Does old coffee lose its caffeine content? If so, how much and how quickly?

Does old coffee lose its caffeine content? If so, how much and how quickly?

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  1. Mike Koenig is correct. Caffeine is quite stable and will not degrade to any substantial degree either in the roasted beans or even in the brewed coffee held for a reasonably drinkable period of time.
    Caffeine as a dry chemical has a shelf life of at least four years before any significant change is observed and even in solution is stable for several years at cool temperatures. Caffeine is used as an ingredient various drug preparations where it usually considered to have a shelf life of at least one year.
    Other physiologically-active components in coffee (or tea)—particularly the anti-oxidants—will degrade over time and as a function of temperature more rapidly.

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  2. Caffeine is a pretty stable compound, and survives the very hot roasting process at around 200 degrees C. Hot water at less than 100C isn’t going to degrade it any further. Caffeine will not evaporate either, so it’s going nowhere in your brewed coffee. During my days in the lab, we often used caffeine as an “internal standard” in our testing samples, and it’s remarkably stable in water solution, for weeks or more.
    If anything, you will get a very small amount of evaporation of the water as coffee sits, so the overall concentration of caffeine will increase over time (though only very slightly).

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  3. it does when someone drinks it. it is digested and is no longer in the coffee anymore. also if you spill it on the ground it is pretty much gone.

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  4. The only way to keep coffee fragrance is to buy fresh roasted coffee and grind it right before drinking, because the longer the oxygen contact will make the coffee quickly lose its fragrance. Ready-made coffee powder will have more exposure time to the air, so the scent will also decrease.
    Four “enemies” of coffee were identified as air, moisture, temperature and light. To preserve coffee beans, you need to open the packaging and best place them in vials and airtight and opaque containers to prevent direct light, leaving the coffee bottle away from the heat as well as places with high temperature. High humidity. Coffee storage with Zipper bag is a convenient and relatively safe option to ensure the freshness of coffee.
    In case there is too much coffee and cannot use them all within two weeks, divide the number of coffee beans into small pieces, each enough for you to drink a week. Then, place the leftover coffee in zipper bags, pack with foil, freeze food bags or opaque glass jars (not allow air to enter) and put them in the freezer. This can help you store your coffee beans for longer than a month. Every time you need it, take out the coffee beans (*) and let the coffee’s temperature return to the room’s normal temperature before you process it and make it.
    Factors that can affect the caffeine content in a cup of coffee, including how well the ground coffee beans are blended before mixing, method and preparation time. Using finely ground coffee, will yield the most caffeine because hot water is exposed to coffee powder for a long time. One cup of about 5 oz (~ 148ml) contains 115 to 175mg of caffeine. Coffee brewed will give between 80 and 135mg of caffeine on a 5-oz cup (148ml). One shot of an espresso cup will give 80 – 100mg of caffeine. And instant coffee generally has the least caffeine content, about 65mg per cup.
    Despite these factors, the fluctuation of over 100mg of caffeine in a 16-oz cup is a significant number.
    Daniel
    Danielmachine

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  5. Yes, they say it loses its flavor over time but I’m a don’t give a rats butoot about that so I just use it up whenever I need a cup of coffee. And that is quite often in my world. I’m just not picky myself. I can’t really say how fast but it’s over a long period of time. I can’t really say but if it was me, and me being not picky, I just use it up and get it out of my way without wasting it because coffee prices are expensive as well.

    Victor Allen’s

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  6. No. Old coffee loses some of it’s flavor compounds, called VOCs (volatile organic compounds) and loses a lot of it’s taste quickly. But caffeine isn’t one of them and it stays in the bean.

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