Shouldn’t all the coffee companies that tout their use of 100% Arabica beans have coffee which is low in caffine? Is this a case of false advertising?
From my understanding, Robusta is high in caffine, low in flavor and Arabica is the opposite. I’ve read that most coffee is a mixture of the two…so then why do I, a daily coffee drinker, get a caffine high from drinking one normally sized cup of 100% Arabica coffee?
Why Does The 100% Arabica Coffee I Drink Have A Lot Of Caffine?
Tue, Aug 11, 2009
One Response to “Why Does The 100% Arabica Coffee I Drink Have A Lot Of Caffine?”
Leave a Reply
August 11th, 2009 at 8:35 pm
no all regular roast beans are about the same in caffine and the oil on the beans holds most of the caffine on the outside and when they grind it makes the caffine blended and even throughout, and decaf is roasted beans that are washed and then dried again to remove about half the caf and then ground and rousted the website for folgers will love a question of this nature