#arabica — Public Fediverse posts

#pourover #arabica #coffee #IndianCoffee

maison mahua by caffinary (https://caffinary.com/products/maison-mahua?variant=44904521007304)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation)
93°C water

brew smells sweet

first sip is a bit spice like. a bit more bitter than i like. some mellow acidity. vanilla like note with more sips. not bad overall.

#pourover #arabica #coffee #IndianCoffee

maison mahua by caffinary (https://caffinary.com/products/maison-mahua?variant=44904521007304)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation)
93°C water

brew smells sweet

first sip is a bit spice like. a bit more bitter than i like. some mellow acidity. vanilla like note with more sips. not bad overall.

#pourover #arabica #coffee #IndianCoffee

maison mahua by caffinary (https://caffinary.com/products/maison-mahua?variant=44904521007304)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation)
93°C water

brew smells sweet

first sip is a bit spice like. a bit more bitter than i like. some mellow acidity. vanilla like note with more sips. not bad overall.

#pourover #arabica #coffee #IndianCoffee

maison mahua by caffinary (https://caffinary.com/products/maison-mahua?variant=44904521007304)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation)
93°C water

brew smells sweet

first sip is a bit spice like. a bit more bitter than i like. some mellow acidity. vanilla like note with more sips. not bad overall.

#coffee #coffeetime #cafe #drink #cupofcoffee #arabica #barista #pexels
Free-to-use image

#pourover #arabica #coffee #IndianCoffee

papakuchi estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:45 brew time (high agitation)
93°C water

brew smells kind of "metallic"

there is a mild bitterness with an acidity that tastes very mildly of apples. the bitterness lingers but it is not as intense/bad as the previous bcr coffees. could be ok with some tweaking maybe.

#pourover #arabica #coffee #IndianCoffee

papakuchi estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:45 brew time (high agitation)
93°C water

brew smells kind of "metallic"

there is a mild bitterness with an acidity that tastes very mildly of apples. the bitterness lingers but it is not as intense/bad as the previous bcr coffees. could be ok with some tweaking maybe.

#pourover #arabica #coffee #IndianCoffee

papakuchi estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:45 brew time (high agitation)
93°C water

brew smells kind of "metallic"

there is a mild bitterness with an acidity that tastes very mildly of apples. the bitterness lingers but it is not as intense/bad as the previous bcr coffees. could be ok with some tweaking maybe.

#pourover #arabica #coffee #IndianCoffee

papakuchi estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:45 brew time (high agitation)
93°C water

brew smells kind of "metallic"

there is a mild bitterness with an acidity that tastes very mildly of apples. the bitterness lingers but it is not as intense/bad as the previous bcr coffees. could be ok with some tweaking maybe.

https://www.youtube.com/watch?v=Iq34gq2ihMk

"I Went To Guatemala To Explain Why All Coffee Is Fermented"

i like the section that touches on co-ferments and "flavour crystals". (the latest ratnagiri co-ferments with "jasmine" and "rose" might very well be one of these)

#coffee #arabica #coferment #CoFermentation

https://www.youtube.com/watch?v=Iq34gq2ihMk

"I Went To Guatemala To Explain Why All Coffee Is Fermented"

i like the section that touches on co-ferments and "flavour crystals". (the latest ratnagiri co-ferments with "jasmine" and "rose" might very well be one of these)

#coffee #arabica #coferment #CoFermentation

https://www.youtube.com/watch?v=Iq34gq2ihMk

"I Went To Guatemala To Explain Why All Coffee Is Fermented"

i like the section that touches on co-ferments and "flavour crystals". (the latest ratnagiri co-ferments with "jasmine" and "rose" might very well be one of these)

#coffee #arabica #coferment #CoFermentation

https://www.youtube.com/watch?v=Iq34gq2ihMk

"I Went To Guatemala To Explain Why All Coffee Is Fermented"

i like the section that touches on co-ferments and "flavour crystals". (the latest ratnagiri co-ferments with "jasmine" and "rose" might very well be one of these)

#coffee #arabica #coferment #CoFermentation

“They decided to focus their research in #Ethiopia, Africa’s largest coffee producer. The scientists from Kew, joined by their #Ethiopian counterparts, spent years driving more than 30,000 miles across the country, often on roads so remote they did not appear on the government’s own maps. They visited as many coffee farms as possible, recording data about the #climate in each area and using it to build models to predict what would happen as temperatures rose. The results shocked them. By the end of the century, the models suggested, large parts of Ethiopia would become unsuitable for growing coffee.”

Todays long read: Aaron Davis. A Kew Gardens botanist, on the hunt for the elusive drought resistant stenophylla coffee plant in Sierra Leone. ☀️ 🫘 ☕️

#Botany / #stenophylla / #SierraLeone / #Drought / #ClimateEmergency / #commodity / #crops / #Arabica #coffee <https://www.economist.com/interactive/1843/2026/07/23/the-maverick-scientist-trying-to-save-coffee-from-extinction> (paywall) / <https://archive.md/E4MnS>

“They decided to focus their research in #Ethiopia, Africa’s largest coffee producer. The scientists from Kew, joined by their #Ethiopian counterparts, spent years driving more than 30,000 miles across the country, often on roads so remote they did not appear on the government’s own maps. They visited as many coffee farms as possible, recording data about the #climate in each area and using it to build models to predict what would happen as temperatures rose. The results shocked them. By the end of the century, the models suggested, large parts of Ethiopia would become unsuitable for growing coffee.”

Todays long read: Aaron Davis. A Kew Gardens botanist, on the hunt for the elusive drought resistant stenophylla coffee plant in Sierra Leone. ☀️ 🫘 ☕️

#Botany / #stenophylla / #SierraLeone / #Drought / #ClimateEmergency / #commodity / #crops / #Arabica #coffee <https://www.economist.com/interactive/1843/2026/07/23/the-maverick-scientist-trying-to-save-coffee-from-extinction> (paywall) / <https://archive.md/E4MnS>

“They decided to focus their research in #Ethiopia, Africa’s largest coffee producer. The scientists from Kew, joined by their #Ethiopian counterparts, spent years driving more than 30,000 miles across the country, often on roads so remote they did not appear on the government’s own maps. They visited as many coffee farms as possible, recording data about the #climate in each area and using it to build models to predict what would happen as temperatures rose. The results shocked them. By the end of the century, the models suggested, large parts of Ethiopia would become unsuitable for growing coffee.”

Todays long read: Aaron Davis. A Kew Gardens botanist, on the hunt for the elusive drought resistant stenophylla coffee plant in Sierra Leone. ☀️ 🫘 ☕️

#Botany / #stenophylla / #SierraLeone / #Drought / #ClimateEmergency / #commodity / #crops / #Arabica #coffee <https://www.economist.com/interactive/1843/2026/07/23/the-maverick-scientist-trying-to-save-coffee-from-extinction> (paywall) / <https://archive.md/E4MnS>

“They decided to focus their research in #Ethiopia, Africa’s largest coffee producer. The scientists from Kew, joined by their #Ethiopian counterparts, spent years driving more than 30,000 miles across the country, often on roads so remote they did not appear on the government’s own maps. They visited as many coffee farms as possible, recording data about the #climate in each area and using it to build models to predict what would happen as temperatures rose. The results shocked them. By the end of the century, the models suggested, large parts of Ethiopia would become unsuitable for growing coffee.”

Todays long read: Aaron Davis. A Kew Gardens botanist, on the hunt for the elusive drought resistant stenophylla coffee plant in Sierra Leone. ☀️ 🫘 ☕️

#Botany / #stenophylla / #SierraLeone / #Drought / #ClimateEmergency / #commodity / #crops / #Arabica #coffee <https://www.economist.com/interactive/1843/2026/07/23/the-maverick-scientist-trying-to-save-coffee-from-extinction> (paywall) / <https://archive.md/E4MnS>

“They decided to focus their research in #Ethiopia, Africa’s largest coffee producer. The scientists from Kew, joined by their #Ethiopian counterparts, spent years driving more than 30,000 miles across the country, often on roads so remote they did not appear on the government’s own maps. They visited as many coffee farms as possible, recording data about the #climate in each area and using it to build models to predict what would happen as temperatures rose. The results shocked them. By the end of the century, the models suggested, large parts of Ethiopia would become unsuitable for growing coffee.”

Todays long read: Aaron Davis. A Kew Gardens botanist, on the hunt for the elusive drought resistant stenophylla coffee plant in Sierra Leone. ☀️ 🫘 ☕️

#Botany / #stenophylla / #SierraLeone / #Drought / #ClimateEmergency / #commodity / #crops / #Arabica #coffee <https://www.economist.com/interactive/1843/2026/07/23/the-maverick-scientist-trying-to-save-coffee-from-extinction> (paywall) / <https://archive.md/E4MnS>

#coffee #coffeetime #cafe #drink #cupofcoffee #arabica #barista #pexels
Free-to-use image

#pourover #arabica #coffee #IndianCoffee

hoysala estate naturals (""light roast"")

had lofty goals (in hindsight) of comparing washed/naturals of the same coffee but the washed one was bad so.

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:20 brew time (low agitation)
93°C water

beans & brew smell sweet and a bit burnt.

less immediately bitter like the washed one but it washes over the tongue with sips. rest of the brew tastes empty. maybe a very slight acidity. needs tweaking.

#pourover #arabica #coffee #IndianCoffee

hoysala estate naturals (""light roast"")

had lofty goals (in hindsight) of comparing washed/naturals of the same coffee but the washed one was bad so.

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:20 brew time (low agitation)
93°C water

beans & brew smell sweet and a bit burnt.

less immediately bitter like the washed one but it washes over the tongue with sips. rest of the brew tastes empty. maybe a very slight acidity. needs tweaking.

#pourover #arabica #coffee #IndianCoffee

hoysala estate naturals (""light roast"")

had lofty goals (in hindsight) of comparing washed/naturals of the same coffee but the washed one was bad so.

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:20 brew time (low agitation)
93°C water

beans & brew smell sweet and a bit burnt.

less immediately bitter like the washed one but it washes over the tongue with sips. rest of the brew tastes empty. maybe a very slight acidity. needs tweaking.

#pourover #arabica #coffee #IndianCoffee

hoysala estate naturals (""light roast"")

had lofty goals (in hindsight) of comparing washed/naturals of the same coffee but the washed one was bad so.

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:20 brew time (low agitation)
93°C water

beans & brew smell sweet and a bit burnt.

less immediately bitter like the washed one but it washes over the tongue with sips. rest of the brew tastes empty. maybe a very slight acidity. needs tweaking.

Climate change threatens Arabica coffee as scientists develop resilient crops https://www.byteseu.com/2165186/ #Arabica #Climate #ClimateChange #coffee #CoffeeBeans #CoffeeExtinction #CoffeeTree #CoffeeTreeImprovement #CoffeeVarieties #espresso #excelsa #GlobalWarming #liberica #NewCoffeeVarieties #rivex #roasting #robusta #기후변화 #로부스타 #로스팅 #리베리카 #리벡스 #아라비카 #에스프레소 #엑셀사 #원두 #커피 #커피나무 #커피나무개량 #커피멸종 #커피신품종 #커피품종

https://www.europesays.com/ch/94033/ Nescafé Plan 2030: Can Nestlé scale fast enough? #agricultural #arabica #background #beverage #branch #Coffee #CoffeeBeans #CoffeeFarm #CoffeeTree #crop #cultivate #Farming #field #fresh #green #harvest #healthy #natural #Nestlé #outdoor #raw #Robusta #tropical

https://www.europesays.com/africa/297089/ Uganda Coffee Report: Production Steady but Government Signals Strategy Shift #2026CoffeeAnnuals #Arabica #GreenCoffee #robusta #Uganda #UgandaCoffeeDevelopmentAuthority #USDAForeignAgriculturalService

#pourover #arabica #coffee #IndianCoffee

trying bloom coffee roasters again to remember why i stopped ordering from them

hoysala estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (low agitation)
83°C water

brew smells burnt, woody, ashy

the taste is a wave of bitter burnt taste with nothing else. i have never tasted this much on the spectrum of bitterness before. might be hallucinating an extremely faint hint of peanuts in the background

#pourover #arabica #coffee #IndianCoffee

trying bloom coffee roasters again to remember why i stopped ordering from them

hoysala estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (low agitation)
83°C water

brew smells burnt, woody, ashy

the taste is a wave of bitter burnt taste with nothing else. i have never tasted this much on the spectrum of bitterness before. might be hallucinating an extremely faint hint of peanuts in the background

#pourover #arabica #coffee #IndianCoffee

trying bloom coffee roasters again to remember why i stopped ordering from them

hoysala estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (low agitation)
83°C water

brew smells burnt, woody, ashy

the taste is a wave of bitter burnt taste with nothing else. i have never tasted this much on the spectrum of bitterness before. might be hallucinating an extremely faint hint of peanuts in the background

#pourover #arabica #coffee #IndianCoffee

trying bloom coffee roasters again to remember why i stopped ordering from them

hoysala estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (low agitation)
83°C water

brew smells burnt, woody, ashy

the taste is a wave of bitter burnt taste with nothing else. i have never tasted this much on the spectrum of bitterness before. might be hallucinating an extremely faint hint of peanuts in the background

#pourover #arabica #coffee #IndianCoffee

trying bloom coffee roasters again to remember why i stopped ordering from them

hoysala estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (low agitation)
83°C water

brew smells burnt, woody, ashy

the taste is a wave of bitter burnt taste with nothing else. i have never tasted this much on the spectrum of bitterness before. might be hallucinating an extremely faint hint of peanuts in the background

https://www.europesays.com/africa/281187/ Ethiopia Coffee Report: Production Up, Government Promoting Modernization #2026CoffeeAnnuals #Arabica #China #Ethiopia #EthiopianAgriculturalResearchInstitute #EthiopianCoffeeAndTeaAuthority #exports #GreenCoffee #USDAFAS #USDAForeignAgriculturalService

https://www.europesays.com/africa/262776/ Tanzania Coffee Report: Production Rising Amid Farm Investments #2026CoffeeAnnuals #Arabica #CorusInternational #GreenCoffee #kagera #kigoma #LakeVictoria #Tanzania #TanzaniaCoffeeBoard #USDAFAS #USDAForeignAgriculturalService

#pourover #arabica #coffee #IndianCoffee

ruby pulse by fraction 9

https://www.fraction9coffee.com/products/thermal-shock-kalyancool-estate-in-house

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:00 brew time (high agitation/pours)
93°C water

ground beans smell very fermenty/boozy. brew smells fruity; a bit burnt.

first sip: mildly sweet with fruity acidity. theres a significant bitter aftertaste that overwhelms everything else. bitterness mostly reduces with further sips. definitely have to go less agitation on this one.

#pourover #arabica #coffee #IndianCoffee

ruby pulse by fraction 9

https://www.fraction9coffee.com/products/thermal-shock-kalyancool-estate-in-house

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:00 brew time (high agitation/pours)
93°C water

ground beans smell very fermenty/boozy. brew smells fruity; a bit burnt.

first sip: mildly sweet with fruity acidity. theres a significant bitter aftertaste that overwhelms everything else. bitterness mostly reduces with further sips. definitely have to go less agitation on this one.

#pourover #arabica #coffee #IndianCoffee

ruby pulse by fraction 9

https://www.fraction9coffee.com/products/thermal-shock-kalyancool-estate-in-house

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:00 brew time (high agitation/pours)
93°C water

ground beans smell very fermenty/boozy. brew smells fruity; a bit burnt.

first sip: mildly sweet with fruity acidity. theres a significant bitter aftertaste that overwhelms everything else. bitterness mostly reduces with further sips. definitely have to go less agitation on this one.

#pourover #arabica #coffee #IndianCoffee

ruby pulse by fraction 9

https://www.fraction9coffee.com/products/thermal-shock-kalyancool-estate-in-house

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:00 brew time (high agitation/pours)
93°C water

ground beans smell very fermenty/boozy. brew smells fruity; a bit burnt.

first sip: mildly sweet with fruity acidity. theres a significant bitter aftertaste that overwhelms everything else. bitterness mostly reduces with further sips. definitely have to go less agitation on this one.

#pourover #arabica #coffee #IndianCoffee

ruby pulse by fraction 9

https://www.fraction9coffee.com/products/thermal-shock-kalyancool-estate-in-house

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:00 brew time (high agitation/pours)
93°C water

ground beans smell very fermenty/boozy. brew smells fruity; a bit burnt.

first sip: mildly sweet with fruity acidity. theres a significant bitter aftertaste that overwhelms everything else. bitterness mostly reduces with further sips. definitely have to go less agitation on this one.

https://www.europesays.com/britain/41408/ Mondelēz, Unilever, FrieslandCampina pledge to boost regenerative agriculture #arabica #aroma #aromatic #beneficial #beverage #closeup #coffee #commercial #Export #Exporting #facility #fresh #fry #grain #HighQuality #Industrial #machine #manufacture #natural #processing #production #roast #roaster #roastery #roasting #smell #special #specialty #Unilever

#pourover #arabica #coffee #IndianCoffee

ratnagiri brown sugar reserve by fraction 9

(no longer available on the site, though there are other newer ones available now)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation/pours)
93°C water

the brew smells sweet.

first sip is slightly sweet with some acidity. a slight tea like mild bitterness. the acidity reads like grapes with more sips. very mellow. wonder how this will do with less agitation.

#pourover #arabica #coffee #IndianCoffee

ratnagiri brown sugar reserve by fraction 9

(no longer available on the site, though there are other newer ones available now)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation/pours)
93°C water

the brew smells sweet.

first sip is slightly sweet with some acidity. a slight tea like mild bitterness. the acidity reads like grapes with more sips. very mellow. wonder how this will do with less agitation.

#pourover #arabica #coffee #IndianCoffee

ratnagiri brown sugar reserve by fraction 9

(no longer available on the site, though there are other newer ones available now)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation/pours)
93°C water

the brew smells sweet.

first sip is slightly sweet with some acidity. a slight tea like mild bitterness. the acidity reads like grapes with more sips. very mellow. wonder how this will do with less agitation.

#pourover #arabica #coffee #IndianCoffee

ratnagiri brown sugar reserve by fraction 9

(no longer available on the site, though there are other newer ones available now)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation/pours)
93°C water

the brew smells sweet.

first sip is slightly sweet with some acidity. a slight tea like mild bitterness. the acidity reads like grapes with more sips. very mellow. wonder how this will do with less agitation.

#pourover #arabica #coffee #IndianCoffee

ratnagiri brown sugar reserve by fraction 9

(no longer available on the site, though there are other newer ones available now)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation/pours)
93°C water

the brew smells sweet.

first sip is slightly sweet with some acidity. a slight tea like mild bitterness. the acidity reads like grapes with more sips. very mellow. wonder how this will do with less agitation.

Here is the English translation of your coffee caffeine guide, formatted for clarity and social media use.
Caffeine content in coffee beverages depends heavily on the brewing method, bean variety (*Coffea arabica* vs. *Coffea canephora*), roast level, and serving size. Below are estimated values for standard servings.
### **Base Drinks**
* **Espresso (30 ml):** ~60–80 mg
* **Double Espresso (60 ml):** ~120–160 mg
* **Americano (150–240 ml):** ~60–120 mg
* **Filter / Drip Coffee (240 ml):** ~95–180 mg
* **French Press (240 ml):** ~80–135 mg
* **Cold Brew (240 ml):** ~100–200 mg (often higher due to long extraction)
### **Espresso-Based Milk Drinks**
* **Cappuccino (150–180 ml):** ~60–80 mg
* **Latte (240–300 ml):** ~60–80 mg
* **Flat White (160–200 ml):** ~120–160 mg (usually contains a double shot)
* **Macchiato (40–60 ml):** ~60–80 mg
* **Mocha (240–300 ml):** ~70–100 mg (coffee + chocolate adds a bit of extra caffeine)
### **Other Variations**
* **Turkish Coffee (Cezve, 60–100 ml):** ~80–120 mg (sediment leads to higher extraction)
* **Ristretto (20 ml):** ~50–70 mg (smaller volume but highly concentrated)
* **Lungo (50–60 ml):** ~70–100 mg (longer extraction)
* **Decaf (240 ml):** ~2–15 mg (not zero!)
### **What Matters Most**
1. **Bean Variety:** *Coffea canephora* contains roughly 1.5–2 times more caffeine than *Coffea arabica*.
2. **Grind Size & Extraction Time:** Longer brewing → more caffeine.
3. **Coffee-to-Water Ratio:** More ground coffee → higher concentration.
4. **Serving Size:** This is the key factor for total mg intake, even if the drink is diluted.
### **Quick Takeaways**
* **Cold Brew and Filter Coffee** usually have the highest caffeine content per serving.
* **Espresso** has the highest concentration per ml, but the serving size is small.
* **Milk-based drinks** (Lattes, Cappuccinos) aren't "weaker"—they just have more milk, not less caffeine.
> If you need a precise estimate for your specific coffee (beans, dosage, method), let me know the parameters and I’ll run the numbers for you!
>
#coffee #caffeine #barista #coffeelover #espresso #brewing #coffeefacts #coldbrew #arabica #robusta

Here is the English translation of your coffee caffeine guide, formatted for clarity and social media use.
Caffeine content in coffee beverages depends heavily on the brewing method, bean variety (*Coffea arabica* vs. *Coffea canephora*), roast level, and serving size. Below are estimated values for standard servings.
### **Base Drinks**
* **Espresso (30 ml):** ~60–80 mg
* **Double Espresso (60 ml):** ~120–160 mg
* **Americano (150–240 ml):** ~60–120 mg
* **Filter / Drip Coffee (240 ml):** ~95–180 mg
* **French Press (240 ml):** ~80–135 mg
* **Cold Brew (240 ml):** ~100–200 mg (often higher due to long extraction)
### **Espresso-Based Milk Drinks**
* **Cappuccino (150–180 ml):** ~60–80 mg
* **Latte (240–300 ml):** ~60–80 mg
* **Flat White (160–200 ml):** ~120–160 mg (usually contains a double shot)
* **Macchiato (40–60 ml):** ~60–80 mg
* **Mocha (240–300 ml):** ~70–100 mg (coffee + chocolate adds a bit of extra caffeine)
### **Other Variations**
* **Turkish Coffee (Cezve, 60–100 ml):** ~80–120 mg (sediment leads to higher extraction)
* **Ristretto (20 ml):** ~50–70 mg (smaller volume but highly concentrated)
* **Lungo (50–60 ml):** ~70–100 mg (longer extraction)
* **Decaf (240 ml):** ~2–15 mg (not zero!)
### **What Matters Most**
1. **Bean Variety:** *Coffea canephora* contains roughly 1.5–2 times more caffeine than *Coffea arabica*.
2. **Grind Size & Extraction Time:** Longer brewing → more caffeine.
3. **Coffee-to-Water Ratio:** More ground coffee → higher concentration.
4. **Serving Size:** This is the key factor for total mg intake, even if the drink is diluted.
### **Quick Takeaways**
* **Cold Brew and Filter Coffee** usually have the highest caffeine content per serving.
* **Espresso** has the highest concentration per ml, but the serving size is small.
* **Milk-based drinks** (Lattes, Cappuccinos) aren't "weaker"—they just have more milk, not less caffeine.
> If you need a precise estimate for your specific coffee (beans, dosage, method), let me know the parameters and I’ll run the numbers for you!
>
#coffee #caffeine #barista #coffeelover #espresso #brewing #coffeefacts #coldbrew #arabica #robusta

Here is the English translation of your coffee caffeine guide, formatted for clarity and social media use.
Caffeine content in coffee beverages depends heavily on the brewing method, bean variety (*Coffea arabica* vs. *Coffea canephora*), roast level, and serving size. Below are estimated values for standard servings.
### **Base Drinks**
* **Espresso (30 ml):** ~60–80 mg
* **Double Espresso (60 ml):** ~120–160 mg
* **Americano (150–240 ml):** ~60–120 mg
* **Filter / Drip Coffee (240 ml):** ~95–180 mg
* **French Press (240 ml):** ~80–135 mg
* **Cold Brew (240 ml):** ~100–200 mg (often higher due to long extraction)
### **Espresso-Based Milk Drinks**
* **Cappuccino (150–180 ml):** ~60–80 mg
* **Latte (240–300 ml):** ~60–80 mg
* **Flat White (160–200 ml):** ~120–160 mg (usually contains a double shot)
* **Macchiato (40–60 ml):** ~60–80 mg
* **Mocha (240–300 ml):** ~70–100 mg (coffee + chocolate adds a bit of extra caffeine)
### **Other Variations**
* **Turkish Coffee (Cezve, 60–100 ml):** ~80–120 mg (sediment leads to higher extraction)
* **Ristretto (20 ml):** ~50–70 mg (smaller volume but highly concentrated)
* **Lungo (50–60 ml):** ~70–100 mg (longer extraction)
* **Decaf (240 ml):** ~2–15 mg (not zero!)
### **What Matters Most**
1. **Bean Variety:** *Coffea canephora* contains roughly 1.5–2 times more caffeine than *Coffea arabica*.
2. **Grind Size & Extraction Time:** Longer brewing → more caffeine.
3. **Coffee-to-Water Ratio:** More ground coffee → higher concentration.
4. **Serving Size:** This is the key factor for total mg intake, even if the drink is diluted.
### **Quick Takeaways**
* **Cold Brew and Filter Coffee** usually have the highest caffeine content per serving.
* **Espresso** has the highest concentration per ml, but the serving size is small.
* **Milk-based drinks** (Lattes, Cappuccinos) aren't "weaker"—they just have more milk, not less caffeine.
> If you need a precise estimate for your specific coffee (beans, dosage, method), let me know the parameters and I’ll run the numbers for you!
>
#coffee #caffeine #barista #coffeelover #espresso #brewing #coffeefacts #coldbrew #arabica #robusta

Here is the English translation of your coffee caffeine guide, formatted for clarity and social media use.
Caffeine content in coffee beverages depends heavily on the brewing method, bean variety (*Coffea arabica* vs. *Coffea canephora*), roast level, and serving size. Below are estimated values for standard servings.
### **Base Drinks**
* **Espresso (30 ml):** ~60–80 mg
* **Double Espresso (60 ml):** ~120–160 mg
* **Americano (150–240 ml):** ~60–120 mg
* **Filter / Drip Coffee (240 ml):** ~95–180 mg
* **French Press (240 ml):** ~80–135 mg
* **Cold Brew (240 ml):** ~100–200 mg (often higher due to long extraction)
### **Espresso-Based Milk Drinks**
* **Cappuccino (150–180 ml):** ~60–80 mg
* **Latte (240–300 ml):** ~60–80 mg
* **Flat White (160–200 ml):** ~120–160 mg (usually contains a double shot)
* **Macchiato (40–60 ml):** ~60–80 mg
* **Mocha (240–300 ml):** ~70–100 mg (coffee + chocolate adds a bit of extra caffeine)
### **Other Variations**
* **Turkish Coffee (Cezve, 60–100 ml):** ~80–120 mg (sediment leads to higher extraction)
* **Ristretto (20 ml):** ~50–70 mg (smaller volume but highly concentrated)
* **Lungo (50–60 ml):** ~70–100 mg (longer extraction)
* **Decaf (240 ml):** ~2–15 mg (not zero!)
### **What Matters Most**
1. **Bean Variety:** *Coffea canephora* contains roughly 1.5–2 times more caffeine than *Coffea arabica*.
2. **Grind Size & Extraction Time:** Longer brewing → more caffeine.
3. **Coffee-to-Water Ratio:** More ground coffee → higher concentration.
4. **Serving Size:** This is the key factor for total mg intake, even if the drink is diluted.
### **Quick Takeaways**
* **Cold Brew and Filter Coffee** usually have the highest caffeine content per serving.
* **Espresso** has the highest concentration per ml, but the serving size is small.
* **Milk-based drinks** (Lattes, Cappuccinos) aren't "weaker"—they just have more milk, not less caffeine.
> If you need a precise estimate for your specific coffee (beans, dosage, method), let me know the parameters and I’ll run the numbers for you!
>
#coffee #caffeine #barista #coffeelover #espresso #brewing #coffeefacts #coldbrew #arabica #robusta

#pourover #arabica #coffee #IndianCoffee

lime wired red honey by el bueno

https://elbuenocoffee.com/product/lime-wired/

16 clicks on timemore c2
1:16 pourover on espro bloom
~1:45 brew time (low agitation/pours)
93°C water

brew smells faintly like cloves and cardamom.

first sip is mostly bitter with a tiny hint of citrus like acidity. afterwards bitterness fades a bit and the citrus note becomes more prominent. the bitterness remains steady until the end. might try some things to lower the bitterness later.

#pourover #arabica #coffee #IndianCoffee

lime wired red honey by el bueno

https://elbuenocoffee.com/product/lime-wired/

16 clicks on timemore c2
1:16 pourover on espro bloom
~1:45 brew time (low agitation/pours)
93°C water

brew smells faintly like cloves and cardamom.

first sip is mostly bitter with a tiny hint of citrus like acidity. afterwards bitterness fades a bit and the citrus note becomes more prominent. the bitterness remains steady until the end. might try some things to lower the bitterness later.

#pourover #arabica #coffee #IndianCoffee

lime wired red honey by el bueno

https://elbuenocoffee.com/product/lime-wired/

16 clicks on timemore c2
1:16 pourover on espro bloom
~1:45 brew time (low agitation/pours)
93°C water

brew smells faintly like cloves and cardamom.

first sip is mostly bitter with a tiny hint of citrus like acidity. afterwards bitterness fades a bit and the citrus note becomes more prominent. the bitterness remains steady until the end. might try some things to lower the bitterness later.

#pourover #arabica #coffee #IndianCoffee

lime wired red honey by el bueno

https://elbuenocoffee.com/product/lime-wired/

16 clicks on timemore c2
1:16 pourover on espro bloom
~1:45 brew time (low agitation/pours)
93°C water

brew smells faintly like cloves and cardamom.

first sip is mostly bitter with a tiny hint of citrus like acidity. afterwards bitterness fades a bit and the citrus note becomes more prominent. the bitterness remains steady until the end. might try some things to lower the bitterness later.

#pourover #arabica #coffee #IndianCoffee

lime wired red honey by el bueno

https://elbuenocoffee.com/product/lime-wired/

16 clicks on timemore c2
1:16 pourover on espro bloom
~1:45 brew time (low agitation/pours)
93°C water

brew smells faintly like cloves and cardamom.

first sip is mostly bitter with a tiny hint of citrus like acidity. afterwards bitterness fades a bit and the citrus note becomes more prominent. the bitterness remains steady until the end. might try some things to lower the bitterness later.

https://www.europesays.com/si/61486/ Kakav bistveno cenejši, a proizvajalci čokolade se obotavljajo z zniževanjem cen #arabica #Business #Čokolada #Economic #KakavovaZrna #kava #Poslovni #PoslovniSvet #robusta #SI #Slovene #Slovenia #Slovenija #Slovenščina

#pourover #arabica #coffee #IndianCoffee

sunset slurp naturals by el bueno

https://elbuenocoffee.com/product/sunset-slurp/

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:10 brew time (high agitation/pours)
93°C water

ground beans smell sweet and chocolaty.

first sip is slightly acidic and bitter with mild sweetness. subsequent sips taste wine like and somewhat fruity. there is a faint milk chocolate aftertaste too. going to try with less agitation later.

#pourover #arabica #coffee #IndianCoffee

sunset slurp naturals by el bueno

https://elbuenocoffee.com/product/sunset-slurp/

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:10 brew time (high agitation/pours)
93°C water

ground beans smell sweet and chocolaty.

first sip is slightly acidic and bitter with mild sweetness. subsequent sips taste wine like and somewhat fruity. there is a faint milk chocolate aftertaste too. going to try with less agitation later.

#pourover #arabica #coffee #IndianCoffee

sunset slurp naturals by el bueno

https://elbuenocoffee.com/product/sunset-slurp/

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:10 brew time (high agitation/pours)
93°C water

ground beans smell sweet and chocolaty.

first sip is slightly acidic and bitter with mild sweetness. subsequent sips taste wine like and somewhat fruity. there is a faint milk chocolate aftertaste too. going to try with less agitation later.

#pourover #arabica #coffee #IndianCoffee

sunset slurp naturals by el bueno

https://elbuenocoffee.com/product/sunset-slurp/

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:10 brew time (high agitation/pours)
93°C water

ground beans smell sweet and chocolaty.

first sip is slightly acidic and bitter with mild sweetness. subsequent sips taste wine like and somewhat fruity. there is a faint milk chocolate aftertaste too. going to try with less agitation later.

#pourover #arabica #coffee #IndianCoffee

sunset slurp naturals by el bueno

https://elbuenocoffee.com/product/sunset-slurp/

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:10 brew time (high agitation/pours)
93°C water

ground beans smell sweet and chocolaty.

first sip is slightly acidic and bitter with mild sweetness. subsequent sips taste wine like and somewhat fruity. there is a faint milk chocolate aftertaste too. going to try with less agitation later.

https://www.europesays.com/africa/168339/ Major Ag Lender Warns of Arabica Land Losses from Climate Change #Arabica #brazil #CamilaBonillaCedrez #ClimateCentral #ClimateChange #Colombia #Ethiopia #GreenCoffee #Guatemala #GuilhermeMorya #Honduras #LilianLin #Rabobank #ZurichUniversityOfAppliedSciences