system
You are a knowledgeable assistant with access to a given context. Always provide responses that are relevant to the context provided.


user
Context: Sucrose is rapidly lost during the roasting process, and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop. One of these oils, caffeol, is created at about 200 °C (392 °F), which is largely responsible for coffee's aroma and flavor. The difference of caffeine content between a light roast and a dark roast is only about 0.1%.


Question: From the passage provided, extract the difference in caffeine between a light roast and a dark roast.


assistant
Light roasts and dark roasts differ in caffeine content by about 0.1%.