What is the basic knowledge of decaf, boutique coffee

Decaf decaffein

The so-called decaffeinated coffee, as its name implies, is coffee with only a small amount of caffeine. Coffee contains many ingredients and substances, among which caffeine has an obvious effect on the human body. For many people who are addicted to coffee but whose physical condition does not allow caffeine, decaf is the best choice.

In general, Arabica coffee beans contain 1.1% Murray 1.7% caffeine, while Roberta coffee beans contain 2% Murray 4.5% caffeine. Decaf coffee is required to contain no more than 0.3% caffeine in brewed coffee. That means no more than 5 milligrams of caffeine in a cup of decaf.

The method of extracting caffeine

One chemical method

Dissolve the caffeine in coffee beans with a chemical solvent. Chemical solvents can have a choice of dissolved substances, so they will not remove all the substances from the coffee beans and can keep the beans original. Using chemical methods, it is inevitable that there will be trace chemical residues in coffee beans, but when coffee beans are roasted at high temperatures, these ingredients will be vaporized and lost, so there is no need to worry about chemical residues when drinking decaf coffee.

Secondary water treatment method

Water treatment uses water as a solvent to soak steam-treated coffee beans in water to dissolve the caffeine contained in them. However, when the water dissolves the caffeine, it also dissolves all the water-soluble substances in the beans, and even if it is reduced afterwards, it can not restore the original flavor of the beans. Therefore, decaf coffee made in this way is generally regarded as boring, boring and unpopular.

Carbon dioxide method

Roasting coffee beans will produce a large amount of carbon dioxide gas, this ordinary carbon dioxide under high pressure into a liquid, through the steam-treated coffee beans, caffeine can be removed without affecting other substances. After relieving pressure, the liquid becomes a gas that evaporates and dissipates without leaving a trace. This treatment does little damage to coffee beans, color, shape and untreated general appearance. But factories with such equipment require huge investment, and the current production of decaf coffee using this method is small.