Research Publication Title

The Variance of Caffeine in Different Brews of Blackbird Coffee

Major

Chemistry

Faculty Mentor(s)

Kimberly N. Cossey

Abstract

Have you ever wondered how much caffeine is in your daily cup of coffee? Consumers with this question sparked interest in analyzing the caffeine content of locally roasted and brewed Blackbird coffee. Specifically, the owners of the coffee shop wanted to know how caffeine varies among their different roasting processes. According to the literature, numerous components of coffee change across roasts, and caffeine should as well. Previous work within our research group has developed a reproducible method to determine the caffeine content of coffee through liquid-liquid extractions followed by analysis with H1-NMR spectroscopy. Two types of Blackbird coffee (one caffeinated, one decaffeinated) have already been analyzed using this method. In this work, a third type of coffee will be analyzed, and the data will then be compared with previous data to look for trends. This work will determine which brews have higher caffeine content than others, so that it can be reported to Blackbird coffee and their customers.

Start Date

10-4-2015 12:15 PM

End Date

10-4-2015 1:00 PM

Location

HSB 3rd Floor Student Commons

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Apr 10th, 12:15 PM Apr 10th, 1:00 PM

The Variance of Caffeine in Different Brews of Blackbird Coffee

HSB 3rd Floor Student Commons

Have you ever wondered how much caffeine is in your daily cup of coffee? Consumers with this question sparked interest in analyzing the caffeine content of locally roasted and brewed Blackbird coffee. Specifically, the owners of the coffee shop wanted to know how caffeine varies among their different roasting processes. According to the literature, numerous components of coffee change across roasts, and caffeine should as well. Previous work within our research group has developed a reproducible method to determine the caffeine content of coffee through liquid-liquid extractions followed by analysis with H1-NMR spectroscopy. Two types of Blackbird coffee (one caffeinated, one decaffeinated) have already been analyzed using this method. In this work, a third type of coffee will be analyzed, and the data will then be compared with previous data to look for trends. This work will determine which brews have higher caffeine content than others, so that it can be reported to Blackbird coffee and their customers.