I don’t know if the molecule is destroyed or transformed.
But I use so little that it wouldn’t affect anybody anyways… I don’t even think a child who is naive to the molecule would feel a thing
Edit… My curiosity got the best of me, I wasn’t able to Google the answer directly, but I found articles asking if reheating coffee destroys the molecule. Apparently an organic chemist got involved and stated that the molecules pretty stable, it will only break down around 350 F. So that would mean most of my food probably has the full effect of whatever caffeine was there.
I accidentally poisoned a love interest when I made her lasagna with espresso in the sauce. Turned out she was allergic to coffee, not caffeine. I didn’t know… but whoops a daisy lol
I feel like the espresso I brew isn’t really that potent? I get a 330ml mug of espresso out of 10g coffee grounds. And then it’s not even real espresso, it’s just crummy stove top pot “espresso”. I started drinking it that way because I was poor and it was a great way to get a lot of flavor for a little coffee grounds. Which I’d also occasionally recycle haha. But I’d be curious to know how actually potent it becomes. How would a person measure such a thing?
I checked those out and the information is just vague.
They will say things like a 8 oz cup of coffee has 90 mg of caffeine. They won’t tell you how much ground coffee was used to achieve that.
They use weasel statements like espresso will have more, longer brew times will have more. Vague descriptions like “a typical 12 oz coffee will have 95 mg of caffeine, depending on how much coffee grounds were used”
Does cooking with espresso mean all your food is caffeinated? Or does it cook out eventually like alcohol?
That’s a good question.
I don’t know if the molecule is destroyed or transformed.
But I use so little that it wouldn’t affect anybody anyways… I don’t even think a child who is naive to the molecule would feel a thing
Edit… My curiosity got the best of me, I wasn’t able to Google the answer directly, but I found articles asking if reheating coffee destroys the molecule. Apparently an organic chemist got involved and stated that the molecules pretty stable, it will only break down around 350 F. So that would mean most of my food probably has the full effect of whatever caffeine was there.
I accidentally poisoned a love interest when I made her lasagna with espresso in the sauce. Turned out she was allergic to coffee, not caffeine. I didn’t know… but whoops a daisy lol
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You sound confident, like you know things!
I feel like the espresso I brew isn’t really that potent? I get a 330ml mug of espresso out of 10g coffee grounds. And then it’s not even real espresso, it’s just crummy stove top pot “espresso”. I started drinking it that way because I was poor and it was a great way to get a lot of flavor for a little coffee grounds. Which I’d also occasionally recycle haha. But I’d be curious to know how actually potent it becomes. How would a person measure such a thing?
Removed by mod
I checked those out and the information is just vague.
They will say things like a 8 oz cup of coffee has 90 mg of caffeine. They won’t tell you how much ground coffee was used to achieve that.
They use weasel statements like espresso will have more, longer brew times will have more. Vague descriptions like “a typical 12 oz coffee will have 95 mg of caffeine, depending on how much coffee grounds were used”
Okay lol
Removed by mod