1 apa
1.1 warna
Coklat peteng
Brown, Caramel Brown
1.2 jinis
1.3 susu Content
ora Sumadhiya
tuwung Full
1.4 rasa
1.5 Bantu Gaya
1.6 aditif
susu, Sugar
Black Pepper, Espresso, susu, Sugar, sirup vanilla, ngalahake krim
1.7 Jumlah servings
1.8 wektu sing dibutuhake
1.8.1 Wektu Preparation
1.8.2 Wektu Cooking
2 Wuku
2.1 Kesehatan keuntungan
2.1.1 Wuku fisik
ora Sumadhiya
Guwarsa Vision, Mbantu pangayoman jantung, Tansah meksa getih ing kontrol
2.1.2 Mental Kesehatan keuntungan
ora Sumadhiya
Guwarsa Energy, gelut depresi, atine refreshes
2.2 Nyegah penyakit
ora Sumadhiya
ora Sumadhiya
2.3 Sakabèhé Kesehatan keuntungan
ora Sumadhiya
ora Sumadhiya
2.3.1 Perawatan Rambut
ora Sumadhiya
ora Sumadhiya
2.3.2 Perawatan kulit
ora Sumadhiya
ora Sumadhiya
2.4 sisih efek
2.4.1 Sisih efek Risk Low
nervousness
ora Sumadhiya
2.4.2 Sisih efek Risk High
ora Sumadhiya
ora Sumadhiya
3 Kafein
3.1 kafein Content
3.2 Bantu Size in USA
3.2.1 Short (8 floz)
ora Sumadhiya75.00 mg
0
265
3.2.2 Tall (12 floz)
3.2.3 Grande (16 floz)
ora Sumadhiya225.00 mg
0
330
3.2.4 Venti (20 floz)
ora Sumadhiyaora Sumadhiya
0
415
3.3 Bantu Size in UK
3.3.1 Short (236 ml)
ora Sumadhiya87.00 mg
0
265
3.3.2 Tall (354 ml)
3.3.3 Grande (473 ml)
ora Sumadhiya174.00 mg
0
320
3.3.4 Venti (591 ml)
ora Sumadhiya174.00 mg
0
405
3.4 kafein Level
3.4.1 aman Level
70.00 mgora Sumadhiya
0
400
3.4.2 mbebayani Level
100.00 mgora Sumadhiya
0
500
3.5 Efek saka kafein
Pening, Sakit Kepala, irritability, nervousness, nguyang
kelainan kuatir, diare, drowsiness, mual
4 Kalori
4.1 tanpa Gula
ora Sumadhiyaora Sumadhiya
0
418
4.2 kanthi Gula
ora Sumadhiya24.10 Kcal
0
400
4.3 Susu skimmed
ora Sumadhiyaora Sumadhiya
0
173
4.4 Kanthi skimmed susu lan gula
ora Sumadhiyaora Sumadhiya
0
190
4.5 Susu Whole
ora Sumadhiyaora Sumadhiya
0
233
4.6 Susu Whole lan Sugar
ora Sumadhiyaora Sumadhiya
0
470
4.7 Kalori Kanthi Additives
ora Sumadhiyaora Sumadhiya
0
310
4.8 lemak
4.9 karbohidrat
4.10 protein
5 Brands
5.1 Brands
Folgers, Jacobs, Nescafê
Starbucks
5.2 History
5.2.1 asalé ing
5.2.2 Periode asal
5.3 Popularity