The difference between low-caffeine coffee and ordinary coffee in the processing process of Colombian Swiss water-washed coffee

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Basic knowledge and flavor description of Colombian coffee

Swiss water treatment

Caffeine is a magical substance, and many times in your life you are unwittingly consuming caffeine, Swiss water low-caffeine treatment:

Swiss Water Process, abbreviated as SWP, Swiss water decaffeinated treatment, not because water is Swiss, but because it was first invented and experimented successfully in Switzerland, and later was widely used for commercial purposes for decaffeination treatment. At present, most of the Swiss water decaffeinated treatment in the world is carried out in a treatment plant in Canada.

Its principle is: first, a batch of coffee beans, use hot water to dissolve all the substances, including flavor, of course, there is also the protagonist "caffeine", this solution is called GCE (Green Coffee Extraction)

The solution containing all these flavor substances is passed through a specific filter membrane in order to allow only caffeine to pass through, and then the remaining solution is used to soak the next batch of raw coffee beans, using the principle of dissolution balance. The saturated flavor substances in the solution will not be dissolved, and the new batch of raw beans will only dissolve caffeine, while the flavor substances will remain in the coffee raw beans.

Decaffeinated coffee is coffee with only a small amount of caffeine. The caffeine content in brewed coffee should not exceed 0.3%. In other words, a cup of decaf should contain no more caffeine than 5mg (usually a cup of 236mI coffee contains caffeine from 50mg to 200mg).

According to the FDA standard of the US Food and Drug Administration, the caffeine removal rate of decaffeinated coffee is not less than 97%, while the EU standard caffeine removal rate should reach 99.9%.

At present, the low-caffeine treatment method used in the coffee industry is the Swiss water treatment method, which first soaks a batch of raw beans in a high-pressure environment to dissolve all the flavor substances in the raw beans in water as much as possible, and discard the raw beans. Then use activated carbon to extract caffeine from the soaking solution, soak the same batch of raw beans with extracted caffeine, which is like pouring 75% concentrated salt water into 25% salt water. To achieve an average of 50% of the life harmony in the solution, because only the caffeine in the raw bean is incomplete, the caffeine in the raw bean will spontaneously dissolve into the soaking solution and retain other flavor factors in the raw bean, this method is relatively simple to operate, and the tail liquid treatment is not troublesome. There is almost no pollution in the process, and coffee beans can be treated in large numbers, which has become the most widely used commercial treatment method.

Colombia Swiss Water Process

Colombia is located in northwestern South America, bordering Venezuela and Brazil to the east, Ecuador and Peru to the south, Panama to the northwest, the Caribbean Sea to the north and the Pacific Ocean to the west. The land area is about 1.142 million square kilometers, ranking fourth in South America.

Colombia is the only country in South America that has the coastlines of the North Pacific and the Caribbean. The tropical rain forest is dominated by climate and rich in natural resources. Historically, it is an agricultural country that mainly produces coffee.

Colombia's mild climate, humid air, and diverse climate make it a harvest season all year round, with different kinds of coffee ripening at different times.

Colombian coffee is a very representative variety of Arabica coffee, its aroma is rich and thick, with clear high-quality acidity, high balance, sometimes with nutty flavor, endless aftertaste, regardless of appearance and quality. Colombian coffee is of high quality.

Country: Colombia

Grade: Excelso

Baking degree: medium baking

Treatment: Swiss water washing

Variety: Kaddura, Kaduai

Batches: selected microbatches

Flavor: nuts, dark chocolate, green tea

Suggestion on brewing parameters of hand-made Colombian decaf coffee

Hand-washed Colombian decaf beans. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 88-89 degree water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, waiting for powder bed water to drop to half, then water injection, slow and uniform water injection until 225g water, finally, shake a filter cup to increase extraction, the ratio of water to powder is 1:15, and the extraction time is 2:04.

The decaffeination process is aimed at raw beans rather than ripe beans. It is difficult to remove caffeine without affecting other substances in coffee, such as sugars, cellulose, protein, citric acid and fruit acid.

Flavor description: cocoa, brown sugar, floral fragrance, green tea, sweet corn, juice-like touch, milk chocolate, medium and high alcohol thickness

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