While up to our ears in physics homework last week, my roommate and I had a chat or two about caffeine. And I wondered (as I poured a cup of coffee), is there a way to brew this stuff to maximize the caffeine I end up drinking? After Wednesday, exam day, a day that included a shameful amount of caffeine, I became curious as to its nutritional or even neurological value…or perhaps just hopeful that it had some. Maybe this isn’t neuroscience news per say, but it’s certainly a curiosity, and certainly relevant to my success in “Elementary Physics I”.
I was sure I wasn’t alone in my caffeine-chemistry quest and figured there must be sufficient research published to generate some answers. As it turns out, in 1996, Leonard Bell et al. at Auburn University conducted a study with the aim of improving epidemiological analyses of caffeine intake by allowing researchers to control for the effect of brewing methods on caffeine content. It’s an interesting read, perhaps in part because the “Materials and Methods” section starts out with buying coffee beans at a local grocery store and proceeds to (very methodically) describe various ways of making coffee. More