First, many Australians experience digestion or stomach issues with caffeinated beverages, and we wanted to further educate our market to make more informed decisions about their caffeine consumption.
There were several reasons we decided to pursue this project, but there are two distinct reasons for us. We already know how the various intersecting elements of coffee brewing – temperature, method, grind, bean type – impact on the flavour and perceived “strength” of a coffee, but to what degree does this affect caffeine extraction? This is what we wanted to find out at Crema Coffee Garage, so we sought help from some pretty incredible individuals at The University of Newcastle, NSW and KRUVE. Across the industry and the market, we are having more conversations and debates regarding flavour profiles, roast types, origin, bean and grind uniformity, and so on.Īn area of particular interest to coffee scientists, researchers, coffee professionals and enthusiasts are the factors that influence caffeine extraction.
As a testament of accuracy and precision, the researchers used the KRUVE Sifter to achieve reliable and replicable measurements.Īs the specialty coffee market becomes more mainstream, our desire to understand even the smallest details about coffee and brewing grows. Australia's very own Crema Coffee Garage, in partnership with the University of Newcastle, undertook a study to examine how various brew methods affect caffeine extraction.
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