Faculty Mentors

Dr. Kimberly Cossey


Caffeine is a central nervous system stimulant that increases one’s metabolic rate, alertness and motivation upon consumption. Consumer curiosity sparked the investigation of the caffeine content found in locally brewed Blackbird Coffee. A procedure involving liquid-liquid extraction with dichloromethane was developed to determine the amount of caffeine in store-bought, brewed caffeinated and decaffeinated coffee. The caffeine amounts recovered were reproducible, thus the method was proved reliable and was implemented for the extraction of caffeine from Blackbird decaffeinated coffee. A single serving was determined to contain an average of 39 ± 12 mg of caffeine which is approximately 20% of the content in a small cup of regular caffeinated Blackbird coffee.

Included in

Chemistry Commons



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