Does roasting coffee change the caffeine content?

[OneCentStamp]

Do darker roast coffees contain less caffeine than their more gently roasted brethren?

[Santo_Rugger]

It would appear so.

Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts. During roasting, aromatic oils, acids, and caffeine weaken, changing the flavor; at 205 °C (400 °F), other oils start to develop.[47] One of these oils is caffeol, created at about 200 °C (392 °F), which is largely responsible for coffee’s aroma and flavor.[15]

Coffee | Roasting

[OneCentStamp]

:smack: I even [del]read[/del] skimmed the Wiki article before posting the OP.

Thanks, man.

[Santo_Rugger]

No worries, just add it to your tab.

I enjoy fielding questions like this. First and foremost, they distract me from things I should be working on. Secondly, they get me to read about something I’m interested in but otherwise wouldn’t have read about.