Which has more caffeine - espresso or drip coffee? Ounce for ounce, espresso has 2.5 times the caffeine content. Per serving, drip coffee has 3.25 times more caffeine.
Per Serving:
1 serving of drip coffee (8 oz.) contains 130 mg caffeine.
1 serving of espresso (1 oz.) contains 40 mg caffeine.
Per Ounce:
1 oz. of drip coffee contains 16.25 mg caffeine while 1 oz. of espresso contains 40 mg.
An interesting result for this is that an Americano (one espresso shot and hot water) has far less caffeine than a drip cup - 3.25 times less, contrary to the popular belief that Americanos are "stronger" than typical American coffee. Although they may taste stronger due to the fact that espresso coffee is generally roasted darker, they contain less caffeine.
Source: Center for Science in the Public Interest
Friday, March 5, 2010
Lavazza Espresso Point
Labels:
Coffee
What kind of coffee I'd be drinking for the next year(s) was one of the big unknowns coming to work. I figured I would be spending countless hours at the firm, since it's my articling year, and I was hoping that they had invested in a real espresso machine. Turns out I was right and wrong.
The machine is the Lavazza Espresso Point (pictured here).
Notice that the machine is both completely automatic (always at the right temperature, no pumping required, espresso shot size pre-determined), yet still has a steaming wand. It runs on Lavazza pods, similar to Nespresso, Illy, and all the rest of the pod systems. Also, mugs are stored and heated on top of the machine - something nice which I hadn't encountered before. The espresso itself is ok. I did not fall in love, and it was definitely not as good as the rich Nespresso taste I've grown used to. But the machine itself is definitely pro level, and the wide range of espresso drinks it can produce makes up for its flaws.
The machine can heat milk automatically without the need to use the steam wand. Clearly this is a bad idea since it allows the workers to be lazy and subsist on merely heated milk, as opposed to frothed milk. I'm still working on that learning process, using primarily Youtube videos and CoffeeGeek's guide to frothing for newbs.
An interesting thing I found on this Q&A is that water initially comes out of the steam wand in order to clean out old milk. This is good to know, since you don't want gross old milk-water in your coffee. Therefore it suggests you first turn on the wand while it's pointed at the grill, then, while it is still emitting steam, turn it (holding the sleeve so that you don't burn yourself) and quickly plunge it into the cold milk.
The machine is the Lavazza Espresso Point (pictured here).
Notice that the machine is both completely automatic (always at the right temperature, no pumping required, espresso shot size pre-determined), yet still has a steaming wand. It runs on Lavazza pods, similar to Nespresso, Illy, and all the rest of the pod systems. Also, mugs are stored and heated on top of the machine - something nice which I hadn't encountered before. The espresso itself is ok. I did not fall in love, and it was definitely not as good as the rich Nespresso taste I've grown used to. But the machine itself is definitely pro level, and the wide range of espresso drinks it can produce makes up for its flaws.The machine can heat milk automatically without the need to use the steam wand. Clearly this is a bad idea since it allows the workers to be lazy and subsist on merely heated milk, as opposed to frothed milk. I'm still working on that learning process, using primarily Youtube videos and CoffeeGeek's guide to frothing for newbs.
An interesting thing I found on this Q&A is that water initially comes out of the steam wand in order to clean out old milk. This is good to know, since you don't want gross old milk-water in your coffee. Therefore it suggests you first turn on the wand while it's pointed at the grill, then, while it is still emitting steam, turn it (holding the sleeve so that you don't burn yourself) and quickly plunge it into the cold milk.
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