Is There More Caffeine in Espresso Than in Coffee?

Is there really more caffeine in espresso than in a regularly brewed cup of java?

Turns out, it depends on what you call a cup of coffee. An ounce—or one shot—of espresso has 63 milligrams (mg) of caffeine, according to nutritional information from the U.S. Department of Agriculture. By comparison, regular coffee averages 12-16 mg of caffeine per ounce.

So, yes, espresso technically has more caffeine, but in practice no one drinks just one ounce of coffee. You’re likely to

2017 Coffee Trends – It’s All About Growing Demand

Coffee. Who would have ever believed (other than Howard Schultz of Starbucks) that the once simple beverage would blossom into a multi-billion-dollar industry with more flavors, complexity and popularity than just about any other drink out there?

Today, everyone wants a piece of the caffeinated action – from the small corner coffee shop to the largest conglomerate — even Coca-Cola is investing as an alternative to its declining soda sales.…

Third Wave Coffee Shops

Today’s era started in the early 2000s, and is marked by small roasters working directly with specific farmers and producers, chemically analyzing beans, and giving deep scrutiny to methodologies, all in pursuit of the most ideal form of espresso or pour. The shops themselves have reflected this pivot to emphasize the bean and its devoted disciples.

Whether they feature modern color-blocked interiors or reclaimed wood and roasting equipment, Third Wave coffee shops emphasize the barista, beans and cashier above all …

Matcha Tea is on the Rise

Bye bye run-of-the-mill green tea and hello matcha! Not to stray too far from our beloved bean, but there’s something to be said about matcha. Praised as the purest form of green tea, matcha is touted for its health benefits as well as its potential to energize: according to

Matcha has 6.2 times antioxidizing power of Goji berries, 17 times that of wild blueberries and 60.5 times that of spinach. It’s also been known to boost memory and concentration, …

Cold brew – here to stay

A trend that’s here to stay, the cold brew first percolated into existence
around 2010 in roasting towns like Seattle and San Francisco. It has become a fanciful treat, now packaged for take away, available everywhere from high end grocery stores to coffee shops.

The cold brew concept is pretty simple: coffee is brewed over a long period of time without heat. The outcome is supposed to be cold coffee, with the same energetic benefits of your old staple, but …

Craft Coffee Hits its Stride

As a coffee aficionada, Kelly Fields—executive pastry chef and partner at the year-old Willa Jean in New Orleans, a restaurant also operated by celebrity chef John Besh—knew regular drip coffee just wouldn’t do. “I am a little bit of a coffee snob,” she says. “I wanted what I thought was the best coffee experience we could offer in New Orleans.”

Looking beyond brewing methods and the beans, Willa Jean sought out a roaster to create a custom blend exclusive to …

‘Tis the Season for Being Thankful

Thanksgiving is around the corner marking the beginning of another holiday season. Thanksgiving is the most American of holidays. In addition to its origin near the founding of our country, Thanksgiving is everyone’s holiday. The celebration is not geared to a religious event, historical figures, or war remembrance – it is for all Americans.

As foodservice professionals, we will take this time to scrutinize the year’s successes and failures and look forward to a new year in which we can …

Iced Tea on Trend

Iced tea has been a staple on quick-serve menus for more than 10 years and has been served at more than 47 percent of quick serves menuing non-alcoholic beverages since 2005, according to Datassential research. Despite having been included on beverage menus for so long, there are no signs that iced tea will disappear from restaurant menus any time soon, as the long-term trend also shows 3 percent growth. – read more –

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