Coffee has a history of being seen as a necessary but unhealthy indulgence. But a lot of recent research points in the opposite direction. Coffee may serve as an antioxidant, lower inflammation, and offer some disease protection, including some forms of cancer, when eaten in moderation.
Give me your strongest cup of coffee, customers would ask in the early morning, as founder and CEO of Death Wish Coffee Mike Brown noticed while working at a coffee shop in Saratoga Springs, New York. The strength of his strongest brew didn’t seem adequate. So he experimented with different bean blends and roasts to create “the strongest coffee in the world.”
How much caffeine is really in Death Wish Coffee?
It’s a business secret, therefore no one can say for sure. According to Sweeney, “we say double the power of an ordinary cup of coffee.” As much caffeine as three cups of coffee, according to Brown’s blog article, “Death Wish Coffee may result in sleepless nights, lively mornings, and productive days.”
According to these figures, the caffeine content of the coffee would be close to 300 mg per cup. It contains substantially more caffeine, according to other sources who have measured the amount. The coffee in the EMSL Food Chemistry Lab was analyzed in 2015 by the Caffeine Informer, which determined that it contains over 700 mg of caffeine per cup and is classified as “hazardous.” However, it also mentions that it contained less caffeine than that according to other tests conducted in the SDS Agri-Food Laboratory.
Death Wish has 472 mg per cup, according to Consumer Reports, which is still around the same as consuming five cups of coffee. According to this calculation, drinking two “long” Starbucks dark roast coffees would equal one Death Wish coffee. Sweeney highlights that strength is often relative and relies on the method used to prepare the coffee. It should be evaluated for “boldness and flavor,” not merely caffeine. She adds that unlike energy drinks with additional caffeine, coffee is naturally produced at its maximum strength during the roasting process, and the result is a flavorful chocolate and cherry blend that is “neither acidic or bitter.” Arabica and robusta beans from India and Peru are used to make the coffee.