Low caffeine coffee
Encyclopedia
Low caffeine coffee is a term that is used by coffee
producers to describe coffee that has not been subjected to a process of decaffeination
, but is substantially lower in caffeine than average coffee. Samples of coffee vary widely in caffeine levels due to many elements, some that are well documented (such as genetics
) and some not fully understood, such as the action of soil
, water levels and sunlight
. Low caffeine coffees are typically created by assaying caffeine levels of different bean
lots and selecting the best flavor
profile from the lots that are naturally lowest in caffeine
.
. During the process of decaffeination, the largest coffee producers in the world use a variety of ways to remove caffeine from coffee
, often by means of chemical manipulation and the use of potentially harmful chemical components, such as methylene chloride
or ethyl acetate
. One process that does not use solvents is the patented Swiss Water Process, which relies on soaking beans in a bath which is essentially brewed coffee from unroasted green beans. The caffeine permeates into the bath at a much higher rate than most of the flavor elements. While the process is certified organic, the water solubility of coffee flavor compounds assures that some of the coffee flavor is lost or changed by the bath. The process is more costly than solvent methods, and is performed commercially by only one plant in British Columbia, Canada. Therefore only a small percentage of decaffeinated coffee available on the market uses this method.
with a wide range of unpleasant physical and mental conditions including nervousness
, irritability
, anxiety
, tremulousness
, muscle twitching (hyperreflexia
), insomnia
, headaches, respiratory alkalosis
, and heart palpitations. Furthermore, because caffeine increases the production of stomach acid, high usage over time can lead to peptic ulcer
s, erosive esophagitis
, and gastroesophageal reflux disease
.
There are four caffeine-induced psychiatric disorders recognized by the Diagnostic and Statistical Manual of Mental Disorders
, Fourth Edition: caffeine intoxication, caffeine-induced anxiety disorder, caffeine-induced sleep disorder
, and caffeine-related disorder not otherwise specified (NOS).
(common name "Arabica Coffee") is one of the most common varieties of coffee seen on today’s market and is widely accessible. However, only a small percentage of coffee consumers know that this coffee type has a naturally lower caffeine count than most other popular coffees. Because Arabica has an approximately 40-50% lower caffeine count than other coffees, the average person can safely consume two cups of non-decaf coffee with the same effect as consuming one cup of a different variety. For more precise measurements of caffeine in common foods and beverages, please reference the table below adapted from USFDA estimates:
Along with Arabica, several coffee producers are now offering options of low-caffeine coffee which can provide a solution for those who do not want to make the switch to decaf. In nature, coffee grows with varying levels of caffeine. Given various environmental factors, certain beans will grow with more caffeine than others, thereby creating an opportunity to produce naturally low caffeine coffee. Western producers have not yet shown a desire to sort purchased bean lots by caffeine content as a priority. Typically, Asian producers grade individual lots by caffeine level and follow through to roasting in order to standardize caffeine content as one of the criteria for blending.
One Asian coffee company that uses this technique and brand coffee blends with trademarked names is a Vietnamese company called Trung Nguyen Coffee Corp. Their "Passiona" blended coffee is a mix of Arabica (Coffea arabica L.) and Excelsa (Coffea excelsa L.) lots that meet particular taste profiles and have the lowest caffeine content. By selection and standardization between lots, this producer is able to reduce caffeine to approximately 35% (~40 mg) of an average cup of coffee, thereby allowing one to drink approximately three cups for every average coffee. The beans used in the company’s Passiona variety contain a significantly lower percentage of caffeine as a result of environmental factors that have not been deliberately altered.
Coffee
Coffee is a brewed beverage with a dark,init brooo acidic flavor prepared from the roasted seeds of the coffee plant, colloquially called coffee beans. The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia,...
producers to describe coffee that has not been subjected to a process of decaffeination
Decaffeination
Decaffeination is the act of removing caffeine from coffee beans, cocoa, tea leaves and other caffeine-containing materials. Despite removal of caffeine, many decaffeinated drinks still have around 1-2% of the...
, but is substantially lower in caffeine than average coffee. Samples of coffee vary widely in caffeine levels due to many elements, some that are well documented (such as genetics
Genetics
Genetics , a discipline of biology, is the science of genes, heredity, and variation in living organisms....
) and some not fully understood, such as the action of soil
Soil
Soil is a natural body consisting of layers of mineral constituents of variable thicknesses, which differ from the parent materials in their morphological, physical, chemical, and mineralogical characteristics...
, water levels and sunlight
Sunlight
Sunlight, in the broad sense, is the total frequency spectrum of electromagnetic radiation given off by the Sun. On Earth, sunlight is filtered through the Earth's atmosphere, and solar radiation is obvious as daylight when the Sun is above the horizon.When the direct solar radiation is not blocked...
. Low caffeine coffees are typically created by assaying caffeine levels of different bean
Coffee bean
A coffee bean is a seed of a coffee plant. It is the pit inside the red or purple fruit often referred to as a cherry. Even though they are seeds, they are referred to as 'beans' because of their resemblance to true beans. The fruits - coffee cherries or coffee berries - most commonly contain two...
lots and selecting the best flavor
Flavor
Flavor or flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall...
profile from the lots that are naturally lowest in caffeine
Caffeine
Caffeine is a bitter, white crystalline xanthine alkaloid that acts as a stimulant drug. Caffeine is found in varying quantities in the seeds, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants...
.
Decaffeination
In the case of decaffeinated coffee, eliminating caffeine can cause a sharp decline in the natural taste of the coffee beanCoffee bean
A coffee bean is a seed of a coffee plant. It is the pit inside the red or purple fruit often referred to as a cherry. Even though they are seeds, they are referred to as 'beans' because of their resemblance to true beans. The fruits - coffee cherries or coffee berries - most commonly contain two...
. During the process of decaffeination, the largest coffee producers in the world use a variety of ways to remove caffeine from coffee
Coffee
Coffee is a brewed beverage with a dark,init brooo acidic flavor prepared from the roasted seeds of the coffee plant, colloquially called coffee beans. The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia,...
, often by means of chemical manipulation and the use of potentially harmful chemical components, such as methylene chloride
Dichloromethane
Dichloromethane is an organic compound with the formula CH2Cl2. This colorless, volatile liquid with a moderately sweet aroma is widely used as a solvent. Although it is not miscible with water, it is miscible with many organic solvents...
or ethyl acetate
Ethyl acetate
Ethyl acetate is the organic compound with the formula CH3COOCH2CH3. This colorless liquid has a characteristic sweet smell and is used in glues, nail polish removers, and cigarettes...
. One process that does not use solvents is the patented Swiss Water Process, which relies on soaking beans in a bath which is essentially brewed coffee from unroasted green beans. The caffeine permeates into the bath at a much higher rate than most of the flavor elements. While the process is certified organic, the water solubility of coffee flavor compounds assures that some of the coffee flavor is lost or changed by the bath. The process is more costly than solvent methods, and is performed commercially by only one plant in British Columbia, Canada. Therefore only a small percentage of decaffeinated coffee available on the market uses this method.
Risks of caffeine
In large amounts, and especially over extended periods of time, caffeine can lead to a condition known as caffeinism. Caffeinism usually combines caffeine dependencySubstance dependence
The section about substance dependence in the Diagnostic and Statistical Manual of Mental Disorders does not use the word addiction at all. It explains:...
with a wide range of unpleasant physical and mental conditions including nervousness
Anxiety
Anxiety is a psychological and physiological state characterized by somatic, emotional, cognitive, and behavioral components. The root meaning of the word anxiety is 'to vex or trouble'; in either presence or absence of psychological stress, anxiety can create feelings of fear, worry, uneasiness,...
, irritability
Irritability
Irritability is an excessive response to stimuli. The term is used for both the physiological reaction to stimuli and for the pathological, abnormal or excessive sensitivity to stimuli; It is usually used to refer to anger or frustration....
, anxiety
Anxiety
Anxiety is a psychological and physiological state characterized by somatic, emotional, cognitive, and behavioral components. The root meaning of the word anxiety is 'to vex or trouble'; in either presence or absence of psychological stress, anxiety can create feelings of fear, worry, uneasiness,...
, tremulousness
Tremor
A tremor is an involuntary, somewhat rhythmic, muscle contraction and relaxation involving to-and-fro movements of one or more body parts. It is the most common of all involuntary movements and can affect the hands, arms, eyes, face, head, vocal folds, trunk, and legs. Most tremors occur in the...
, muscle twitching (hyperreflexia
Hyperreflexia
Hyperreflexia is defined as overactive or overresponsive reflexes. Examples of this can include twitching or spastic tendencies, which are indicative of upper motor neuron disease as well as the lessening or loss of control ordinarily exerted by higher brain centers of lower neural pathways...
), insomnia
Insomnia
Insomnia is most often defined by an individual's report of sleeping difficulties. While the term is sometimes used in sleep literature to describe a disorder demonstrated by polysomnographic evidence of disturbed sleep, insomnia is often defined as a positive response to either of two questions:...
, headaches, respiratory alkalosis
Respiratory alkalosis
Respiratory alkalosis is a medical condition in which increased respiration elevates the blood pH...
, and heart palpitations. Furthermore, because caffeine increases the production of stomach acid, high usage over time can lead to peptic ulcer
Peptic ulcer
A peptic ulcer, also known as PUD or peptic ulcer disease, is the most common ulcer of an area of the gastrointestinal tract that is usually acidic and thus extremely painful. It is defined as mucosal erosions equal to or greater than 0.5 cm...
s, erosive esophagitis
Esophagitis
Esophagitis is inflammation of the esophagus. It may be acute or chronic. The acute esophagitis can be catarrhal or phlegmonous, whereas the chronic esophagitis may be hypertrophic or atrophic.-Infectious:...
, and gastroesophageal reflux disease
Gastroesophageal reflux disease
Gastroesophageal reflux disease , gastro-oesophageal reflux disease , gastric reflux disease, or acid reflux disease is chronic symptoms or mucosal damage caused by stomach acid coming up from the stomach into the esophagus...
.
There are four caffeine-induced psychiatric disorders recognized by the Diagnostic and Statistical Manual of Mental Disorders
Diagnostic and Statistical Manual of Mental Disorders
The Diagnostic and Statistical Manual of Mental Disorders is published by the American Psychiatric Association and provides a common language and standard criteria for the classification of mental disorders...
, Fourth Edition: caffeine intoxication, caffeine-induced anxiety disorder, caffeine-induced sleep disorder
Caffeine-induced sleep disorder
Caffeine-induced sleep disorder is a psychiatric disorder that results from overconsumption of the stimulant caffeine. "When caffeine is consumed immediately before bedtime or continuously throughout the day, sleep onset may be delayed, total sleep time reduced, normal stages of sleep altered, and...
, and caffeine-related disorder not otherwise specified (NOS).
Naturally low-caffeine coffees
Coffea arabicaCoffea arabica
Coffea arabica is a species of Coffea originally indigenous to the mountains of Yemen in the Arabian Peninsula, hence its name, and also from the southwestern highlands of Ethiopia and southeastern Sudan. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee"...
(common name "Arabica Coffee") is one of the most common varieties of coffee seen on today’s market and is widely accessible. However, only a small percentage of coffee consumers know that this coffee type has a naturally lower caffeine count than most other popular coffees. Because Arabica has an approximately 40-50% lower caffeine count than other coffees, the average person can safely consume two cups of non-decaf coffee with the same effect as consuming one cup of a different variety. For more precise measurements of caffeine in common foods and beverages, please reference the table below adapted from USFDA estimates:
| Item | Caffeine Content |
|---|---|
| Robusta coffee (drip brewed) | 120-140 mg caffeine per 6 ounce average cup |
| Arabica coffee (drip brewed) | 75-110 mg average 6 ounce cup |
| Arabica/Excelsa blend coffee (drip brewed) | 40-60 mg average 6 ounce cup |
| Espresso (typical serving) | 30-50 mg average 6 ounce cup |
| Instant coffee | 50-80 mg average 6 ounce cup |
| 97% decaf coffee | 3-6 mg caffeine per 6-7 ounces average cup |
| 99.92% Euro decaf standard coffee | 8-16 mg caffeine per 6-7 ounces average cup |
| Hot Cocoa | 10-15 mg caffeine per 6-7 ounce cup |
| Dark chocolate candy bar | 50-100 mg caffeine per 6 ounce bar |
| Milk chocolate candy bar | 30-50 mg caffeine per 6 ounce bar |
| Coke, Pepsi, Mountain Dew Soda | 20-26 mg caffeine per 6-7 ounce drink |
| Green tea (brewed) | 12-30 mg per 6-7 ounce average cup |
| Black tea (brewed) | 40-50 mg per 6-7 ounce average cup |
Along with Arabica, several coffee producers are now offering options of low-caffeine coffee which can provide a solution for those who do not want to make the switch to decaf. In nature, coffee grows with varying levels of caffeine. Given various environmental factors, certain beans will grow with more caffeine than others, thereby creating an opportunity to produce naturally low caffeine coffee. Western producers have not yet shown a desire to sort purchased bean lots by caffeine content as a priority. Typically, Asian producers grade individual lots by caffeine level and follow through to roasting in order to standardize caffeine content as one of the criteria for blending.
One Asian coffee company that uses this technique and brand coffee blends with trademarked names is a Vietnamese company called Trung Nguyen Coffee Corp. Their "Passiona" blended coffee is a mix of Arabica (Coffea arabica L.) and Excelsa (Coffea excelsa L.) lots that meet particular taste profiles and have the lowest caffeine content. By selection and standardization between lots, this producer is able to reduce caffeine to approximately 35% (~40 mg) of an average cup of coffee, thereby allowing one to drink approximately three cups for every average coffee. The beans used in the company’s Passiona variety contain a significantly lower percentage of caffeine as a result of environmental factors that have not been deliberately altered.