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Caffeine (1,3,7-trimethylxanthine) is the alkaloid most present in green and roasted coffee beans. The content of caffeine is between 1.0% and 2.5% by weight of dry green coffee beans. The content of caffeine does not change during maturation of green coffee beans, but higher caffeine content is found in plants grown at higher altitudes.
C. canephora beans, widely known by the synonym Coffea robusta, are used primarily in instant coffee, espresso, and as a filler in ground coffee blends. [citation needed] Robusta has its origins in central and western sub-Saharan Africa. [2] It is easy to care for, has a greater crop yield, has almost double the amount of caffeine and more ...
Caffeine has also evolved independently in the more distantly related genera Theobroma and Camellia . [13] This suggests that caffeine production is an adaptive trait in coffee and plant evolution. The fruit and leaves also contain caffeine, and can be used to make coffee cherry tea and coffee-leaf tea. The fruit is also used in many brands of ...
The chemical complexity of coffee is emerging, especially due to observed physiological effects which cannot be related only to the presence of caffeine. Moreover, coffee contains an exceptionally substantial amount of antioxidants such as chlorogenic acids, hydroxycinnamic acids, caffeine and Maillard reaction products, such as melanoidins. [3]
Green, unroasted coffee is traded as an agricultural commodity. The global coffee industry is massive and worth $495.50 billion as of 2023. [5] In the same year, Brazil was the leading grower of coffee beans, producing 35% of the world's total, followed by Vietnam and Colombia.
Roasted coffee beans. Around thirty plant species are known to contain caffeine. [220] Common sources are the "beans" (seeds) of the two cultivated coffee plants, Coffea arabica and Coffea canephora (the quantity varies, but 1.3% is a typical value); and of the cocoa plant, Theobroma cacao; the leaves of the tea plant; and kola nuts.