Caffeine is a type of alkaloid from the methylxanthin group which is found in
coffee beans, tea leaves, and cocoa beans. Caffeine has pharmacological
effects that are clinically useful, such as stimulating the central nervous
system, pulmonary muscle relaxation, especially bronchial pulmonary muscle
and stimulation of the heart muscle. This research is the result of a literature
study that discusses the results of research that has been carried out to
determine the effect of coffein levels in coffee-based drinks based on the
brewing the temperature and time of brewing. The results obtained from the
researchers from from researchers Irma Zarwinda and Dewi Sartika (
Reference 4) who were done based on the temperature and extraction time
have influenced the caffeine content in coffee brewing obtained levels of
coffein at 50 ° C for 1 hour: 0.0675 mg / g; Temperature 70 ° C, 1 hour time:
0.0862 mg / g; Temperature 100 ° C, time 1 hour: 0.181 mg / g. Highest
levels of coffein at: Temperature 100 ° C for 1 hour.