How much caffeine does a cup of coffee contain? Does decaf taste good?

How much caffeine does a cup of coffee contain? Does decaf coffee taste good?

In addition to the variety of coffee beans, the amount of caffeine in a cup of coffee mainly depends on the baking time and extraction time of coffee beans. The way to coffee, in this, as long as you know how much caffeine is.

Varieties of coffee beans: Arabica beans vs. Tanbusta bean

In addition to being related to personal health, the actual caffeine content has a lot to do with the variety of coffee beans. Generally speaking, the cost of busta beans is lower than that of Arabica beans, so most canned coffee on the market will choose or mix them, but people who have too much caffeine should note that busta beans are cheap, but they contain three times as much caffeine as Arabica beans!

100% of raw coffee beans are Arabica, and caffeine is below 12mg / g, which is already a species with low caffeine content.

Coffee roasting degree: roasting vs deep roasting

Caffeine content is inversely proportional to baking degree.

Generally speaking, the deeper the coffee is roasted, the lower the caffeine content of roasted coffee. Because caffeine is attached to the water of coffee beans, and caffeine will cause high levels of roasting, the water will be converted to body evaporation, so the caffeine roasted by black is short in duration and low in temperature. as a result, roasted coffee has more caffeine and monosodium acid than deep-roasted coffee.

However, another method is that caffeine is very stable in the process of baking. Caffeine will not evaporate until the baking temperature is above 237 ℃, but it is impossible to bake at such a high temperature under normal roasting. Generally, the roasting to medium roasting is about 192 ℃ to 208 ℃, and the re-roasting is about 230 ℃ to avoid fire. As a result, the content of caffeine is almost unchanged before and after baking, and some people mistakenly think that heavy-roasted coffee is bitter and caffeine is too much, which is not the right way to do so. On the contrary, because heavy-roasted coffee beans have more pores than roasted beans, it is easier to extract water-soluble caffeine.

Third, the way coffee is brewed

The content of caffeine is proportional to the extraction time of coffee.

Generally speaking, the amount of caffeine varies from the way coffee is brewed and the amount of caffeine used by tools. Therefore, the longer the coffee powder is soaked, the more caffeine will be released. Coffee extracted over a long period of time will increase the caffeine content.

Usually people mistakenly think that the caffeine content of the coffee is high, because it is too thick and the taste is strong, but in fact, the coffee liquid is extracted in a relatively short period of time (within 30 seconds). The actual caffeine content of coffee coffee is higher than that of coffee coffee if it takes longer to extract caffeine such as hand-held coffee, French coffee and coffee.

Does decaf coffee taste good?

It is true that coffee contains caffeine. If you drink coffee, you should drink it naturally. Therefore, Xiao Li advises people not to drink decaffeinated and decaffeinated coffee. According to League standards, decaffeinated coffee is defined as having no more than 0.1% caffeine by weight after processing. The Starbucks standard is removed to less than 3% of the original content, which can only be called decaf, not decaffeinated coffee.

How do you make decaf coffee?

Generally speaking, low caffeine means that coffee beans are separated from caffeine before they are sent to the roaster, but low-caffeinated coffee is not 100% caffeine-free. It can only remove 94% of the caffeine, 98% of the caffeine, and still contains 2%, 6%, and 6% of the caffeine.

At present, the main methods to remove caffeine are dissolving method, Swiss water treatment method and carbon dioxide extraction method.

I. dissolving extraction method

The coffee beans are processed first, then the bean surface is expanded and dough is added by high-fat and high-fat steaming, then the bean is dissolved with dichloromethane (CH3CI), and the caffeine is extracted. In this method, dichloromethane is used to adsorb the bean surface to dissolve caffeine, but it does not reflect the smell of coffee beans.

II. Swiss Water treatment Law

Soak the coffee beans in hot water, wait for caffeine and other ingredients to dissolve into the water, filter the caffeine in the semen with activated carbon, and then introduce the non-caffeinated semen back to the previous coffee beans, allowing the beans to reabsorb the lost ingredients. This method does not use any chemical solution to extract caffeine, of course, it is not extracted with chemical solution, but some of the ingredients of the coffee are also overheated by activated carbon, causing the coffee to lose some flavor. Not only that, the low-caffeinated coffee produced by this method is also known as high-caffeine.

III. Carbon dioxide stripping extraction

Roasting coffee beans produces a large amount of carbon dioxide (CO2). At this time, the carbon dioxide is highly processed into liquid, and then poured into the processed coffee beans to remove caffeine, and then put energy to convert carbon dioxide into natural energy. The removal of caffeine in this way will not cause caffeine loss, the color will not change, and it is not easy to extract substances other than caffeine. It can retain the original flavor of coffee beans, but because it needs to be completed in a special high-temperature environment, it is necessary to invest in equipment. As a result, the amount of low-caffeinated coffee extracted in this way is less than that seen on the market.

No matter which one is used, the industrial process of removing caffeine from coffee beans is very strenuous, and the carbon dioxide and organic solubilization of coffee beans can also remove the aroma of coffee, and the smell of coffee beans is more or less broken in the process of processing.