Removing caffeine and still keeping full flavor

Decaf Coffee-Removing caffeine and still keeping full flavor

Decaffeinated coffee has been around since the turn of the 20th century because there've been many processes that have been used to make the decaffeinated coffee are typically only three primary methods that are used today in the coffee industry. Typically each process will begin in the exact same way and that is with the start of the green coffee beans that are unroasted, moistened with steam/water allowing them to soften up and to naturally allow the pores of the bean to open up and become porous allowing the caffeine bonds to naturally loosen.

 After the accomplishment of preparing the coffee bean for the decaffeinated process you will have the next few various methods that are the next step for the process of removing the caffeine from the coffee bean. Each one has its advantages and disadvantages for removing the caffeine.

Typically when a bean is chosen it is usually a lower grade/inferior robusta bean. The reason why these beans are chosen for this process is they naturally have a higher caffeine by product that is been known to be sold for soft drink purposes and a variety of medical solutions.

In order to create a lower caffeine coffee but yet have a great body and aroma typically Arabica coffee beans are used in the starting process but are able to keep their high quality finishing coffee flavor still intact.

The Three Methods for Decaffeinating Coffee:

  • The Swiss Water Process is one of the most natural ways to remove the caffeine and still keep its flavor considered an overall healthier treatment for removing caffeine from the bean.
  • The solvent method typically used with a solvent-based method that strips the caffeine off of the coffee beans chemically. This can be used in high production facilities to make decaffeinated instant coffee at a faster pace and lower costs.
  • Pressurized gas, carbon dioxide method is used by applying 300 times its normal pressure and creating a form between gas and liquid. This is the less chosen one as there are very little of these types of processing plants in the world as they are very expensive to operate and are typically a more expensive coffee to buy.

The Swiss water decaffeinating process

this is the most natural way for you to remove caffeine in the coffee it does not use any chemicals or other methods than using fresh water to naturally remove it. The process follows the stripping of the caffeine as well as any of the flavor extracts from the beans by an initial water and a steam soaked. Once the beans have been completely soaked and everything is been removed the beans are discarded and the water is as it holds all the coffee flavor extracts and the caffeine.

 The next step is to remove the caffeine by passing it through carbon filters, the result is you will have a caffeine free solution that is left over. This highly concentrated caffeine induced solution is what is used with a new batch of beans that will help to draw out 94 to 96% of the caffeine from the new beans. Because there is no chemicals that are used in the processing of the Swiss water technique is considered to be a natural or an organic method for decaffeinated coffee

The solvent decaffeinating method process

Stripping the coffee beans of their caffeine by using chemicals such as methylene chloride and common ethyl acetate. These are typically the most widely used chemical combinations that are used to decaffeinate coffee. Although sometimes methylene chloride have been fought by the environmentalists as being very hazardous to the environment they are limited to the overall's limits of toxicity. Ethyl Acetate is usually extracted from natural ingredients but has the ability to be synthetically produced as well but because of this Ross starting it can be advertised as if it is a natural decaffeinated process.

The beans are taking from the initial moistening phases as mentioned above and the solvents are then circulated around the beans allowing it to remove the caffeine. The beans are then rinsed with fresh water and then go through the steaming process one more time allowing to easily allow any residue will solvent to evaporate. The beans are finished from the process and are dried and are ready to be sold to the market for roasting. The by-product of the extracted caffeine is then sold for soft drinks and a variety of different medical uses. The in process of this will remove 96 to 90% of the caffeine from the bean.

Carbon Dioxide/Pressurized Gas Decaffeinating Coffee Method

After the initial moistening of the beans for preparation the decaffeinating process the beans are then taken and put into an extractor. This is where it is pressurized with carbon dioxide to up to 300 times its normal pressure. Carbon dioxide at these higher pressure levels entering into a combination of a liquid/gas solvent that is also allowed to pass through the coffee beans and migrates to the solvent.

When this process is finished the caffeine rich solvent is then passed through filters that will remove the caffeine out of the charged liquid chemical. After the process is done the pressure released and the gas dissipates you will find that this carbon dioxide method will remove 96 to 90% of the caffeine.

Colombian Coffee-Good Coffee Is Branded with Flavor
You can definitely find very good Colombian coffee; but you need to take the time to find it. Certainly you won't find it in your supermarket at the end of the street. To find the best coffees from Colombia you need to go past the common brands you're most likely to find. The good coffee is usually branded according to the region.

Hawaiian Coffee-the Island Coffee You Will Not Forget
Besides the fact of being the only USA state where coffee is grown and as such being the only true U.S. coffee, Hawaiian coffee presents you with some unique characteristics. Be it the Kona coffee, or the increasingly popular Kauai coffee, there are several types to keep you entertained for some time.

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