Expresso Love: Your Online Guide to Coffee

A simple cup of coffee is a bit more complex than you may think.

The major physiologically active substance in coffee is the alkaloid caffeine also called guaranine which acts as a mild stimulant. Caffeine is a naturally occurring substance found in the leaves, seeds or fruits of more than 60 plants, including coffee and cocoa beans, cola nuts and tea leaves. These are used to make beverages such as coffee, tea and cola drinks, and foods such as chocolate. Caffeine is also contained in many over-the-counter (OTC) and prescription medications. In the United States, most of the population uses caffeine in some form.

A cup of coffee, depending on the strength, may contain some 20-100mg of caffeine. Some types of coffee may also contain significant amounts of the B-vitamin niacin, although this nutrient is of course readily available from other foods as well. Caffeine-containing tablets or medications should not be taken as well as cups of coffee or tea, since this would increase the true dosage. The effects of caffeine vary from person to person; some individuals can drink several cups of coffee in an hour and notice no effects, while others may feel a strong effect after just one serving. Caffeine is a prohibited substance for athletes.

People who wish to avoid or minimize caffeine intake often use decaffeinated coffee, or coffee substitutes. One method of decaffeination is by treating the green beans (before roasting) with chlorinated hydrocarbon solvents; other methods are also used. Important coffee substitutes are chicory, and roasted cereals such as barley; although these are commonly used not as total substitutes but as “extenders”. Under U.S. law, the addition of chicory or any other substance must be clearly stated on the label of the coffee.

This entry was posted on Monday, July 17th, 2006 at 11:54 am and is filed under About Coffee