Unravelling the Mysteries of Decaf Coffee: A Deep Dive into Caffeine Removal Methods:
There exists a popular misconception that decaf coffee is completely free from caffeine; however, the reality is far more nuanced. Decaf beans are grown just like normal beans but they go through extra processes to remove as much caffeine as possible, so there is still a bit of caffeine left in your coffee even if you drink decaf, but not enough to keep you up at night. At least 97% of the caffeine contents have to be removed to meet the industry standards. Join us as we explore everything we know about the decaf beans, including the caffeine removal process.
What's different about speciality decaf beans:
First, decaf beans go through the same process as regular beans. They start by being planted, usually on high altitudes, and then go through a long process of love and care. Once they are ready to be picked, they are hand-picked by farmers to ensure a more stringent quality control process, so that we can enjoy consistency in every cup of coffee.
At this point, the coffee will be green because it hasn't been roasted. This is the stage where at least 97% of caffeine contents have to be stripped from the bean before they can be roasted. There are three main methods that we will consider to strip the beans of its caffeine contents: chemical solvents, carbon dioxide, water filter.
Speciality Coffee Removal Methods:
Water Filter:
The most popular method of filtering speciality coffee beans is the Swiss Water Process. This is where the coffee beans are soaked in hot water to extract caffeine, which makes a so-called “flavour-rich water” full of caffeine molecules. Next, the water is filtered through a carbon filter to remove the caffeine molecules. Now, this liquid should contain a minimal amount of caffeine, which is used to wash and filter fresh coffee beans. This helps the beans retain more of their flavour, and that’s why it’s the preferred method for speciality coffee beans.
Carbon Dioxide Method:
The carbon dioxide method is the best method at retain nearly all the flavours of the coffee beans. In this method, carbon dioxide is heated to high temperatures and pressures, making it both a gas and a liquid. This allows the CO2 gas to penetrate the coffee beans and dissolve into a liquid which contains caffeine. This is the best method to retain flavour because the carbohydrates and proteins are in tact. This is important because the carbohydrates and proteins are essential for the natural development of flavour while the coffee beans are growing, they also contribute to the quality of the coffee, especially while roasting.
Commercial Decaf vs. Specialty Decaf:
Commercial decaf is usually processed using chemical solvents, as this method is much cheaper. Steaming and soaking in chemical solvents such as ethyl acetate or methylene chloride. The chemicals bind the caffeine, and the coffee is steamed once more to ensure all of the caffeine contents are removed. But, this is all at the expense of the natural coffee flavours as they are also removed during this process. This is why some may complain that their decaf coffee is lacking flavour, depth, and complexity.
Commitment to Quality:
At Silk Road Coffee, we are committed to the highest quality beans, ensuring that each cup of decaf is just as good as the first one and just as good as caffeinated coffee beans. With this in mind, we invited you to savour the excellent experience of our Levantine Lullaby- where flavour knows no compromise.
