How to make decaf? disadvantages of decaf beans? is decaf good?

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Caffeine and low caffeine coffee beans

The most remarkable thing about caffeine is that the taste of coffee has nothing to do with how much caffeine it contains. Caffeine itself has a slight bitter taste, the concentration basically comes from the degree of roasting (the deeper it is, the thicker it is), and the concentration of coffee is formed by the ratio of coffee to water in the manufacturing process.

Bullet an average 142g cup of coffee contains 60-180mg (mg) of caffeine, depending on the concentration of the coffee and the type of coffee used when mixing.

Bullet A cup of average 42g (g) Espresso contains 90-120mg (mg) of caffeine, which also depends on the concentration of coffee and the type of coffee used when mixing.

Bullet roasting process has little effect on caffeine. Caffeine above 77 degrees Celsius can be quickly dissolved in water, so it has been completely dissolved with coffee during brewing.

Bullet different types of coffee trees also contain different amounts of caffeine. Arabica coffee contains about 1% per cent caffeine, while robusta coffee contains about 2% per cent caffeine.

Whether caffeine has an effect on health is a topic of great concern to many people. So far, there is no conclusive evidence that drinking coffee is harmful to human health.

Many studies have shown that coffee is actually good for the human body in many ways. For example, coffee can stimulate athletes to create better results, and the moderate stimulation caused by coffee is conducive to many daily activities, such as relieving work stress, refreshing effect and so on. Drinking a moderate amount of coffee will not affect human health, but it is a good drink.

Decaffeinated coffee beans:

All ways to remove caffeine are to increase the moisture content of green coffee beans (unroasted coffee beans), making it easy to remove caffeine. The caffeine is then extracted with a solvent, dried in the sun, and shipped to the roaster.

The solvents used to remove caffeine include water, ethyl acetate, chloromethane and carbon dioxide. Safe and tasty decaffeinated coffee can be produced by these methods. The flavor of decaffeinated coffee depends on the quality of the beans, the properties of the blend, the roasting techniques and the methods used to remove caffeine.

Defective beans were often found in the two kinds of treated low genetic beans.

Due to the same grade of raw beans as the control group

This phenomenon is obviously abnormal.

After discussion, we put forward several possible hypotheses.

First, low-caffeine coffee beans may not be properly preserved and stored, because after water bath treatment, the quality of the beans themselves will not be very tight, and the flavor will be lost more easily than normal beans. Under improper storage conditions, there will be some bad changes in the raw beans themselves.

Second, as we mentioned in the last article, the commonly used treatment method is Swiss water treatment, and finally there is a link of activated carbon treatment, which we have also popularized. Activated carbon is a very domineering substance, so it can be assumed that in the process of activated carbon treatment, not only caffeine is removed, other substances are also filtered and removed, and even some structural substances may have been removed. This can easily lead to the loss and loss of coffee bean contents.

Coffee beans can be regarded as growing beans. Like mung beans and soybeans, we soak the beans overnight before cooking mung bean soup or making soy milk, so that the dense beans will be soaked and soft, easy to stew or beat, the process of decaffeination always takes place in the solution, and the environment of high temperature and high pressure is needed, which aggravates the looseness of raw beans, filtered by activated carbon and then heated and dried. It is difficult not to lose the contents of coffee beans.

No matter which idea is right, or it may be a combination of the three, the result is obvious: the processed raw beans are loose, small in size, low in glossiness, often defective, and unpleasant smell, probably due to improper storage, even with some out-of-season flavor such as grease flavor, guess a serious loss of flavor.

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