Is mixed coffee the same as blended coffee?

Early decaf refers to a method in which raw beans expand in high-temperature steam, absorb solvents that destroy caffeine, and then release solvents and their residues in high-temperature steam. The factory then encapsulates it with dichloromethane, which prevents it from being affected by other flavors. But dichloromethane was banned in Europe in 1995 because it escapes into the air and destroys the ozone layer.

There is a method that requires only water and activated carbon processors, called Swiss water treatment. This method is patented by CoffexSA, and the process is complex and expensive. This includes soaking beans in water to remove caffeine and aromatic substances. Caffeine is removed by activated carbon in water and the beans are roasted dry. But the aroma is still in the water, so the water should be evaporated and concentrated, and then sprayed back on the dried coffee beans.

The taste of coffee has been changing all over the world in recent years. As we can see, the fastest and biggest change is in the United States. Many coffee lovers hope that European countries, like the United States, can guide more manor coffee and native coffee. The traditional European coffee sale is a mixture of varieties or just a simple "Guatemala". Compared with coffee from a variety of producing areas, the advantage of variety mixing is that it can be consistent during long-distance transportation, reduce damage, and make it easier to make. However, these coffees do not meet the criteria of a real YaucoSelecto or Kona. Now, for them and those refined coffee, the future will be more promising than ever. One problem for small shops and strict coffee drinkers is that for different flavors of coffee, they need separate grinders. Because any residue will affect the taste of the beans to be ground next time. When preparing a new flavor of coffee, you will find it necessary to buy a small and cheap grinder, or buy pre-ground coffee directly.

The first three most widely used coffee flavors in France and the United States are almonds, vanilla and hazelnuts. Their best selling time is in summer, because they usually drink less coffee in summer, and iced coffee is the most pleasant choice.

The phrase "decaffeinated coffee doesn't taste like coffee" is only partly true. Caffeine itself has no special taste except for mild bitterness. When caffeine is removed, it tastes different, only because other substances that contain fragrant flavors are also removed.

Raw beans from all over the world that want to be decaffeinated are shipped to Germany or Switzerland, where they are processed and sent to baking centers around the world. It is common that raw beans from Mexico are sent to Switzerland to remove caffeine, then across the Atlantic to roasters in San Diego, and then back to their place of origin.