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Do your "takeaway coffees" exceed the recommended daily caffeine intake?
Last reviewed: 02.07.2025
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In a recent study published in the journal Nutrients, researchers looked at the caffeine content of various popular coffees to assess their safety relative to recommended daily intake limits.
The results show that some takeaway coffees contain significantly higher levels of caffeine than home-brewed coffees, highlighting the need to consider both cup count and caffeine content to prevent overconsumption.
There is growing evidence of the health benefits of coffee drinking, including a reduced risk of type 2 diabetes in regular consumers. Researchers have also found an inverse association between coffee consumption and cognitive decline in some populations.
While experts recommend drinking three to five cups of coffee a day as part of a healthy diet, there is confusion about what constitutes a "cup" due to variations in serving sizes and caffeine content.
Coffee is known for its caffeine content, but other compounds also contribute to its health benefits. The caffeine content of coffee can vary significantly depending on factors such as the type of beans used, how they are brewed, and the size of the serving.
These differences create a need for more specific coffee consumption guidelines, especially given the growth of chain coffee shops.
Bodies such as the European Food Safety Authority recommend a safe daily caffeine intake of up to 400 mg for adults and offer more practical guidelines to help consumers effectively manage their caffeine intake.
The aim of the study was to analyze the caffeine content of popular coffee beverages from both commercial and home sources through two separate analyses.
The aim was to identify coffee types with caffeine content in the safe range of 75-200 mg per serving and assess their compliance with recommended daily caffeine intake limits.
In the first part of the study, the researchers collected 208 samples of four common types of coffee (Americano, espresso, cappuccino, and latte or latte macchiato) from various franchised coffee shops, bakeries, petrol stations, restaurants and grocery stores in Poland.
These samples were analyzed for caffeine content using high-performance liquid chromatography (HPLC), allowing the researchers to obtain accurate and reliable estimates of their caffeine levels.
The second part involved testing 91 samples of home-brewed coffee, including instant and ground coffee, prepared in a laboratory setting. Each sample was brewed using a standard method and analyzed in the same way.
Statistical analysis was performed to assess differences in caffeine content across different coffee types and serving sizes.
The study found that the caffeine content of different servings of coffee varied widely, averaging 83 mg per serving, with a range of 13 to 309 mg. Coffee from franchise coffee shops typically contained more than three times as much caffeine as home-brewed coffee.
Among the types of coffee studied, Americano had the highest average caffeine content. The lowest content was found in coffee brewed by pouring hot water over ground coffee. About 42% of coffee samples contained 75-200 mg of caffeine per serving, which is considered beneficial for mental alertness.
However, 19% of Americano samples exceeded 200 mg per serving, posing a risk of overconsumption. Consuming three to five servings of certain types of coffee, such as Americano or cappuccino, could potentially exceed the recommended safe daily caffeine intake of 400 mg, especially if the servings are high in caffeine.
The study found significant differences in the caffeine content of different types of coffee, which is critical because estimating caffeine intake can often be inaccurate.
The results showed that coffee from franchised coffee shops tended to have higher caffeine levels than home-brewed coffee. This is consistent with previous studies, but highlights inconsistencies, such as higher caffeine levels in Americanos from bakeries compared to coffee shops, in contrast to past studies.
Strengths of the study include the large sample size (299 samples) and practical relevance, especially for home-brewed coffee, which is common in Poland. However, limitations include the lack of detailed information on coffee preparation methods, which may affect caffeine content.
The study highlights the need for consumers to be aware of the caffeine content of different coffee products, as consuming four to five servings a day from coffee shops can easily exceed the safe limit of 400 mg of caffeine.
This risk of overconsumption is especially relevant given that caffeine also comes from other sources, such as tea and energy drinks, and should not be ignored, as high levels of caffeine consumption can increase heart rate and cause muscle tremors, gastrointestinal problems, and insomnia.
Future research should focus on developing more practical guidelines for safe caffeine consumption, taking into account both the number of servings and the strength of different types of coffee.
Additionally, personalized caffeine intake recommendations should be considered given the different metabolic rates of different individuals.