How does Colombian Swiss decaf coffee taste? Is Swiss water-treated coffee harmful?

Columbia Huilan Swiss water treatment of decaf coffee

Country of origin: Colombia

Producing area: Cymbidium

Altitude: 1750 m

Variety: iron pickup, Kaddura, Castillo

Treatment method: Swiss water treatment

Grade: Supremo

Production season: 2020

Production area introduction

The Andes run through the province of Whelan in Colombia, while Cymbidium owns Mount Nevaddel. The area has mineral-rich soils, high elevations and a pleasant microclimate. Very suitable for the cultivation of boutique coffee.

Colombian coffee beans are well-known in the world, and the high-quality water-washed beans have always been the representative of high-quality coffee. Coffee beans exported from Colombia, after specific gravity inspection and manual picking of defective beans, are bagged after layers of strict inspection, so the quality of Colombian coffee can be guaranteed.

Colombia huila of Colombia belongs to the selected alpine coffee beans of the Colombian state company, which is known as the national treasure of Colombia. With its superior geographical and climatic conditions, Colombian coffee has always maintained high quality. Colombian coffee beans, which usually do not have a special market brand name, are from the National Coffee Farmers' Union of Colombia (national federation of colombia coffee growers) and have always been famous for their strict quality control and active promotion.

Coffee variety

In terms of varieties, this batch of low-caffeine coffee includes three varieties: iron pickup, Kaddura and Castillo. Iron pickup, one of the oldest Arabica species in the world, is loved for its delicious and sweet flavor, but it has been replaced by many high-yield coffee varieties in Colombia because of its low unit yield.

Kaddura is a natural mutant of bourbon, its flavor is comparable to or slightly worse than bourbon beans, more importantly, super adaptability, no shade trees, direct exposure to the sun can also be full of vitality, commonly known as exposure coffee (Sun Coffee), can adapt to high-density planting.

Castillo, based on Colombian species, was crossbred with Kaddura until the tenth generation. Although it was not favored by practitioners in the industry at its debut, there has been no shortage of elegant and meticulous batches on the market in recent years.

Treatment mode

This batch is the use of Swiss water treatment decaffeinated technology, the use of commercial development of efficient treatment, a total of two steps. The first step is to pour the raw coffee beans into hot water, which will remove all the flavor factors in the raw coffee beans, including caffeine, and discard the original batch of raw coffee beans.

The hot water loaded with all the flavor factors is then filtered out by an activated carbon filter, and the rest is hot water full of pure flavor factors, known in the Swiss water treatment as "Flavor-charged Water", which contains saturated coffee raw bean flavor factors, lacks caffeine, and then the most important medium in the decaffeination 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 much impaired. 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.

This series of steps effectively removes 99.9% of caffeine, and in addition to requiring no use of chemical solvents, the soaked solution can be reused in different batches of treatment procedures.

Raw bean grade

This batch of raw coffee beans is Supremo. In the Colombian coffee bean system, Supremo is the highest grade, while the preferred Excelso is smaller and more common. Colombian coffee beans have a balanced flavor, rich taste, unique flavor and relatively full body, with a touch of vanilla and dark chocolate on the flavor when roasted moderately.

Baking curve

Test the flavor by cup

Cooking suggestion

Filter cup: Kono filter cup

Water temperature: 90 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and coarse grinding (67% of Chinese standard No. 20 screen pass rate)

Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small flow circle injection to 125 grams, continue to inject water to 225 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the cooking time is 3 minutes.