Coffee Myths People Still Believe

And the truth that makes your cup taste even better

Coffee is part of our daily rhythm. Morning routines, quiet moments, conversations, walks through the city. And yet - despite how often we drink it - coffee is still surrounded by myths that just won’t let go.

So let’s slow down for a moment, take a sip, and clear a few things up. No lectures.

Just honest coffee talk.

Myth #1: Dark roast has more caffeine

It tastes stronger, so it must be stronger… right?

Not exactly. Dark roast has a bolder, more intense flavor, but that doesn’t mean more caffeine. In fact, when you compare beans by volume, lighter roasts can have slightly more caffeine because they’re denser. The difference isn’t dramatic - but the flavor definitely plays tricks on us.

Strong taste ≠ more caffeine.

Myth #2: Espresso has way more caffeine than regular coffee

Espresso has a reputation for being extreme.

In reality, a single shot of espresso usually contains less caffeine than a full cup of drip coffee. Espresso is more concentrated, yes - but the serving is much smaller. The intensity comes from flavor and extraction, not from an overwhelming caffeine hit.

Small cup. Big personality.

Myth #3: Coffee dehydrates you

This one has scared people for years.

The truth? Moderate coffee consumption does not dehydrate you. Coffee has a mild diuretic effect, but the liquid you’re drinking still counts toward hydration - especially if you’re a regular coffee drinker. Your morning cup isn’t secretly drying you out.

You’re safe. Sip calmly.

Myth #4: The hotter the water, the better the coffee

Boiling water feels… powerful. But power isn’t always precision.

Water that’s too hot can over-extract coffee, pulling out bitterness and harsh notes. The sweet spot for brewing is generally just below boiling - hot enough to extract flavor, gentle enough to keep balance.

Good coffee is about control, not aggression.

Myth #5: Freshly roasted coffee should be brewed immediately

Fresh is good - but too fresh can be a little impatient.

After roasting, coffee releases carbon dioxide. Brewing immediately can interfere with extraction and mute flavors. Giving beans a short rest allows them to open up and shine. That’s also why blooming exists - that beautiful moment when coffee “breathes” at the start of brewing.

Great coffee knows when to wait.

Myth #6: Coffee is bad for you

Coffee has been blamed for just about everything.

For most people, quality coffee enjoyed in moderation fits perfectly into a healthy lifestyle. Problems usually come from excess, poor-quality beans, or loading coffee with sugar and syrups. Like most good things in life, coffee works best when it’s intentional.

Listen to your body. Enjoy the ritual.

Myth #7: All coffee beans are basically the same

If that were true, every cup would taste identical - and we know that’s not the case.

Origin, altitude, soil, processing, roast profile - all of it matters. Coffee grown in mountain regions will taste completely different from mass-produced commodity beans. Coffee isn’t just a drink. It’s an experience shaped long before it reaches your mug.

The Brew Line Coffee way ☕️

At Brew Line Coffee, we believe coffee should be honest, balanced, and full of character - just like the city that inspires us. Our organic specialty beans are carefully sourced, thoughtfully roasted in Chicago, and crafted to highlight natural flavor rather than hide it behind bitterness.

No myths. No shortcuts.

Just real coffee, roasted with intention.

If you're ready to taste the difference, explore our organic, locally-roasted Chicago blends at:

BrewLineChicagoCoffee.com