Price characteristics of decaf coffee how to make decaf coffee is it expensive to make decaf beans

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During pregnancy, due to the strict control of caffeine (no more than 200 milligrams per day), I focused on the low cause of the product until I saw someone in the discussion area saying, "I can't drink decaf coffee, because the production process is so chemical!" I first found that the way I used to ignore the production of decaf coffee was natural.

The history of decaf beans dates back to 1903, when a German named Ludwig Roselius discovered that benzene could be used to isolate caffeine, but this method was also discontinued for a long time because benzene is a carcinogen. However, it is still common to extract caffeine by adding chemical solvents.

Some manufacturers will soften, reheat and expand the coffee beans, or soak the beans in water and add "dichloromethane" (considered a possible carcinogen) or "ethyl acetate" (irritating) to remove caffeine from the beans. If treated in this way, there will be a chemical left on the beans, so it will be blamed by people from time to time.

Later, two more natural production methods emerged: one is called "Swiss water treatment", in which coffee beans are soaked, caffeine and other ingredients are dissolved in water, and then caffeine is filtered away with activated carbon. Then the "coffee essence" is poured back into the coffee beans, waiting for it to absorb the ingredients lost before it is absorbed, but the disadvantage of this method is that the flavor of the coffee will be reduced.

Another method is called "supercritical carbon dioxide high pressure extraction". The manufacturer will add high-pressure liquid carbon dioxide to the coffee beans, which is then converted to gaseous release, which can take away the caffeine, which is more expensive, but has relatively little impact on the taste of coffee.

Next time, before you buy decaf bean coffee, you might as well pay attention to what method does the brand use to handle the coffee?

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