CO2 decaf treatment of Colombian decaf coffee

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Product introduction

I. solvent extraction

1. Direct extraction method:

The raw coffee beans are softened and then heated with high temperature (pressure) steam to expand the bean surface to increase the contact area of the raw coffee beans, then pour in the dichloromethane solvent, let the beans come into contact with the solvent, and extract the caffeine from the coffee. Dichloromethane is used to adsorb the caffeine dissolved on the bean surface, but this method is less likely to affect the flavor of the coffee bean itself.

two。 Indirect extraction method:

First, the raw coffee beans are softened, and then the raw coffee beans are poured into boiling water for several hours. In this step, caffeine and many flavor elements are extracted into the water, and the solution becomes the essence of the coffee. The water is then separated from the coffee beans by adding dichloromethane or ethyl acetate. The chemical molecules will decompose the caffeine in the water, and then heat it to make it evaporate. The final flavor liquid is then introduced into the coffee beans to reabsorb the coffee oil and aroma. "although it is indirect extraction, it is easy to lose the flavor of coffee."

II. Swiss Water treatment method

After soaking the raw coffee beans in warm water, caffeine and other ingredients are dissolved in the water, then filter the caffeine in the flavor water with activated carbon, and then guide the non-caffeinated flavor water back to the previous coffee beans, allowing the coffee beans to reabsorb the lost ingredients.

This method emphasizes that caffeine is not extracted with any chemical solvent, but although it is not extracted with chemical solvent, some nutrients in coffee are filtered by activated carbon, resulting in the loss of some flavor of coffee!

III. Carbon dioxide high pressure extraction

'supercritical carbon dioxide'

First use dry supercritical carbon dioxide to extract the aroma components of roasted coffee beans, then use water-containing supercritical carbon dioxide to remove caffeine from coffee beans, and finally put the previously extracted coffee flavor back into non-caffeinated coffee beans. From the above steps, it can be found that supercritical carbon dioxide can go deep into the interior of coffee beans because of its high permeability and low surface tension. the removal of caffeine in this way will not cause damage to the coffee beans, the color will not change, and it is not easy to extract substances other than caffeine, which can retain the original flavor of coffee beans, but it can only be done in a special high-pressure environment.