I love coffee this time of year. It’s great when I need that extra afternoon boost from the midday lull that sometimes wants to zap my energy stores – but have you ever wondered if there was a caffeine difference between light vs. dark coffee roast?   If you’re like me, you may have assumed that a dark coffee, with its bold, unmistakable taste meant that it had more caffeine. It’s richer, so therefore more potent, right?   Well, after doing a little sleuthing, there is a bit of debate among the experts, but much of the consensus seems to agree that roasting the bean actually lowers the caffeine content of the drink by a small margin.   While doing a little research on the matter, I came across some interesting things about coffee I didn’t know and a bit of lore, which is always fun.   According to How Stuff Works, the legend of how coffee came to be enjoyed as a ‘pick me up’  stemmed from an Ethiopian shepherd who noticed one of his goats was acting much friskier than usual after munching on the berries of one particular shrub. Legend has it that he tried it for himself and caught the buzz!   It was actually enjoyed this way as a food until AD 1000 when it was first steamed as a hot drink on the Arabian Peninsula.   Also, the coffee “beans” are actually seeds that are cultivated from a bright berry! The coffee then goes on a journey of many steps before it reaches our cups ready to be enjoyed - but the step of roasting is the most important step that actually gives the coffee its flavor –and it is definitely a mix of science and art. Just the right temperature is needed along with a trained eye knowing when to halt the process.   Too much heat and it’s burnt, not enough roast and it’s flavorless. Pretty neat stuff!   Now, go grab a cup and enjoy!