Most Americans adore their morning coffee. Even when we are rushing out the door, we still have time for that all important cup of joe. Caffeine occurs normally in coffee and is therefore used as a beverage for its revitalizing affect. Did you know that coffee is the most widely eaten beverage in the world?
Coffee can cause jitters as well as nervousness and is not suitable for individuals with certain health issues. Because of this, some individuals took the decaffeinated path, but did you know you are still consuming a little bit of caffeine? Have you ever wondered how they obtain the caffeine out of those delicious aromatic little coffee beans? Well, for those who have, you've come to the right place! Let's take a look at a few of the processes used to remove caffeine from coffees.
The first step to getting rid of caffeine from coffee beans is to soak the actual beans in water. This softens the coffee beans. After soaking, the solvent such as methylene chloride is used to remove the coffee. Methylene chloride is used in several products to remove caffeine because the molecules blend together. The beans tend to be processed either straight or indirectly. The actual direct method is where the beans are drenched directly into the chemical solution. Indirectly is where water is treated with the actual methylene chloride solution and then the beans are soaked within the water after the caffeine has been removed.
Coffee tagged naturally decaffeinated is yet another chemical process of removing caffeine from coffee beans. The beans tend to be again soaked within water and then the espresso water solution is treated with ethyl acetate. Ethyl acetate is a chemical found naturally in fruits, and so the term naturally decaffeinated. After the caffeine has been removed, the coffees are again drenched in the coffee water solution so they can reabsorb their natural flavor.
Water processing is where the actual beans are drenched in water with no chemicals are used. After soaking the beans, the solution is exhausted through carbon filter systems that remove the coffee and then the beans tend to be soaked in the water to absorb oils and flavor.
Another type of water digesting is called the Swiss Water Process. This really is similar to the water digesting method however the espresso water is used instead of plain water. Simply the beans are soaked over and over again to protect flavor after being passed through carbon filters.
The last procedure is carbon dioxide processing. That is where the beans are soaked within water and then given carbon dioxide in a pressure cooker at higher temperatures and very high pressure. The carbon dioxide bonds with the caffeine substances and is then taken off the beans.
Coffees are treated before roasting to protect flavor. Even though coffees are labeled caffeine free, they still include some measure of caffeine. In the United States 97% of the caffeine must be removed to qualify as decaf. Exactly what do they do with this left over caffeine? Surprisingly it is used in soft drinks along with other products.
For those who are consuming decaffeinated coffee because of jitters or sensitive stomachs, there are alternatives that are low caffeine, non-acidic, organic, and not subject to the chemical processing associated with decaf coffees. More information can be found on the blog on wholesome coffee.
Phillip Bynes is a very pleased husband, father, certified massage therapist, and Family First Entrepreneur. As an active member of the and wellness community, he provides assets to people who love coffee and embrace an opportunity to replace that unhealthy cup of coffee along with enriched coffee that may provide substantial health advantages. Learn more at HealthyCoffee411.
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