Five misunderstandings of decaf. Decaf tastes bad. Baristas don't drink decaf.

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The demand for decaf coffee has been small, because the audience is very small, people are relatively strange to decaf coffee. After all, most people drink coffee to refresh themselves by consuming caffeine. Even people who drink coffee not for refreshing purposes but for taste will feel incomplete because of the lack of coffee in the coffee, and even less like decaf coffee. Only a few people choose decaf because they are sensitive to caffeine and crave coffee.

Today, the editor is going to tell you about five misunderstandings about decaf.

Decaf coffee tastes bad.

To be fair, most decaf coffees are very... It tastes bad. But this is definitely not a low-caffeine pot, nor is it the fault of decaffeinated coffee beans in the decaffeinated process. But because most decaf coffee chooses cheap, commercial-grade beans in its raw materials. Modern decaffeinated technology is quite complex. In most cases, low-caffeinated beans are just one of the products of decaffeinated coffee companies. The caffeine that has been detached will be another (otherwise, where do you think the caffeine in energy drinks and colas comes from? ). So, when choosing raw materials, you will naturally prefer some coffee beans with high caffeine content (such as Robusta? ). Low-caffeinated coffee beans may already be bad beans before they are decontaminated.

Like other coffee beans sold in coffee shops, low-caffeinated coffee can perform very well even after decaffeination if it is a very high-quality batch from the beginning of raw beans.

Decaffeinated coffee is treated with dangerous chemicals.

As mentioned above, modern decaffeinated technology is quite complex, and indeed, the more traditional decaffeinated treatment on the market-"European treatment" is the use of chemical solvents such as ethyl acetate or dichloromethane. But don't worry, these solvents won't cause any food safety problems. Ethyl acetate is a natural form of ethanol and acetate. It is common in many fruits and wines and is often used in perfumes. Dichloromethane, on the other hand, has a low boiling point and has long evaporated during the roasting of coffee beans.

Still don't believe in decaf? Then you can try the "Swiss water treatment", which does not contain any chemical reagents, but gently extract caffeine using pure water, which is more expensive and less efficient, but can ensure organic production and maintain the best flavor of coffee beans.

Decaf / decaffeinated coffee does not contain caffeine

The decaffeinated process of decaffeinated / decaffeinated coffee can remove most of the caffeine in coffee beans, but it is not possible to remove it completely. As far as the commonly used decaffeination technology on the market is concerned, most of the caffeine can be removed very effectively, so that only 2% of the original caffeine remains in the coffee beans.

If you are really sensitive to caffeine, you may need to rule out all options that contain "coffee ingredients".

Baristas never drink decaf.

This is a fascinating misunderstanding. In regular coffee shops that pay attention to quality, baristas have to taste a lot of coffee (including decaf coffee, of course) at work. Even if they stop tasting and spitting and gargling, they will still absorb a lot of caffeine at the end of the day. So, if sometimes baristas simply want some coffee and don't want to eat too much caffeine, decaf is a good choice.

Deep-roasted coffee beans have less caffeine.

Well, this is not a misunderstanding about decaf. But this misunderstanding is usually believed by many people. Although the baking degree will affect the content of citric acid, malic acid and other organic acids, but the content of caffeine is not affected. Normal coffee roasting does not remove caffeine. On the contrary, if you weigh the beans when you brew coffee, you may accidentally get more caffeine if you weigh more beans than lightly roasted beans.

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