Displaying items by tag: robusta

In its pure state - caffeine, or 1,3,7-trimethylxanthine, exists as a white powdered alkaloid with an intensely bitter taste. Although coffee is most associated with caffeine, there are over 1,000 compounds in coffee making caffeine just a tiny fraction (~0.01%) of coffee's total composition.

Typically in those countries such as Brazil where water is not readily accessible to farms, the dry process is the preferred method of processing. In this process, the coffee goes through a cursory separation to remove any debris then the cherries are set out on drying patios for anywhere between 2 to 6 weeks.

One of the most commonly asked question we receive is: "does espresso have more caffeine than drip coffee?"

Carbohydrates are perhaps one of the largest family of compounds in organic chemistry. As the name implies, carbohydrates are simply hydrated carbon molecules with complex structure. Perhaps the most well known 'sugar' is that of sucrose, or table sugar, but this is only of several hundred types of carbohydrates in nature.