Decaf Coffee – Why? What is the method? And 3 coffee tips

Decaf Coffee – Why? What is the method? And 3 coffee tips

10% of the coffee is consumed without caffeine.

4 reasons why one drinks decaf coffee.

  1. Because after 3 l caffeinated coffee one also need a break 😉
  2. Because you want to drink coffee in the evening and would stay awake the whole night.
  3. Because you can not digest caffeine.
  4. Otherwise always applies: Because you can!

Who invented it?

  • The Bremen coffee merchant and founder of “Kaffee HAG“, Ludwig Roselius, led the death of his father among other things on an excessive coffee consume.
  • So he developed the Roselius process in 1903 to extract the coffee from the bean.

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Methods

Roselius Method
  • For this purpose, the raw beans were pickled into salt water, and then the caffeine was extracted with the help of benzene.
  • Since benzene is now regarded as carcinogenic, the method is no longer used.
Direct Method
  • It is often used today and quite cheap.
  • Here, the raw coffee beans are left to swell in hot water or steam and then treated with solvents for 10 h.
    • Dichloromethane: is under suspicion of being carcinogenic.
    • Ethyl acetate: a natural solvent, which can be obtained from fruits and vegetables – the coffee is then called “naturally decaffeinated”
  • Then, the beans are dried, so that the solvents volatilize – even if a very small proportion can remain. This should not be the case after the roasting.
  • According to the EU directive, the coffee may also be called caffeine-free containing up to 0.1 % caffeine.
Swiss water process
  • Developed by the Swiss Water Decaffeinated Coffee Company in the late 1970s.
  • First, the green beans are treated with hot water until all of the caffeine and other solid components have been dissolved out. These beans are then disposed of.
  • The water with the dissolved caffeine and other coffee components then runs through an activated carbon filter to remove the caffeine molecules.
  • New green coffee beans are added to this decaffeinated water.
  • Since the water is already enriched with dissolved coffee components, this time only the caffeine is dissolved and the other taste-determining ingredients of the coffee beans are retained.
  • The process is repeated until the desired level of decaffeination is achieved.
  • Then the beans are dried and roasted as usual.
  • No Coffee* offers this type of coffee, for example.
Further Methods
  • Indirect process, carbon dioxide process, triglyceride process

Decaf Coffee Alternatives

  • Working groups at the universities of Glasgow, Tokyo and the Institute Integrated Coffee Technologies in Hawaii are researching the production of caffeine-free Arabice coffee plants using genetic engineering.
  • Further approaches are hybridization, breeding and mutagenesis.
  • But there are also coffee species, which contain little or no caffeine by nature.

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