Effect of temperature on caffeine content

You can explore the Effect of temperature on caffeine content of coffee during preparaion of coffee from coffee beans as a chemistry IA topic. Caffeine is a the main active compound in coffee. Coffee is a stimulant for nervous system. About 60 plant species like cocoa-beans, kola nuts, tea leaves and coffee beans etc have caffeine.

Caffeine is found naturally in plants such as coffee beans, tea leaves, and cocoa beans. It is commonly used as a drink(coffee and tea) as a stimulant. Caffeine content can be different in different types of the source plant. The method of extraction may also affect the amount of caffeine content.

Caffeine is extracted using hot water or a solvent. The amount of caffeine extracted from the plant depends on the temperature. Higher temperatures may provide higher caffeine content, while lower temperatures may provide lower caffeine content. The temperature also affects the quality of the caffeine extracted.

This experiment aims to investigate the effect of temperature on caffeine content in selected samples. This experiment is to first extract caffeine using water at different temperatures and measure the caffeine content of the extracted solution. You can use a suitable analytical method such as UV-Visible spectroscopy, High-performance liquid chromatography (HPLC), or Gas chromatography (GC).

Independent variable: Temperature Dependent variable: Caffeine content Control variables: Type of caffeine source (e.g. coffee beans, tea leaves), amount of caffeine source used, method of extraction (e.g. boiling, steeping), time of extraction.


  1. Prepare a known amount of the caffeine source (for example 20 grams of coffee beans or 10 grams of tea leaves)
  2. Extract the caffeine using either the boiling or steeping method.
  3. Now you can Measure the caffeine content of the extract using a suitable method such as HPLC or UV-Vis spectrophotometry.
  4. Repeat steps 1-3 at different temperatures (for example 20, 40, 60, 80, and 100 degrees Celsius)
  5. Compare the caffeine content of the extracts at each temperature to determine the effect of temperature on caffeine content.

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2 thoughts on “Effect of temperature on caffeine content

  1. Hi, Dr Anup Sharma. I want to investigate this topic for my Chemistry SL IA but I am not exactly sure how the experiment should be carried out. It would be great if you can explain the methodology in details. Thank you.

    1. Dear Cathy,I need to see your RQ in order to suggest exact method however You can get ideas from the below method however do not copy and paste.
      Use fume cupboard for this experiment.
      Prepare a standard solution of caffeine.
      Pipette 10 ml to a 50ml volumetric flask
      Use deionised water to reach to desired volume.
      Boil deionised water
      Add 2 or 3 g of the coffee particles to a beaker and add water.
      Stir with a magnetic stirer for some time
      Allow solution to cool to room temperature
      Repeat procedures for all coffee bean types if you have different types.
      Caffeine extraction

      Use the measuring cylinder to obtain 10 ml of dichloromethane and place it into the separating funnel
      Pick 10 ml of standard and pour it into the separating funnel
      Invert funnel about 3 times and vent it after inverting
      Release funnel to retort stand and allow layers to separate
      Remove dichloromethane layer to a clean conical flask
      Repeat procedures for until the dichloromethane layers are combined in the conical flask
      Caffeine samples
      Use a dropper pipette to add your first sample to the (cleaned and dried) cuvette. Take a measurement and record the absorbance at appropriate nm.
      Repeat for each sample, taking care to clean and dry the cuvette carefully between samples
      Record the value and repeat the procedure for all other samples.
      Feel free to discuss if need more help at anupanjaan@gmail.com.
      Stay Blessed,

      Dr Anup Sharma

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