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Because of this outcome, many devoted coffee aficionados only measure their coffee by weight. However, when measured by weight, dark-roasted coffees actually result in a better-flavored and more caffeine coffee than their counterparts. Darker-roasted coffees, measured by volume, contain fewer coffee beans than a similarly-sized amount than their lighter-roasted counterparts–this leads to weaker flavor and less caffeine per cup than a comparable volume of the lighter beans. The difference becomes more clear when one compares the two. The more time a bean is roasted, the darker, lighter, and larger it becomes. Comparing the Two by Volume and WeightĪlthough the bean’s caffeine content changes little while roasting, a bean’s caffeine per volume and per weight shift substantially. What actually affects the amount of caffeine in your coffee is the amount of coffee used during the brewing process. When roasting beans, temperatures almost never exceed 470 degrees Fahrenheit yet, it takes heat over 600 degrees to actually affect the caffeine content in each bean. The truth is that caffeine is exceedingly stable and unchanging when it is being roasted, and this is clearly proven by looking at the temperature coffee is roasted at. Others believe that light roasts actually contain more, as their view is that much of a bean’s caffeine is lost or burnt away during the roasting of the bean. They have that idea because darker-roasted beans tend to have a stronger flavor. Many people proudly declare that they drink only dark roasts due to their higher levels of caffeine. Which shade of coffee contains more caffeine? Here’s the short answer: it depends on a wide variety of factors but is definitely not due to the color.