Caffeine is the most widely used psychoactive compound, due to its bitterness it is often paired with sweeteners, a role that is increasingly being filled by artificial sweeteners to to their higher sweetness and low caloric value. This study investigates how sodium saccharin and acesulfame potassium influence the hydration, taste, and solubility of caffeine through solubility, volumetric, acoustic, and viscosimetric analyses. Based on the gathered data we calculated: solubility of caffeine and accompanying thermodynamic parameters, molar volumes, Masson's slope (S