A single espresso bean contains a surprisingly variable amount of caffeine, typically ranging from 4 mg to 7 mg. This variance is influenced by factors such as the species of coffee plant (Arabica or Robusta), growing conditions (altitude, climate), processing methods, and the bean’s size and density. For perspective, a standard double shot of espresso, using approximately 14-18 grams of ground coffee (equivalent to roughly 70-90 beans), contains between 80 and 150 mg of caffeine.
Understanding the caffeine content of a single bean provides a foundational understanding of the stimulating properties of coffee. This knowledge can be valuable for those seeking to manage their caffeine intake precisely, perhaps for health reasons or to optimize energy levels throughout the day. Historically, coffee’s stimulating effects were observed long before the specific quantification of caffeine, but precise measurement has enabled a more scientific approach to consumption and the development of decaffeination processes.
