What does decaf mean? what is the caffeine content of costa/ Starbucks decaf coffee?

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[what is decaf]

The content of caffeine in coffee varies according to the type of coffee beans, soaking time, grinding particle size, cooking method, temperature and other factors. The amount of caffeine in coffee is related to the time of extraction. Therefore, the coffee washed out by the "filter drop method" is even higher than the Espresso washed out by the high pressure method.

For example, a medium cup of filter brewed coffee contains three times more caffeine than a Starbucks medium cappuccino. Medium American coffee is somewhere in between. Therefore, don't avoid the mellow Expresso; because you are afraid of caffeine. Instead, buy decaf coffee.

[ways to remove caffeine]

Decaf refers to the removal of 96% to 98% of caffeine from coffee beans before they are sent for roasting. The removal of caffeine will cause changes in the physical and chemical nature of coffee beans, which will more or less affect the original flavor of coffee beans.

At present, there are three commonly used treatment methods of low-caffeine coffee: dichloromethane solvent extraction, Swiss water treatment and carbon dioxide extraction.

1. Solvent extraction method

It can be divided into direct and indirect extraction. The pre-operation of these two methods must go through softening treatment, heat the coffee beans with high-temperature and high-pressure steam, expand the bean surface and increase the contact area with the liquid, and then put the dichloromethane (CH3CI) solvent into direct contact with the coffee beans to extract caffeine, which is the direct extraction method. Many coffee appreciation experts believe that the decaf extracted by this treatment is a better decaf because dichloromethane only absorbs and dissolves caffeine, but does not remove other ingredients that affect the flavor of the coffee.

Another method of indirect extraction is to soften the coffee beans and put them into warm water. The caffeine and other ingredients in the beans are dissolved in warm water. At this time, the solution almost becomes a coffee essence, and then the solution is introduced into another container. Dichloromethane is added to extract the caffeine. After heating, the caffeine will evaporate with the extraction solution. Finally, the non-caffeinated essence is introduced into the coffee beans previously extracted by warm water to reabsorb the lost ingredients. General coffee connoisseurs think that indirect extraction will lose more coffee flavor, which is not as ideal as direct extraction.

two。 Swiss water treatment method

First put the coffee beans in warm water, after caffeine and other ingredients are dissolved in warm water, extract caffeine from the essence with activated carbon, and then introduce the non-caffeinated essence back to the previous coffee beans to reabsorb the lost ingredients. Swiss water treatment emphasizes the use of no chemical solvents to extract caffeine, so it becomes another option for people who pay attention to health considerations, but the disadvantage is that activated carbon is an excellent water purifier, but it also absorbs other ingredients in the essence and loses more coffee flavor. In addition, decaf coffee treated with water in Switzerland is expensive, and even if some decaf beans are treated with chemical solvents, once the "water treatment method" is added to the package, dealers may bid up the price.

3. Carbon dioxide extraction

Roasting coffee beans will produce a large amount of carbon dioxide, which will be turned into liquid after high pressure. Through the steam-treated coffee beans, caffeine can be removed without affecting other substances in the coffee beans. After relieving pressure, the liquid becomes a gas and evaporates without leaving a trace, making it an excellent solvent for caffeine and will not extract anything other than caffeine. This method of treatment can protect coffee beans from damage and color and shape, so it belongs to direct treatment, but this treatment can only be completed under special conditions ranging from 200 to 300 times atmospheric pressure, and equipment requires huge investment. at present, low-caffeine coffee treated with this kind of extraction is still very rare on the market.

[Starbucks decaffeinated coffee]

Starbucks has two ways to remove caffeine:

1. Direct contact method: first soften the raw coffee beans in warm water. The melting point of this chemical [methanol chloride] is so low that it will be completely destroyed at 40 degrees Celsius. Coffee is usually brewed at around 93 ℃, so Starbucks' decaffeinated beans don't contain methanol chloride.

After adding, release the caffeine from the coffee beans, which can effectively preserve the flavor of the coffee beans. The released caffeine can also be resold to drugmakers to make painkillers or to beverage manufacturers to make drinks containing caffeine! Starbucks' decaffeinated beans are 99% decaffeinated beans!

two。 Swiss washing method: this method is to soak the raw coffee beans in warm water, dilute the caffeine in the beans into the water, and separate the water from the coffee beans, when the flavor and caffeine of the beans only run into the water, which is called flavored water. Then filter out the caffeine in the flavored water with activated carbon, soak the caffeine-filtered flavored water in the beans and introduce the coffee bean flavor back to the beans to reduce the loss of bean flavor! The content of caffeine in coffee varies from variety to variety.

In the process of baking, the more caffeine is baked, the lower the caffeine content.

But the problem is that decaffeinated coffee or even decaffeinated coffee is generally on the market. If you handle it in this way, what you'll get is coffee with only coke or ashtray flavor. So, decaf or decaffeinated coffee. After the coffee beans are harvested, they are sent to the "pharmaceutical factory" to wash out the caffeine. Don't doubt it, that's it! Because some medications need to be made with caffeine. Pharmaceutical companies use this as a source of caffeine. After washing out the caffeine in the coffee beans (chemically, not normally) in the pharmaceutical factory, the caffeine in the beans is dried and roasted to become decaf or decaffeinated coffee.

In fact, decaffeinated coffee or decaffeinated coffee is mainly made for patients who cannot consume caffeine. Some people think that drinking decaffeinated coffee or decaffeinated coffee is healthier, so they only choose these two kinds of coffee to drink. In fact, these two kinds of coffee are the most unhealthy. And usually after the washing process of the pharmaceutical factory, the flavor of coffee beans has left about 60% of the untreated beans of the same variety and origin, and the flavor has been destroyed by the washing process.

[recommended brewing parameters of decaffeinated coffee in Qianjie]

V60ap90 ℃ / 1 15 / time two minutes