Espresso Brewing
Coffee: 18g (4 tablespoons) - double shot
Water: 36-40ml output
Time: 25-30 seconds
Temperature: 93-96°C
Pressure: 9 bars
Grind: Fine (like table salt)
Caffeine: 135mg per double shot
Method: Distribute and tamp evenly. Aim for a honey-thick extraction with rich crema. Perfect for milk-based drinks.
Pour Over
Coffee: 22g (5 tablespoons)
Water: 350ml
Time: 3-4 minutes
Temperature: 93-96°C
Grind: Medium (like caster sugar)
Caffeine: 165mg per cup
Method: 30-second bloom with 50ml water, then pour in 3 stages (150ml, 100ml, 50ml) with 30-second intervals.
French Press
Coffee: 17g (3.5 tablespoons)
Water: 250ml
Time: 4 minutes
Temperature: 93-96°C
Grind: Coarse (like sea salt)
Caffeine: 128mg per cup
Method: Add coffee, pour all water, stir once, steep for 4 minutes, then plunge slowly.
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
