So I have a theory about the concentration of Caffeine within a single cup of coffee and the applications you can use this type of thing for. Please note that this is something I will probably be actively studying in the near future and writing about. This article only serves to explain my hypothesis before I start experimenting and doing further research on this subject.

I have heard via multiple sources that I cannot currently remember that the amount of caffeine contained within a single cup of coffee is variable based upon the way you brew it, the grind, the blend, the roast, etc. Now whenever I make my coffee, I make like 1 cup of coffee with some excess. The excess goes into a ice cube tray and I freeze it and put it in a bag. I know from experience that if you take a full 12 cups of coffee and boil it down to about 1 to 2 cups you’ve basically made a full pot of coffee concentrated down to like a single cup of coffee. I figure that coffee is essentially a molecular emulsion because of this, now why do I assume that? We based off the fact that I have boiled that coffee pot down to a very small amount then drank the small amount and it was like drinking the whole pot of coffee. I am not sure about the raw numbers as of this time but I assume that when you make coffee you’re creating an emulsion of caffeine, volatile coffee aromatics, some solids, and water. Another thing backing this theory up is that if you leave a cup of black coffee to sit for quite a while you’ll have some sediment settle at the bottom. Now I assume that this is only partial serration and that not all the caffeine just sank to the bottom but I have no way of knowing. Because of concentrating the coffee by boiling off water, I assume we can remove water from our coffee/caffeine system. I think you can probably make pure coffee extract this way, however I do not know until I test it. Likely, it will burn though. I have no way of knowing if it will, but platonic deductive reasoning would indicate that if your removing all the water from something and leaving all the sediment in an organic mixture it would burn in the absence of water. Water when it boils is being converted to steam, therefore can only get so hot. The temperature of boiling water is fixed essentially, that’s why you use it in a double boiler in order to melt chocolate at a stable temperature without burning it. Further research needs to be done on these topics, but this is something I have been thinking about for a while.

My thought is that I could concentrate coffee down from an extremely huge amount to a relatively low amount in order to make high caffeine concentration substances. I’m thinking like a candy that you can use to replace a cup of coffee lol. Maybe not entirely a good thing but it would be an interesting experiment. Maybe even something you could sell? Who knows? Well I will eventually, and I will share it at some point of course. Freedom of the Coffee information hahahaha!

Thanks for reading!

-Ben