The Dark Roast Effect

They’ve introduced a new coffee flavor packet at the office.  Before, we had Italian Roast and Donut Shop.  Now we’ve got Donut Shop Dark, too.

pflav-23116880t500x500I really like the Donut Shop Dark.  The packet says it’s “dark and intense,” and I agree with that evaluation.  It’s got a really rich, almost chocolatey flavor.  It would definitely go well with a chocolate-covered donut, like the one that’s on the packet.  And when you guzzle a cup first thing in the morning, it really gives your day a nice little kick-start jolt.

But here’s the issue:  at the end of the work day, I feel really . . . caffeinated.

If you do a Google search about whether dark roast coffee has more caffeine, you are told that there is no correlation and that the notion that dark-roasted coffee has more caffeine is a myth.  I can’t dispute that, because I’m no expert.  All I know is that dark-roasted coffee seems to have more of an impact on me.  Whether that’s because of some negligible caffeine difference, or because my brain is reacting to my (erroneous) understanding that I’m getting more caffeine . . . . or because I’m just drinking more coffee because I like the taste of this new blend, who knows?

Feeling more caffeinated at the end of the day isn’t necessarily a bad thing.  Among other things, it makes it easier to rationalize having a glass of wine to celebrate the arrival at home after a long day’s work.

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