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Coffee is known to be the most popular beverage in the world. The caffeine it contains, in addition to the taste and aroma, gives energy and rejuvenation. But there is also a percentage of people for whom coffee is more of a purely tasty pleasure and an accompanying drink than a necessity. At the same time, it has been noted that caffeine can be annoying to some people's stomachs and nerves. So for them, decaffeinated is the best choice. When we talk about decaffeinated, we mean coffee that contains minimal caffeine, but this does not mean that its percentages are negligible.
This is good to know as the meaning of the term is easily misinterpreted.
Things you need to know about decaffeinated coffee:
  • The biggest challenge is to be able to separate caffeine from the coffee beans, without affecting the other chemicals. This may sound easy, but it is not, as coffee contains about 1000 chemicals. Their role is particularly important for its final taste and aroma.
  • There are many different ways to turn a coffee into decaffeinated coffee. Here we will see the 3 most famous. The result of each one is the different final taste, as caffeine is the substance that gives the drink its taste.
  1. Direct Method or Roselius Method:
The coffee is spread and then steamed for about 10 minutes. The goal is to open the pores of the grain and make it spongier. It is then impregnated with dichloromethane or ethyl acetate, which dissolves the caffeine. In the end, the coffee goes through the steam process again, so that any residues leave the solvents. These solvents evaporate at 40 degrees Celsius, so there is no need to worry about any chemicals in our body.
  1. Indirect method:
The coffee bean is immersed in hot water, in order to lose all its water-soluble ingredients, as well as caffeine. Then, with the use of solvents such as dichloromethane or ethyl acetate, the bean loses caffeine but retains all the other components of coffee flavor.
  1. Water Process:
With this method of removal, we have the maximum loss of caffeine. Activated carbon filters in combination with solvents are used for this method. The process is the same as for the indirect method. The grains are immersed in hot water to dissolve their oils and therefore caffeine. It is then filtered with activated carbon filters to absorb the caffeine and leave all the other elements of taste. This water (called GCE, Green Coffee Extract) immerses the next batches of coffee, but they will only lose their caffeine and not the rest of their flavors, as the water is already saturated with them!
And now that you have all the information about decaffeinated coffee, what about a cup of DECAF 100% ARABICA?