Decaffeinated coffee | New processing technology brings decaffeinated coffee back to life | decaffeinated coffee is in danger.

Decaffeinated coffee

Decaffeinated coffee has long been an outcast in the coffee world-especially among coffee connoisseurs, bakers and caffeine aficionados. The reputation of decaffeinated coffee ranges from mediocre to very dangerous, depending on who you ask. Some people hate the taste of coffee, while others worry about chemicals or carcinogens in coffee.

But the dark ages are over! Decaffeinated coffee is no longer the pariah of the coffee beans it used to be. In the past few decades, with technological progress and innovation, the process of decaffeination has been greatly improved, making it a healthier choice than in the past, and now it has also improved taste.

When decaffeinated coffee originated, the idea of turning a cup of coffee into a decaffeinated cup by using chemical solvents has become a reality. Dip coffee into various chemical compounds that extract caffeine and produce decaffeinated. However, it is this process that has made full Coffee lose its bad reputation today. The use of chemicals, especially in the early stages of decaffeination, causes coffee to taste substandard. In addition, the earliest decaffeinated processes used chemicals such as benzene and chloroform as solvents-toxic or known carcinogens. As a result, decaffeinated coffee has a low status in the world.

Swiss water treatment and mountain water treatment

Today, however, everything is different. Chemical processing is still in use today, but it is no longer as harmful to health as it used to be. Coffee science has developed to use other methods to remove caffeine from coffee, especially water treatment methods have gained great momentum. There are two very popular ways to treat your coffee with water to remove caffeine-one is the Swiss water decaffeinated coffee process (so called because it is a company trademark-not because it is specially made from Swiss water). The other is the landscape process (also registered trademark).

The Swiss water treatment process uses a liquid called Green Coffee extract, or GCE, which is produced by removing caffeine from a batch of raw beans and then discarding them. GCE then passes through a special charcoal filter-the shape of which only filters caffeine molecules-and is then introduced into a batch of raw beans. GCE helps maintain the taste of coffee throughout the decaffeinated process. The beans are treated the same way, but since GCE is saturated with oil and flavor (but without caffeine), this means that decaffeinated coffee will remain rich in flavor.

The Swiss water law and the mountain water law each claim to remove 99.9% of caffeine from their batches.

Today, Swiss water treatment plants are located in Canada, and you can find local retailers or coffee shops that use their own coffee beans for caffeine. The landscape law is located in Mexico.

It is speculated that researchers are working on a decaffeinated coffee tree-where decaffeinated coffee beans can grow on their own. It may take a few more years, but it is sure to be a game changer in the coffee world.