With global warming (and other factors) affecting coffee production and prices, I’ve noticed a couple of interesting patterns in marketing strategies for household and white label brands.
Everything is extra intense, high intensity, intensity 11 (probably comes with a free Spinal Tap record)… Robusta roasted past 5th crack, no doubt.
I also spotted a bag of highly exclusive “100% Robusta.” At this point I’m waiting for the other shoe to drop and for them to market “0% cyanide” coffee.
How’s everybody else’s grocery shopping experience these days? Is this a big trend in your area?
If I’m not mistaken, burning the shit out of coffee neutralizes some of the caffeine in it- ironically
That is a widespread assumption, since roasting breaks down the caffeine somewhat, but Hoffman did a test and found higher caffeine in darker roast brews, and speculated that while there was less in the bean, it may be more extractable. There’s also the issue that the more you roast the bean, the less each bean weighs so you get more beans per unit weight.
It’s not as bad as people make it out to be but a lighter roast will pack more caffeine in it. If you get a chance to a tour in Costa Rica. I did a few and it was awesome