Decaffeination methods of coffee
Green (unroasted) coffee beans heat in a steaming water process, which raises the...
Decaffeination methods of coffee
Green (unroasted) coffee beans heat in a steaming water process, which raises the moisture level and allows the caffeine to be extracted. Caffeine is the first compound to infuse in hot water, most of it in the first thirty seconds of exposure.
Ethyl Acetate Process:
The traditional method of decaffeinating coffee is the indirect water method, processed in Germany. The caffeine-laden water is treated with ethyl acetate before filtering. Ethyl acetate is a naturally occurring chemical in nature but is reproduced synthetically for this purpose. (A federal lab has verified that the trace amount of chemical left on the bean is completely removed during brewing)
Natural Orange Peel Process:
The natural process decaf, processed in mexico, is the newest decaffeination method. After soaking, the hot water from the green beans is washed with ethyl acetate extracted from orange peel, which binds to the caffeine molecules and is filtered out.
Swiss Water Process:
Swiss-Water Process takes place in a decaffeination plant in Vancouver, B.C., using water and activated charcoal. Activated carbon is made by purified coal, treating it in a natural gas furnace that produces granules of charcoal containing millions of pores, thus activated charcoal. And Finally - The filtered water, containing flavor components, is hydrated back into beans, resulting in 99% caffeine-free green coffee beans. Note: The decaffeination process turns the unroasted beans a dark brown color so whether roasted light or dark, the resulting color will always look dark. It is the most expensive method of decaffeination but is also considered a natural method since it uses no chemicals.
All of our decaffeinated coffee's, except those noted, which are Swiss Water Process and Natural Water Process use the Synthetic Ethyl Acetate Process.
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