Taste characteristics of decaf coffee caffeine content of decaf coffee

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The author is not addicted to coffee; he likes boutique coffee purely for appreciation and taste. Like many people, they still have "bright eyes" after drinking caffeinated drinks at night. Many people fear that drinking Coke will hinder sleep, so they replace it with "zero sugar" or "low cause". But to me, without caffeine, it's not Coke.

Taste as empty as steamed fish

It is difficult to evaluate decaf, because decaf processed with real high-quality beans is not common on the market, and its roasting and brewing needs are different from those of ordinary beans, so it is easy to make mistakes, so the taste is difficult to determine. The only one who was more impressed was drinking in California a few years ago. After the author drank it, the feeling at that time was empty and boring, like baked bread and steamed fish.

The current low-cause processing technology has at least three shortcomings.

To some extent, coffee treatment affects quality more than soil. Farmers in Indonesia, Vietnam and other places lack treatment technology, and the coffee produced is vulnerable to environmental pollution. I still remember that a farmer's friend in Colombia said that he was studying the effect of prolonged drying on the taste of coffee. Low-cause processing is to put these carefully regulated and air-dried coffee beans into the water tank again! What's more, it is conceivable that the jar of water (saturated liquid, green coffee extract) has been soaked in other batches of raw coffee beans from other places. There is no comment on Swiss Water's official website. It's like thawing beef, mutton and fish with the same basin of water. Meticulous taste (delicate), may become mediocre. However, some coffee benefits from this process, such as the well-known "heavy flavor" Indonesian beans: after soaking in saturated liquid, the unpleasant taste of herbs will be neutralized, and the coffee will become smooth to the throat.

Indonesian beans are blessed by soaking.

It takes a lot of experience to roast coffee with low-caffeine treatment. Raw beans are smoother and darker when they are soaked in flavor and then dried. Under the same firepower, you will go to the "first explosion" more quickly, but the sound of the explosion is deeper because of the high water content of beans. The interval between "primary explosion" and "second explosion" (note: about 210℃ to 220℃) is relatively short. Therefore, those who are inexperienced or not good at baking with the five senses will often stir-fry.

Like fresh fruits and vegetables, boutique coffee is made. This month, there are plenty of Ethiopian beans on the market, while farmers in Central American countries are busy harvesting. The Swiss Water treatment Plant (Swiss Water) is located in Canada, and it takes a long time for farmers everywhere to send beans to contract manufacturers and then transfer them to buyers. The transportation price is not cheap, and the freshness is greatly reduced. It can be seen that Swiss water treatment is more suitable for commercial beans with no personality to speak of.

Genetically modified, caffeinated coffee delighted scientists in 1998 (Hawaii) and 2003 (Japan). In 2008, Coffea Charrieriana, a natural decaffeinated variety found in Cameroon, was selected as the "most interesting new variety" (most interesting new species discovered by scientists), but after a few years, only heard the staircase sound, did not see "coffee".

Patrick Tam (owner of the boutique coffee shop Knockbox, approved barista of the American and European boutique coffee associations, CQI recognized cup tester, Cup of Excellence's first Hong Kong resident judge, www.facebook.com/Knockboxcoffee)