Introduction to Bass Coffee treatment-- characteristics of low-caffeine Coffee treatment in Switzerland

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Ways to remove caffeine

Caffeine removal technology originated in Germany and has a history of more than 100 years. There are three main caffeine removal methods: Swiss water method, solution method and "super" carbon dioxide method. Either way, the first step in removing caffeine is the same: wet the raw coffee beans with steam and water, open the pores and loosen the connection between the caffeine. Then peel off the caffeine with Swiss water, or chemicals (dichloromethane), or carbon dioxide. Among them, the coffee with Swiss water is of high quality and the price is the most expensive.

Due to the low operating cost of decaffeination, there are not many decaffeinated processing plants in the world, which is why decaffeinated coffee is generally more expensive than regular coffee.

Swiss Water treatment method (The Swiss Water-Only Process): using this commercially developed and efficient treatment method, there are two major steps. The first step is to pour the raw coffee beans into hot water, which will remove almost all the flavor factors in the raw coffee beans, including caffeine, and discard the original batch of raw coffee beans.

After that, the hot water loaded with all flavor factors is filtered out by activated carbon filter, and the rest is hot water full of pure flavor factors, which is called "flavor full water" (Flavor-charged Water) in Swiss water treatment. This kind of water contains all the flavor factors that should be found in raw coffee beans, except for caffeine, which is a special water. Is the most important medium in the next decaffeinated process.

A new batch of raw coffee beans soaked in water full of flavor factors and non-caffeine will release caffeine in raw coffee beans, but will not release flavor factors. In this way, the original flavor of raw coffee beans will not be impaired too much. Obviously, the flavor factor in the flavor-loaded water is already close to saturation, so it can no longer dissolve more flavor factors, but there is still a lot of room to dissolve caffeine.

After this process of removing caffeine and retaining flavor factors, raw coffee beans are dried and sold directly, while the flavor that absorbs caffeine is filled with water, which can be removed by activated carbon filter over and over again.

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