Ember Coffee Co.

A standard 8-ounce cup of coffee contains between 80 and 100 milligrams of caffeine on average. But if you've ever wondered why some cups hit harder than others, you're asking the right question, because the real answer is: it depends. The caffeine content in your morning brew varies based on the type of coffee bean, how it's roasted, how you brew it, and even how much coffee you use. If you've been operating on guesswork about your caffeine intake, this guide will give you the clarity you need. Caffeine Content by Brewing Method How you brew your coffee has a massive impact on caffeine levels. Here's what you're actually getting per 8-ounce serving: Drip coffee: 80-100 mg (the standard) French press: 80-120 mg (longer steep time extracts more caffeine) Pour over: 80-100 mg (similar to drip) Cold brew: 150-200 mg (steeps for 12-24 hours, significantly higher) Espresso: 60-80 mg per 1-ounce shot (but who stops at one ounce?) Instant coffee: 30-90 mg (varies wildly by brand) Notice that espresso actually has less caffeine per ounce than drip coffee. The confusion comes from serving size, a typical latte has 1-2 shots of espresso (60-160 mg), while a standard coffee cup is 8-12 ounces (80-150 mg). Why Cold Brew Packs More Punch Cold brew uses a higher coffee-to-water ratio and steeps for significantly longer than hot brewing methods. This extended contact time pulls more caffeine from the beans. If you're sensitive to caffeine and drinking cold brew like it's regular iced coffee, that might explain the jitters. Does Roast Level Affect Caffeine? Here's where coffee mythology meets reality. Many people believe dark roasts have more caffeine because they taste stronger and more intense. The truth? Light roasts actually have slightly more caffeine, but the difference is negligible. When coffee beans are roasted longer, they lose some mass (water content and other compounds burn off). By weight, a light roast bean has marginally more caffeine than a dark roast bean. But by volume, they're nearly identical because dark roasted beans are larger and less dense. In practical terms: if you scoop your coffee by volume (like most people do), roast level makes almost no difference to your caffeine intake. If you weigh your coffee with a scale, light roasts will give you slightly more caffeine per gram. What About Air-Roasted Coffee? At Ember, we air-roast our beans instead of using traditional drum roasting. The caffeine content stays the same, air roasting doesn't affect caffeine levels. What it does affect is acidity and flavor clarity. The beans never touch a scorching metal drum, which means you get cleaner flavor without the burnt notes that can come from drum roasting. Arabica vs Robusta: The Bean Makes a Difference The species of coffee bean matters more than roast level when it comes to caffeine: Arabica beans: 1.2-1.5% caffeine by weight (smoother, more complex flavor) Robusta beans: 2.2-2.7% caffeine by weight (harsher taste, more bitter) Most specialty coffee, including everything we roast at Ember, is 100% Arabica. Robusta is typically used in instant coffee, cheaper blends, and traditional Italian espresso to add crema and caffeine kick. If you've had a cup of coffee that tasted particularly harsh but kept you wired all day, it probably contained Robusta beans. How Coffee-to-Water Ratio Changes Caffeine This is the variable you actually control every time you brew. Use more coffee grounds? You get more caffeine. It's that simple. The standard ratio is 1:16 (1 gram of coffee to 16 grams of water), which produces that 80-100 mg caffeine range in an 8-ounce cup. But if you like your coffee stronger and use a 1:14 ratio, you're increasing your caffeine intake proportionally. This is why asking "how much caffeine is in coffee?" without specifying how you brew it is like asking "how fast does a car go?", technically answerable, but missing crucial details. What This Means for Your Daily Caffeine Intake The FDA considers 400 mg of caffeine per day safe for most healthy adults. That's roughly four 8-ounce cups of drip coffee, or two large cold brews. But everyone metabolizes caffeine differently. Some people have a genetic variation that makes them slow caffeine metabolizers, they feel effects longer and more intensely. If you're one of those people, even 200 mg might feel like too much. Signs You Might Be Getting Too Much Caffeine Jitters or anxiety after your normal amount Trouble falling asleep even when you stop drinking coffee by noon Rapid heartbeat or palpitations Digestive discomfort or acid reflux Headaches when you skip your usual coffee If you're experiencing these symptoms, it might not be the caffeine alone. Coffee acidity can cause similar issues. That's one reason we focus on air-roasting, it produces a naturally less acidic cup that's easier on your system. Does Decaf Really Have Zero Caffeine? Not quite. Decaf coffee still contains about 2-5 mg of caffeine per 8-ounce cup. The decaffeination process removes approximately 97% of the caffeine, but not all of it. For most people, 2-5 mg is negligible. But if you're extremely sensitive to caffeine or avoiding it entirely for medical reasons, be aware that "decaf" isn't the same as "caffeine-free." Frequently Asked Questions Does stronger tasting coffee have more caffeine? Not necessarily. Strength refers to flavor intensity, which comes from the coffee-to-water ratio and roast level. A dark roast might taste "stronger" but have the same caffeine as a light roast. Cold brew tastes smooth but has significantly more caffeine than hot coffee. How much caffeine is in a Starbucks coffee? A Starbucks Grande (16 oz) Pike Place Roast contains approximately 310 mg of caffeine, nearly four times the amount in a standard 8-ounce cup. Their serving sizes are much larger than the traditional "cup of coffee" measurements. Can I reduce caffeine by brewing coffee for less time? Yes, but you'll also get weaker coffee. Caffeine extracts relatively quickly, most of it comes out in the first few minutes of brewing. If you want less caffeine without sacrificing flavor, try using fewer coffee grounds or mixing regular with decaf. Does adding milk or cream reduce caffeine? No, it dilutes the flavor but doesn't remove or neutralize caffeine. A latte has the same caffeine as the espresso shots it contains, the milk just adds volume. Why do I feel more jittery from some coffees than others? It could be caffeine content, but it's often acidity. High-acid coffees can cause physical discomfort that feels similar to too much caffeine. How the beans are processed, roasted, and brewed all affect acidity levels. The Bottom Line on Coffee and Caffeine An 8-ounce cup of coffee typically contains 80-100 mg of caffeine, but your actual intake depends on brew method, bean type, and how much coffee you use. Cold brew and espresso drinks can contain significantly more, while factors like roast level make surprisingly little difference. If you're trying to manage your caffeine intake, pay attention to serving size and brewing method first. And if you find yourself dealing with jitters or acid reflux, it might not be the caffeine at all, it could be how your coffee is roasted. Want coffee that's easier on your system without sacrificing flavor? Shop our air-roasted coffees →

Pour over is the signature brewing method of specialty coffee, and for good reason. It gives you complete control over every variable that affects flavor: water temperature, pour speed, contact time, and ratio. The result, when done well, is a cup with clarity and complexity that automatic drip machines can't match. Here's how to make great pour over coffee at home. Why Pour Over Produces Better Coffee Pour over isn't just a manual version of drip coffee. The technique matters. Full Control With an automatic drip machine, water hits the grounds however the machine decides. You can't adjust pour speed, water distribution, or contact time. Pour over puts you in charge of every variable. You can pulse pour or continuous pour. Spiral from center to edge or maintain a central stream. Speed up or slow down based on what you see happening. That control translates directly to flavor. Cleaner Extraction Paper filters remove most oils and fine particles, producing a cleaner, lighter cup than French press or metal-filtered methods. This clarity lets subtle flavors, floral notes, bright acidity, delicate fruit, come through. The Bloom Manual brewing lets you bloom the coffee, pre-wetting grounds to release trapped CO2 before full extraction. This step, impossible with most drip machines, ensures even extraction and unlocks flavor that would otherwise be blocked. Pour Over Devices Compared Several pour over devices have earned reputations in specialty coffee. Each produces slightly different results. Hario V60 The most popular choice among specialty baristas. Design: 60-degree cone angle with spiral ribs and single large drainage hole History: Developed by Japanese company Hario in 2004 Character: Produces sharper, cleaner cups with more clarity Learning curve: Higher, technique matters more because water flows freely The spiral ribs keep the filter from sticking to the walls, allowing air to escape and water to flow evenly. The large single hole means your pour technique directly controls extraction speed. Chemex Form meets function in this iconic design. Design: Hourglass shape made from laboratory-grade borosilicate glass History: Invented by German chemist Peter Schlumbohm in 1941 Recognition: Part of permanent collections at MoMA and the Smithsonian Character: Exceptionally clean, crisp cup; brings out floral notes Chemex filters are 20-30% thicker than standard pour-over filters. This extra thickness produces an even cleaner cup, though some find it removes too much body. Kalita Wave The most forgiving option for beginners. Design: Flat bottom with three small drainage holes Character: Sweeter, rounder cups with less risk of channeling Advantage: Consistent results even with imperfect technique The flat bottom and multiple drainage holes create more even extraction. Water doesn't rush through a single point, making it harder to mess up. Which Should You Choose? V60 if you want maximum control and clarity Chemex if you want the cleanest cup and brew larger volumes Kalita Wave if you're starting out or prefer forgiving, consistent results The Variables That Matter Pour over success comes down to controlling five variables. 1. Coffee-to-Water Ratio The SCA Golden Cup standard recommends ratios around 1:18 for many brewing methods. For pour over specifically, most baristas use 1:15 to 1:17. Practical starting point: 1 gram of coffee for every 16 grams of water. For a single cup: 25g coffee to 400g water yields approximately 12 oz of brewed coffee. Adjust based on taste: Too weak? Use more coffee (try 1:15) Too strong? Use less coffee (try 1:17) 2. Grind Size Medium to medium-fine, the texture of table salt or granulated sugar. Particle size should be approximately 400-930 microns. Critical insight: Grind consistency matters more than grind size itself, according to coffee experts Scott Rao and Chahan Yeretzian. A burr grinder is essential for pour over, blade grinders produce too much variation. 3. Water Temperature SCA standard: 195-205°F (90-96°C). Too hot: Over-extracts, producing bitter flavors Too cold (below 185°F): Under-extracts, producing sour, weak flavors If you don't have a temperature-controlled kettle, bring water to a boil and let it sit for 30-45 seconds. 4. Total Brew Time Target: 3-4 minutes total, including bloom. Bloom: 30-45 seconds Main pour: 2-2.5 minutes Final drip: Complete by 3.5-4 minutes If your brew finishes too fast, grind finer. Too slow, grind coarser. 5. Water Quality Water makes up 98%+ of your finished cup. The SCA recommends: TDS (Total Dissolved Solids): 75-250 ppm, targeting 150-175 ppm pH: Neutral, around 7.0 Filtered water works well for most people. Avoid distilled (too flat) and heavily mineralized water (can produce off-flavors). Step-by-Step Pour Over Technique Here's the full process using a V60 as the example. Adjust slightly for other devices. Equipment Pour over dripper (V60, Chemex, or Kalita Wave) Paper filter Gooseneck kettle (highly recommended for control) Scale with timer 25g medium-fine ground coffee 400g water at 200°F Instructions 1. Rinse the Filter Place the filter in the dripper and rinse with hot water. This removes paper taste and preheats the dripper. Discard the rinse water. 2. Add Coffee and Level Add 25g of ground coffee to the filter. Shake gently to level the bed. 3. Bloom (0:00-0:45) Start your timer. Pour 50g of water (about twice the coffee weight) in slow circles to saturate all grounds. You'll see the bed puff up and bubble, that's CO2 escaping. Wait 30-45 seconds. This degassing is crucial: CO2 prevents water from accessing coffee to extract flavor. 4. First Pour (0:45-1:30) Pour slowly in concentric circles, starting from the center and spiraling outward, then back in. Add water to reach 200g total. Avoid pouring directly on the filter paper, water should always hit coffee. 5. Second Pour (1:30-2:15) Continue pouring in circles to reach 300g total. 6. Final Pour (2:15-2:45) Pour to reach your target of 400g. Maintain steady, controlled circles. 7. Let It Drain Allow all water to drain through. Total time should be 3-4 minutes. If the bed looks flat and even at the end, you did it right. The Bloom: Why It Matters Fresh coffee contains trapped CO2 from the roasting process. This gas needs to escape before water can fully extract flavor compounds. What's Happening When hot water hits fresh grounds, CO2 rapidly displaces, creating the bubbling "bloom" you see. This reaction is most dramatic with freshly roasted coffee, typically peaking 8-14 days after roasting. Why It's Necessary Without blooming, CO2 creates pockets that water can't penetrate. The result: uneven extraction where some coffee is over-extracted and some is under-extracted. The Technique Pour twice the coffee's weight in water (25g coffee = 50g water). Wet all grounds evenly. Wait 30-45 seconds for bubbling to subside before continuing. If you see no bloom, your coffee may be past its freshest window. It'll still taste fine, but you won't get the complexity of peak-fresh beans. Troubleshooting Common Problems Sour, Weak Coffee (Under-Extraction) Causes: Grind too coarse Water temperature too low Brew time too short Solutions: Grind finer, more surface area means slower flow and higher extraction Use hotter water (target 200°F) Pour more slowly to extend contact time Bitter, Harsh Coffee (Over-Extraction) Causes: Grind too fine Water temperature too hot Brew time too long Solutions: Grind coarser, speeds up drainage and reduces extraction Let water cool slightly after boiling Pour faster or use less agitation Uneven Extraction (Channeling) What it is: Water finds paths of least resistance through the coffee bed, over-extracting some areas and under-extracting others. Causes: Pouring too fast in one spot Uneven coffee bed Poor agitation during bloom Solutions: Pour in steady, controlled spirals Level the coffee bed before brewing Stir or swirl gently after the bloom to ensure even saturation Pour Techniques: Pulse vs. Continuous Two main approaches to the main pour. Pulse Pour Pour water in stages (50-100g at a time), pausing between pours. Advantages: Easier for beginners, you get breaks to reset Allows coffee bed to drain between pours More consistent for most people Continuous Pour Pour all water after bloom in one slow, steady stream. Advantages: Faster total brew time Creates consistent agitation Challenge: Requires more skill to maintain steady technique throughout. Most home brewers find pulse pouring more forgiving. Start there and experiment with continuous pours once you're comfortable. Frequently Asked Questions What's the best coffee-to-water ratio for pour over? Start with 1:16 (1 gram coffee per 16 grams water). For a single cup, that's 25g coffee to 400g water. Adjust toward 1:15 for stronger coffee or 1:17 for lighter. The SCA Golden Cup standard recommends 1:15 to 1:18 for optimal extraction. How long should pour over take? 3-4 minutes total, including a 30-45 second bloom. If your brew finishes too fast (under 2:30), grind finer. If it takes too long (over 4:30), grind coarser. Brew time is your feedback loop for dialing in grind size. What's the difference between pour over and drip coffee? Pour over gives you manual control over pour speed, water distribution, and timing. Drip machines automate the process with less precision. Pour over typically produces cleaner, more nuanced flavors because you can optimize every variable. The tradeoff is time and attention. Do I need a gooseneck kettle? Not strictly, but it makes a significant difference. Gooseneck kettles let you control pour speed and placement precisely. A regular kettle makes it hard to pour slowly and evenly, which affects extraction consistency. If you're serious about pour over, a gooseneck is worth the investment. Why does my pour over taste sour? Sour taste indicates under-extraction, not enough flavor was pulled from the grounds. Common causes: grind too coarse, water too cool, or brew time too short. Try grinding finer first; that's usually the biggest factor. Make sure water is 195-205°F. The Bottom Line Pour over rewards attention. The same coffee can taste dramatically different based on your ratio, grind, water temperature, and technique. That's what makes it both challenging and satisfying. Start with the basics: 1:16 ratio, medium-fine grind, 200°F water, 3-4 minute brew time. Once you're getting consistent results, adjust one variable at a time to dial in your preference. At Ember, our light and medium roasts shine in pour over, the method's clarity highlights the origin characteristics we work to preserve in roasting. But any quality coffee benefits from the precision pour over offers. Shop our air-roasted coffees →

Ask ten people whether light or dark roast has more caffeine, and you'll probably get ten different answers, most of them wrong. The light vs dark roast debate is full of myths, and the actual science tells a more interesting story than the conventional wisdom. Here's what the research shows about how roast level affects your coffee, the caffeine content, the health compounds, the flavor, and what it means for your cup. The Caffeine Myth (Let's Get This Out of the Way) The myth: Dark roast has more caffeine because it tastes stronger. Or: light roast has more caffeine because roasting burns off caffeine.  The reality: Neither is quite right. Caffeine is remarkably stable during roasting. According to PMC research on thermostability, caffeine has a melting point of 238°C, higher than typical roasting temperatures. It doesn't "burn off" in any meaningful way. HPLC analysis published in PMC measured caffeine across roast levels: green unroasted coffee contained 166.72 mg/L, light roast had 196.35 mg/L, medium roast showed the highest at 203.63 mg/L, and dark roast contained 189.85 mg/L. The difference is minimal, and medium roast actually had the highest caffeine in this study. A 2024 study in Scientific Reports confirmed that dark roast contains slightly less caffeine under identical brewing conditions, but we're talking single-digit percentage differences. The measurement caveat: Here's where it gets nuanced. Dark roast beans lose moisture during roasting, becoming less dense. If you measure by weight (grams), light roast has slightly more caffeine. If you measure by volume (scoops), dark roast might have more because you're fitting more beans in the scoop. The difference either way is small enough to be practically irrelevant. What Actually Changes During Roasting While caffeine stays relatively stable, other compounds change dramatically. Chlorogenic Acids (Antioxidants) Chlorogenic acids (CGAs) are the primary antioxidant compounds in coffee, and they show a strong inverse relationship with roasting intensity. From the same HPLC-DAD study: Chlorogenic acid content decreases dramatically with roasting: green coffee contains 543.23 mg/L, light roast drops to 270.93 mg/L (50% loss), medium roast falls to 187.45 mg/L (65% loss), and dark roast plummets to 90.53 mg/L (83% loss from the original green coffee level). If maximizing antioxidant intake is your goal, lighter roasts deliver significantly more chlorogenic acids. N-Methylpyridinium (NMP) But here's where dark roast has an advantage. NMP is a compound that forms *during* roasting, it doesn't exist in green coffee. According to research in PubMed: N-Methylpyridinium (NMP) content increases with roasting intensity: dark roast contains 87 mg/L while medium roast has only 29 mg/L, meaning dark roast has roughly three times more NMP than medium roast. Dark roast contains roughly 3x more NMP. Why does this matter? NMP has been shown to: Inhibit stomach acid production Reduce expression of pro-inflammatory compounds Support metabolic function So while light roast preserves original antioxidants, dark roast creates new beneficial compounds. Melanoidins These are the brown pigments that form during the Maillard reaction, the same process that browns bread and sears meat. Research from the Journal of Agricultural and Food Chemistry found that melanoidin-bound phenolic acids increased to up to 29% of total phenolic compounds in dark roasts. Melanoidins contribute antioxidant activity through different mechanisms than chlorogenic acids. They account for 25-47% of antioxidant activity in darker roasts, partially compensating for CGA loss. Flavor Differences and Why They Happen This is where roast level makes the biggest practical difference for most coffee drinkers. Light Roast Characteristics Temperature range: 180-205°C (356-401°F) Roasted to: Before or at "first crack" Color: Light brown, no oil on surface Flavor profile: Bright acidity, fruit notes, floral aromatics, tea-like body. Origin characteristics (terroir) shine through. Why: Shorter roasting preserves more natural acids and aromatic compounds. The Maillard reaction is less advanced, so you taste what the bean brought with it rather than what roasting created. Medium Roast Characteristics Temperature range: 210-220°C (410-428°F) Roasted to: Between first and second crack Color: Medium brown, little to no oil Flavor profile: Balanced acidity and body. Some origin character remains alongside developing roast sweetness. Why: A middle ground, some original compounds preserved, some Maillard products developed. Dark Roast Characteristics Temperature range: 225-245°C (437-473°F) Roasted to: At or past "second crack" Color: Dark brown to nearly black, oily surface Flavor profile: Low acidity, smoky notes, chocolate, caramelized sugar, bold body. Roast character dominates. Why: Extended heat causes significant breakdown of acids and aromatic compounds. A 2025 study found that higher roast levels cut sugar content by nearly 50% and shifted aroma from fruity-floral to smoky-chocolate. The UC Davis Finding Research at UC Davis supported by the Coffee Science Foundation found that roast level drove the greatest flavor differences in the perception of filter coffee, more than origin or processing method. If you want to taste where a coffee came from, go lighter. If you want consistent roast character regardless of origin, go darker. Health Implications: It's Not Either/Or Both roast levels offer health benefits, just through different mechanisms. Light Roast Advantages Higher chlorogenic acid content, research from PubMed links CGA consumption to: Reduced cardiovascular risk Improved glucose metabolism Lower blood pressure and body weight Anti-inflammatory effects Higher overall antioxidant activity, PMC research found the highest antioxidant activities at lighter roast degrees. Dark Roast Advantages Higher N-methylpyridinium, with documented benefits for: Metabolic function and glucose utilization Reduced inflammation Weight management in pre-obese subjects Gentler on the stomach, dark roast is less effective at stimulating gastric acid secretion, making it better for people with sensitive stomachs or acid reflux. The bottom line: Neither is categorically "healthier." Light roasts preserve original beneficial compounds; dark roasts create new ones. Both provide the health benefits associated with regular coffee consumption. Which Roast Is Right for You? Choose Light Roast If You: Want maximum antioxidant (chlorogenic acid) content Enjoy bright, acidic, fruity flavors Want to taste origin characteristics Prefer pour-over or other clean brewing methods Are interested in single-origin exploration Choose Medium Roast If You: Want balanced flavor with some origin character Are new to specialty coffee Want versatility across brewing methods Prefer a middle ground on acidity Choose Dark Roast If You: Have a sensitive stomach or experience reflux Prefer bold, smoky, chocolatey flavors Want higher N-methylpyridinium content Prefer espresso-based drinks Like consistent flavor across different origins Brewing Considerations For caffeine extraction: Medium roast tends to peak. The beans have optimal porosity while retaining caffeine. For cold brew: Any roast works, but dark roast's smoothness shines in cold extraction. For pour-over: Light to medium roasts showcase nuanced flavors best. For espresso: Medium-dark to dark roasts provide the body and sweetness that balance well with milk. Frequently Asked Questions Does dark roast have more caffeine? No, this is a myth. Scientific analysis shows caffeine content is similar across roast levels, with medium roast slightly higher in some studies. The bold taste of dark roast creates an impression of "strength" that isn't related to caffeine content. Which roast is healthier? Both offer health benefits through different mechanisms. Light roast preserves more chlorogenic acids (antioxidants). Dark roast generates more N-methylpyridinium (anti-inflammatory, metabolic support). Neither is categorically healthier, it depends on which benefits matter most to you. Why does light roast taste sour sometimes? Light roasts have higher natural acidity (chlorogenic acids haven't broken down as much). If it tastes unpleasantly sour, it might be under-extracted, try finer grind, hotter water, or longer brew time. Well-prepared light roast should taste bright and fruity, not sour. Is dark roast "burnt" or lower quality? Not if it's roasted well. Dark roasting is a legitimate technique with specific benefits. However, some mass-market roasters over-roast low-quality beans to mask defects with char flavor. Quality dark roast should taste smoky and chocolatey, not burnt or ashy. Can I mix light and dark roast? Yes, though the results vary. Many blends combine roasts for complexity. But the flavors can clash if not balanced thoughtfully, it's usually better to choose one or the other. Where Ember Stands We roast across the spectrum because different coffees shine at different roast levels. Some origins are best as light roasts that showcase their terroir. Others develop beautiful chocolate and caramel notes with darker roasting. What we care about most is proper roasting, air-roasted for clean, even development without scorching or tipping. Whether you prefer bright and fruity or bold and smooth, the roasting should enhance the bean, not mask it. Shop our air-roasted coffees →