A single espresso bean contains a surprisingly variable amount of caffeine, typically ranging from 4 to 10 milligrams. This variation stems from factors such as the bean species (Arabica or Robusta), growing conditions (altitude, climate), processing methods, and roast level. For comparison, a standard shot of espresso, derived from approximately 40-50 beans, contains roughly 63 milligrams of caffeine.
Understanding the caffeine content of individual beans provides a foundation for comprehending the overall potency of espresso-based beverages. This knowledge allows for informed choices regarding caffeine intake and is valuable for individuals managing their caffeine consumption. Historically, knowledge of a plant’s stimulating properties predates precise chemical analysis. The discovery and isolation of caffeine as the active compound in coffee and other plants marked a significant step in understanding these effects.