Espresso Brewing
Coffee: 18g (4 tablespoons) - double shot
Water: 36-40ml output
Time: 26-32 seconds
Temperature: 92-94°C
Pressure: 9 bars
Grind: Fine (like table salt)
Caffeine: 107mg per double shot
Method: Bright and balanced - works beautifully as a straight espresso showcasing the Tanzanian character.
Pour Over
Coffee: 22g (5 tablespoons)
Water: 350ml
Time: 3:30-4:30 minutes
Temperature: 92-94°C
Grind: Medium (like caster sugar)
Caffeine: 131mg per cup
Method: This coffee shines in pour over. Use a slow, controlled pour to bring out the caramel and dark chocolate notes.
French Press
Coffee: 17g (3.5 tablespoons)
Water: 250ml
Time: 4 minutes
Temperature: 92-94°C
Grind: Coarse (like sea salt)
Caffeine: 101mg per cup
Method: Full immersion brewing highlights the coffee's body and complexity. Perfect for morning brewin
The most important factor affecting caffeine content is the weight of coffee used, not the brewing method. Here's how it works:
- More coffee = More caffeine: Using 30g (6.5 tablespoons) instead of 22g (5 tablespoons) increases caffeine by approximately 36%
- Brewing method matters less: The extraction efficiency varies only slightly between methods
- Personal control: You can easily adjust caffeine levels by changing the coffee dose
Quick Caffeine Reference:
- Light caffeine (under 50mg): Single espresso from any coffee, or any decaf brew
- Moderate caffeine (50-150mg): Double espresso, standard V60, half caf options
- Higher caffeine (150mg+): French press with full dose, or increasing coffee weight in any method
Grind Size Guide:
- Fine (like table salt): For espresso machines - allows proper extraction under pressure
- Medium (like caster sugar): For pour over methods like V60 - balanced extraction
- Coarse (like sea salt): For French press - prevents over-extraction during long steeping
