Friday, July 26, 2013
I just learned this yesterday: if you want a less caffeinated cup of coffee, got for the darkest brew you can get. It's half the buzz of light or medium brews. Reason being the longer the bean is roasted the more it goes from raw to cooked, and loses the chemical potency of caffeine. I always though darker coffee meant more kick, but nope. The darker the bean, the less the caffeine.