica and Liberica beans, sourced from local coffee shops in Kuching, Sarawak. Six samples were analyzed, with three brewed from Arabica beans (originating from Brazil, Costa Rica, and Indonesia) and three from Liberica beans cultivated in Sarawak. Liquid-liquid extraction using chloroform and Ultraviolet spectroscopy were employed for the analysis. The results showed that Arabica beans from Brazil had the highest caffeine concentration (948.506 ± 7.836 ppm), while Sarawak’s Liberica beans had the lowest (579.595 ± 0.092 ppm). In order to study the effect of brewing techniques, brews prepared using an espresso machine and through the pour-over (V60) technique was compared for their caffeine concentration. The findings show the pour-over method yielded higher caffeine content for both Arabica and Liberica beans. This study highlights the influence of coffee bean types and origins, as well as brewing techniques on coffee’s caffeine, offering valuable insights for coffee consumers and the local industry.