The deeper the baking, the more caffeine is lost. The sublimation temperature of caffeine is 178℃, and it has been lost before baking mature beans. Losing caffeine does not necessarily break it down.

The deeper the roasting, the lighter the coffee beans, and the more beans used for the same weight.

The deeper the roasting, the looser the coffee beans, and the easier it is to extract the inclusions.

A piece of domestic paper has different caffeine content at different baking degrees. There is little difference in the experiment.

Reasons for little difference in personal analysis chart:

1. Coffee raw materials with the same quality were weighed in the experiment. Deep baked beans have low density and actually use more raw materials.

2. Laboratory extraction is close to complete extraction, and the characteristics that shallow baked beans are not easy to extract contents are covered up.

Personally, I think the most reasonable explanation for your question is that deep-baked beans are easy to extract caffeine.