Specialty stores advertising freshly ground coffee are becoming increasingly common, but the rich and alluring coffee aroma conceals a high concentration of caffeine. A Ming Pao analysis in Hong Kong shows that a regular medium-sized cup of freshly ground coffee on the market contains 150 to 200 milligrams of caffeine, with Starbucks having the highest caffeine concentration. For office workers, three cups to stay alert in the morning, at noon, and in the evening already double the recommended maximum adult intake of 300 milligrams.
Doctors warn that excessive caffeine intake can lead to "caffeine intoxication" at any time, causing symptoms such as nervousness, restlessness, anxiety, hand tremors, and insomnia.
According to a report by Ming Pao, the newspaper tested the caffeine content in freshly ground coffee from five major chain coffee stores at the end of last month, including Starbucks, Pacific Coffee, Pret A Manger, McDonald's McCafe, and Delifrance.
The results showed that Starbucks, often known for its strong coffee aroma in subway stations, sold coffee with the highest caffeine content, with a medium-sized cup (approximately 260 ml) containing 197 mg of caffeine. McCafe came in second, with a medium-sized cup (280 ml) containing 164 mg of caffeine. Third was Pacific Coffee, with a medium-sized cup (290 ml) containing 153 mg of caffeine.
As for the Americano, which is generally considered milder, the one sold by Pret A Manger had a lower caffeine content, with a medium-sized cup (310 ml) containing only 108 mg of caffeine.
It is reported that Taiwan introduced a "traffic light" labeling system for freshly ground coffee this August, requiring coffee shops to display the caffeine content of each drink on their menus. Contents below 100 mg are labeled with a green light, 100 to 200 mg with a yellow light, and over 200 mg with a red light, with a recommendation not to drink more than one cup per day. However, major coffee chains in Hong Kong do not publicly disclose the caffeine content of their beverages, making it difficult for consumers to make healthy choices.
As for whether Hong Kong will follow Taiwan's example and encourage businesses to implement a similar "traffic light" system, the Food and Environmental Hygiene Department stated, "This is not a food safety concern, but providing consumers with more information on food ingredients is a good thing, and the department welcomes it." The Consumer Council agrees that this measure is beneficial for consumer rights.
According to the European Food Safety Authority, caffeine affects the central nervous system, kidneys, and cardiopulmonary circulatory system. Lee Ching-shun, a registered dietitian at the Center for Food and Nutritional Research of the School of Public Health at The Chinese University of Hong Kong, and Dr. Liu Feilong, director of the Hong Kong Poison Information Centre, both pointed out that based on medical literature, the optimal daily caffeine intake for adults should not exceed 300 to 400 milligrams.
Liu Feilong stated that long-term excessive caffeine intake could lead to chronic caffeine poisoning without one's awareness, manifesting as "caffeine intoxication." Symptoms include nervousness, anxiety, hand tremors, muscle tension, insomnia, and palpitations. The cause is the excessive alertness of the central nervous system due to the pharmacological effects of caffeine. He supports coffee shops disclosing the caffeine content of their beverages.