烘焙與咖啡因 Coffee Roasting and Caffeine
烘焙與咖啡因 -咖啡豆中的咖啡因幾乎不會因烘焙程度而有所改變，咖啡因的熔點(Melting Point)是235°C~238°C，咖啡因的結構不會因烘豆加熱而裂解。
The caffeine in coffee beans will hardly change during the roasting. The melting point of caffeine is 235°C ~ 238°C, thus the structure of caffeine will not be changed by the heating of roasted beans crack.
咖啡因是水溶性，所以萃取咖啡時間越長，會萃取到越多的咖啡因。此外，烘焙越深，咖啡失重越多，深焙咖啡會比淺焙咖啡在相同重量下比較多顆，在其他萃取沖煮條件相同下，深焙的咖啡因會較多。
Caffeine is water soluble, so the longer the coffee is brewed, the more caffeine will be extracted. In addition, the darker the roast, the more weight loss the coffee will have. Dark roasted coffee will have more beans than light roasted coffee at the same weight. Under the same extraction and brewing conditions, dark roasted coffee will have more caffeine.
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