We all have the kind of coffee we like. It’s a ritual we enjoy every day and we never compromise when it comes to getting the perfect cup of this amazing drink. Some say that true coffee lovers rarely drink decaffeinated coffee. This is because when caffeine is removed, some or all of the coffee flavor is lost.
The trend towards decaffeinated coffee began in Germany and dates back to 1820. Today, the United States, Germany and Switzerland are considered to be the most famous producers of this type of coffee. How are coffee beans decaffeinated?
There are three ways to create this product.
At the beginning of the 40th century, the German chemist Ludwig Raselius developed the process and produced the first decaffeinated coffee. This process uses steam directed at the grain. This causes the grain to open, swell, and become porous. Then such grains are exposed to methyl chloride. Caffeine is broken down and the grain is heated from 104F to 158F and exposed to water vapor again.
Water Law was developed in 1980. The method is to soak the uncooked grain in water and remove the caffeine with a carbon filter. Soak the beans and rinse up to 10 times until the caffeine content drops to 0.1%. The main drawback of this method is that it removes all flavors from caffeine. To restore the lost taste of coffee, all the water soaked in the coffee must be evaporated. In this way, the aroma is preserved, excreted and returned to well-dried beans by infusion. This technology is slow, but it does not use chemicals, so there is no health risk.
The third method can also answer the question about how to decaffeine coffee beans.
This method is widely used in the coffee industry. Carbon dioxide (CO2) or propane is injected into grains under very high pressure. This method is popular because these gases remove caffeine but do not destroy the flavor. The Zosel process was first used in 1905.
With the discovery of a new type of herbal coffee called Coffee abuxifolia in Madagascar, all three methods of removing caffeine from coffee can be redundant. Coffee that does not contain caffeine in beans. So far, it has been so bitter that it has not been cultivated or commercialized. Instead of naturally grown decaffeinated coffee, genetically engineered coffee is more likely to be made. Due to its nature and commercial importance, coffee was one of the first major topics in genetic engineering.