To me, the most satisfying cup of coffee is served in a diner where the waitress fills it up at least 6 times (without asking) before you get your two eggs over medium with bacon and hashbrowns. Other than that, at any specialty coffee shop on any street corner I’m usually a dark roast girl.
The other morning John overheard someone ask for a dark roast coffee because they needed the extra caffeine in their system. The barista replied that dark roasts actually have less caffeine since they’re toasted longer and that drains it out. Of course when he told me this I had to do some internet-sleuthing to confirm or bust this dark roast caffeine myth.
Generally, dark-roast coffee has less caffeine than lighter roasts because the roasting process reduces the bean’s caffeine content. [Caffeine – Wiki]
Drinking a darker roast will decrease your caffeine intake as the higher roasting temperatures eliminate more of the caffeine in the bean. [Sally’s Place]
There are also several forums where others have asked the very same question and the resounding response seems to be that caffeine comes out in the roasting process. However, this lovely Drupal site below suggests the opposite:
It really depends on how you measure the caffeine.
If you measure by weight you actually have more caffeine in dark roast because the water loss is faster than the caffeine loss. If you measure by volume you have less caffeine because the beans expand as they roast. [Coffee and Caffeine FAQ]
It’s also been suggested that if you want a dark roast taste with all the caffeine of a light roast, try ordering an Americano. However, if it’s just the pure caffeine you’re worried about, consult Vancouver Coffee’s post about ingesting specific amounts to increase your hyperactivity.
In the end, I’m not quite sure what the actual answer is without getting into some serious mathematical and scientific molecular breakdown calculations. I’ll just sit back now with my warm beverage of choice until the shakes inevitably arrive by the next coffee run at 3:00pm.