How High is the Caffeine Content in Dutch Coffee?

As the weather warms up, the allure of a slow-dripped Dutch coffee becomes undeniable. Those mesmerizing glass towers, producing coffee one drop at a time, might seem complex, but I'm here to share just how approachable this brewing method is, and to shed some light on its fascinating history and caffeine content.

The Surprising History of "Dutch" Coffee

There’s a popular story you might have heard: in the 1600s, Dutch sailors, lacking hot water on their long voyages from Indonesia to Europe, invented a cold brewing method. It’s a great tale, but it’s likely a marketing myth created by the Japanese coffee industry to promote the beautiful drip brewers.

In reality, the brewing method known as Dutch Coffee, or more accurately, Kyoto-style Drip, has its true origins in Japan. The story goes that a coffee shop owner in Kyoto was inspired after reading about a coffee-making technique used in the Dutch colony of Indonesia. With the help of a chemistry student from Kyoto University and a medical equipment company, he developed the iconic dripping apparatus to replicate the method. The style eventually became popular in Europe and America, where it was often called Kyoto Coffee. Western cold brewing is more commonly the immersion style, where coffee grounds are steeped in cold water for a long period, which is quite different from the drip method.

A Unique Flavor Experience

The magic of Kyoto-style drip coffee lies in its low-temperature extraction. By using ice-cold water (near 0°C), the process minimizes the volatilization of delicate aromatic compounds. These flavors get locked into the coffee liquid. When you take a sip, the warmth of your mouth releases this stored aroma in a sudden burst, creating an intense and deeply satisfying sensory experience.

Choosing the Right Beans

The beans you choose will dramatically shape the final cup. Here’s what I recommend based on your flavor preferences:

• For a Bright, Clean, and Fruity Profile: Opt for washed-process coffees. Beans from Ethiopia, for example, will yield a light-bodied and vibrant cup with distinct fruit and floral notes.

• For a Smooth, Rich, and Classic Profile: Choose medium-dark roasted beans. Coffees from regions like Colombia are excellent for producing a full-bodied brew with comforting notes of chocolate and nuts.

• For a Complex and Aromatic Profile: Look for beans that have undergone special fermentation, such as anaerobic or carbonic maceration processes. These coffees, like a good Sidra-variety bean, offer intense ripe fruit flavors and a wonderfully complex, layered cup.

When buying beans, always let your barista know what you're looking for to ensure you go home with a coffee you'll love.

How to Make Dutch Coffee: A Step-by-Step Guide

Here at the Kafava Office, this is the recipe we use for a consistently delicious brew.

1. Get the Ratio Right: We use a 1:10 coffee-to-water ratio. For this guide, we’ll use 60 grams of coffee to produce 600 ml of brewed coffee.

2. Prepare the Coffee Bed: Place a paper filter at the bottom of the coffee chamber, wet it to ensure it sits flat, and add your 60 grams of coffee grounds. The grind should be coarse, similar in texture to coarse sugar. (For reference, at the Kafava Office, we use a #10 setting on an EK-43s grinder). Gently shake the chamber to level the grounds, and you can lightly press the surface with the back of a tamper to ensure it's flat.

3. Add a Top Filter: Place another paper filter on top of the coffee grounds. This is a crucial step that helps distribute the dripping water evenly, preventing it from digging a channel through the coffee bed, which would lead to an uneven extraction.

4. Pre-infuse the Grounds: Just like the "bloom" in a pour-over, pre-wetting the grounds with ice water improves the overall extraction. This ensures all the coffee is evenly saturated before the dripping begins, preventing some grounds from being over-extracted while others are left dry.

5. Set the Drip Rate: Fill the top chamber with a 1:1 mixture of ice and water. Adjust the valve to a slow drip rate, aiming for about 7 drops every 10 seconds.

6. Let it Rest: Once the brew is complete, transfer the coffee into a sealed glass bottle and place it in the refrigerator to rest overnight. This "aging" process allows the flavors to meld and harmonize, resulting in a smoother, more integrated, and delicious final cup.

So, How Much Caffeine is in Dutch Coffee?

Many people assume that because it's brewed with cold water, Dutch coffee must be low in caffeine. After all, caffeine is more soluble at higher temperatures (ideally above 80°C).

However, the extremely long extraction time—often several hours—more than makes up for the cold water. Over this extended period, a significant amount of caffeine is extracted. In fact, many studies have confirmed that Dutch coffee can have a higher caffeine content than hot brewed coffee.

One study found that a 200ml cup of Dutch coffee (made with 20g of beans) contained approximately 135mg of caffeine. For comparison, a standard double espresso (made with 20g of beans) contains about 100mg of caffeine. This means that espresso-based drinks like Americanos, Lattes, and Cappuccinos all contain less caffeine than a serving of Dutch coffee.

It’s important to remember that the final caffeine content can vary widely between different coffee shops and home recipes. Factors like the specific beans used, grind size, drip rate, and total brew time all have a major impact. Furthermore, everyone's sensitivity to caffeine is different. If you are particularly sensitive, I recommend enjoying any type of coffee in moderation.