Caffeine estimator
Most of the caffeine in a cup depends on how much coffee went in, and what kind. Robusta has nearly twice as much as arabica. Brew method changes the amount less than people expect, because caffeine dissolves easily. This is the one calculator on the site that can't give an exact answer. Unless a lab measured your beans, it's an estimate, so we show a range.
How it's worked out
- This is an estimate that depends on extraction. Caffeine = dose × caffeine content × share that reaches the cup. Both factors are ranges chosen to cover the published literature, reviewed against primary studies (content: dePaula & Farah, Beverages, 2019; Olechno et al., Foods, 2021 — extraction: Angeloni et al., Food Research International, 2019; Fuller & Rao, Scientific Reports, 2017). No single study fixes them for every coffee. Content: arabica about 1.2% (0.9–1.5%), robusta about 2.2% (1.7–2.8%), decaf under 0.1% (the EU limit for decaf roasted coffee). Content varies by cultivar, origin and roast. Share reaching the cup: filter and immersion about 90% (80–100%), moka about 85%, espresso about 80% (65–95%), cold brew about 85% (70–100%). Grind, time and temperature all move these.
- The range multiplies the low ends together and the high ends together, so it's the widest spread these assumptions allow. It is not a statistical confidence interval.
- If caffeine matters for your health, go by lab-tested figures from the roaster, not this estimate.