CHEMISTRY PROJECT REPORT
ESTIMATION OF CAFFEINE CONTENT IN DIFFERENT
COFFEE PRODUCTS
Submitted by:
Name: __________________
Class: __________________
Roll No.: ______________
CERTIFICATE
This is to certify that the Chemistry project titled 'Estimation of Caffeine Content in
Different Coffee Products' has been successfully completed by _____________________ of Class
_____, Roll No. _____, under the guidance of the Chemistry teacher during the academic year
________.
Signature of Teacher
___________________
Signature of Principal
___________________
ACKNOWLEDGEMENT
I would like to express my sincere gratitude to my Chemistry teacher for her valuable
guidance and support throughout the project. I also thank my school, classmates, and family
members who helped me in various ways to complete this project successfully.
INDEX
1. Objective
2. Apparatus Required
3. Chemicals Required
4. Theory
5. Procedure
6. Observation Table
7. Calculation
8. Graphical Representation
9. Result
10. Conclusion
11. Precautions
12. Bibliography
1. Objective
To determine and compare the amount of caffeine present in various coffee brands such as
Bru, Nescafe, and others using solvent extraction and evaporation.
2. Apparatus Required
- Beakers
- Test tubes
- Measuring cylinder
- Separating funnel
- Conical flask
- Filter paper
- Evaporating dish
- Water bath
- Glass rod
- Funnel
- Weighing balance
3. Chemicals Required
- Coffee samples (Bru, Nescafe, Sunrise, etc.)
- Chloroform or Dichloromethane
- Distilled water
- Anhydrous sodium sulfate
4. Theory
Caffeine is an alkaloid found in coffee and is soluble in organic solvents like chloroform.
When coffee is brewed, caffeine dissolves in water and can be extracted using chloroform.
By drying and evaporating the chloroform extract, we obtain caffeine, which can be weighed
to estimate its concentration in different brands.
5. Procedure
- Weigh 5 g of each coffee sample and dissolve in 100 mL hot distilled water.
- Cool and transfer the solution to a separating funnel.
- Add 20 mL chloroform, shake gently, and allow layers to separate.
- Collect the bottom chloroform layer in a beaker.
- Repeat extraction 2 more times with fresh 20 mL chloroform each.
- Combine all chloroform extracts and dry using anhydrous sodium sulfate.
- Filter and transfer to a pre-weighed evaporating dish.
- Heat on a water bath until dry. Cool and weigh again.
- Calculate mass of caffeine by subtracting dish’s original mass.
- Repeat for each coffee brand.
6. Observation Table
Coffee Brand Mass of Caffeine Extracted Caffeine per 5 g (%)
(mg)
Bru ________ ________
Nescafe ________ ________
Sunrise ________ ________
7. Calculation
Caffeine % in sample = (Mass of caffeine extracted / Mass of sample) × 100
Example:
If 55 mg caffeine is extracted from 5 g (5000 mg) of Bru:
Caffeine % = (55 / 5000) × 100 = 1.1%
8. Graphical Representation
Draw a bar graph with:
X-axis: Coffee Brand (Bru, Nescafe, Sunrise)
Y-axis: Caffeine Extracted (mg)
Bars: Height proportional to caffeine amount
Use different colors and label all axes clearly.
9. Result
The caffeine content varies in different coffee brands. The brand with the highest caffeine
percentage is ________, followed by ________ and ________.
10. Conclusion
The extraction and estimation of caffeine content from coffee samples was successful. This
technique provides a simple and effective method to compare caffeine levels in
commercially available products.
11. Precautions
- Always wear gloves and goggles while handling chemicals.
- Chloroform is toxic and should be handled in a fume hood.
- Avoid skin contact with solvents and coffee extracts.
- Perform all heating on a water bath, not an open flame.
- Ensure complete separation of chloroform and water layers.
12. Bibliography / References
- NIST Chemistry WebBook ([Link]
- Laboratory Manual for Organic Chemistry, Vogel's Textbook
- PubChem Database: Caffeine [CID 2519]
- Practical Chemistry Lab Guides – NCERT
