How Much Caffeine You Should Actually Have—and When
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How Much Caffeine You Should Actually Have—and When

Figure out the right amount of caffeine to boost alertness without disrupting your sleep

By SUMATHI REDDY
Thu, Jan 11, 2024 9:54amGrey Clock 3 min

Caffeine can give us a boost, but too much can mess with our sleep and make us feel jittery. So how do we know what’s the right amount?

Generally, government and health groups recommend that healthy adults consume no more than 400 milligrams of caffeine a day. That comes out to about four, 8-ounce cups of coffee, says Jennifer Temple, a professor of exercise and nutrition sciences at University at Buffalo School of Public Health and Health Professions.

(No, that 20-ounce Starbucks Venti doesn’t count as one cup of coffee.)

And believe it or not, we are doing pretty well on this target. The average American adult consumes about 200 milligrams of caffeine a day and in Europe, it is 270 milligrams, according to a 2017 review study.

But not everyone is optimising their caffeine intake to maximise how it can help them—by sharpening concentration for work or giving them a boost before a run—without hurting their sleep or overall health.

Here’s how to think strategically about getting the most out of your daily dose.

Optimising the boost

Caffeine can help you focus and keep you alert.

About 100 to 150 milligrams—or one to 1.5 cups of coffee—is a ballpark amount that will deliver a boost, says Astrid Nehlig, an emeritus research director at the French National Institute of Health and Medical Research, who has studied caffeine’s impact on brain activity, though it varies from person to person.

The effects generally kick in about five minutes after consumption and increase to become optimal for between roughly 15 and 120 minutes, Nehlig says.

Caffeine has been linked to physical benefits, too. People walked more on days they drank coffee than on days they didn’t, according to a 2023 study of 100 people in the New England Journal of Medicine. Participants took an average of 1,000 more steps on days when they drank caffeinated coffee than when they didn’t.

Other studies have suggested that caffeine can sometimes help us work out harder, such as when we have it before high-endurance exercise like long runs or swims, or sports that require a sustained effort, like soccer, Nehlig says.

The same boost hasn’t been found with shorter efforts, such as a sprint. Caffeine doesn’t act directly on muscles but rather reduces your rate of perceived exertion and the time it takes you to feel exhausted.

The downsides

Caffeine’s main negative for your health is that it can disrupt your sleep.

The NEJM study that found that people walk more on days when they drink caffeine also found a downside. On days when study participants could drink as much caffeinated coffee as they wanted, they slept on average 30 minutes less than on days they didn’t drink any.

The impact on sleep varies greatly depending on how fast you metabolise caffeine, says Gregory Marcus, a cardiologist and professor of medicine at University of California, San Francisco and first author of the NEJM study.

On average, it takes about 4.5 hours for half of the caffeine consumed to pass through your system. However, genetic differences make some people metabolise it slowly or quickly, doctors and researchers say. The population is roughly split between fast and slow metabolisers.

The sleeping and walking study tested whether participants were slow or fast metabolisers of coffee. Those that were slow metabolisers slept nearly an hour less on the nights they drank caffeinated coffee, while the fast metabolisers didn’t experience any impact on sleep.

Where to get your caffeine

The best source of caffeine is unsweetened coffee or tea, says Dr. Frank Hu, professor of nutrition and epidemiology at Harvard T.H. Chan School of Public Health. These drinks have other beneficial ingredients, such as polyphenols, which have antioxidant effects which reduce inflammation.

The caffeine content in coffee and tea can vary, but soda can’t have more than 71 milligrams per 12 ounces, per Food and Drug Administration regulations.

Adults get most of their caffeine from coffee, but the market for energy drinks is growing. Pay extra attention to the caffeine in these drinks, because some contain very high levels.

Getting caffeine from soda or energy or sports drinks makes it more likely you are also getting a high dose of sugar and empty calories, says Hu.

Extra caution

Kids under 12 should avoid caffeine, while 12- to 18-year-olds should have no more than 100 milligrams a day, according to the American Academy of Pediatrics. Pregnant women are advised to have no more than 200 milligrams of caffeine a day.

People with chronic conditions like high blood pressure, diabetes or heart disease might want to be more cautious about their caffeine consumption, Hu adds. The NEJM study found that on the days when participants consumed caffeine, they had more abnormal heart rhythms in the lower chamber of the heart, which is associated with a greater risk of developing heart failure.

And people who get migraine headaches should try to drink no more than 100 milligrams of caffeine a day, the equivalent of a mug of coffee, says Dr. Amaal Starling, a headache specialist and neurologist at Mayo Clinic in Scottsdale, Ariz. She advises her patients who have daily or severe headaches not to drink any caffeinated beverages or switch to decaffeinated coffee.



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ITALY’S FINE WINES GAIN GROUND AS VALUE PLAY FOR COLLECTORS

Italian wines are emerging as a serious contender for Australian collectors, offering depth, rarity and value as French benchmarks continue to climb.

By Jeni O'Dowd
Tue, May 5, 2026 2 min

Italian fine wines are gaining momentum among Australian collectors and drinkers, with new data from showing a surge in interest driven by value, versatility and a new generation of producers.

Long dominated by France, the premium wine conversation is beginning to shift, with Italy increasingly positioned as a compelling alternative for both drinking and collecting.

According to Langtons, the category is benefiting from a combination of factors, including its breadth of styles, strong food affinity and more accessible price points compared to traditional European benchmarks.

“Italy has always offered fine wine fans an incredible range of wines with finesse, nuance, expression of terroir, ageability, rarity, and heritage,” said Langtons General Manager Tamara Grischy.

“There’s no doubt the Italian wine category is gaining momentum in 2026… While the French have long dominated the fine wine space in Australia, we’re seeing Italy become a strong contender as the go-to for both drinking and collecting.”

The shift is being reinforced by changing consumer preferences, with Langtons reporting increased demand for indigenous Italian varieties and lighter, food-first styles such as Nerello Mascalese from Etna and modern Chianti Classico.

This aligns with the broader rise of Mediterranean-style dining in Australia, where wines are expected to complement a wider range of dishes rather than dominate them.

Langtons buyer Zach Nelson said the category’s versatility is central to its appeal.

“Italian wines often have a distinct, savoury edge making them an ideal pairing for a variety of cuisines,” he said.

The move towards Italian wines also comes as prices for traditional French regions continue to climb, particularly in Burgundy, prompting collectors to look elsewhere for value without compromising on quality.

Italy’s key regions, including Piedmont and Etna, are increasingly seen as offering that balance, with premium wines available at comparatively accessible price points.

Nelson said value is now a defining factor for buyers in 2026.

“Value is the key driver for Australian fine wine consumers… Italian wines are offering exactly that at an impressive array of price points to suit any budget,” he said.

The category is also proving attractive for newer collectors, offering what Langtons describes as “accessible prestige” and a more open entry point compared to the exclusivity often associated with Bordeaux.

Wines such as Brunello di Montalcino and Nebbiolo-based expressions are increasingly being positioned as entry points into cellar-worthy collections, combining ageability with relative affordability.

At the same time, a new generation of Italian producers is reshaping the category, moving away from heavier, oak-driven styles towards wines that emphasise site expression and vibrancy.

“There’s definitely a ‘new guard’ of Italian winemaking… stripping away the makeup… to let the raw, vibrating energy of the site speak,” Nelson said.

Langtons is also expanding its offering in the category, including exclusive access to wines from family-owned producer Boroli, alongside a broader selection spanning Piedmont, Veneto, Sicily and Tuscany.

The company will showcase the category further at its upcoming Italian Collection Masterclass and Tasting in Sydney, featuring more than 50 wines from 23 producers across four key regions.

For collectors and drinkers alike, the message is clear: Italy may have been overlooked, but it is no longer under the radar.

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