03 September 2008

Caffeine is a to the central nervous system. An average regular coffee cup contains about 75mg of caffeine. In order to qualify as decaffeinated, coffee beans have to be 97.5 % caffeine free.

To make decaf coffee the producers use specific solvents like :
  • Carbon Dioxide
    High pressure CO2 is used to decaffeinate green coffee beans. Its pores open using steam. Liquid CO2 forces the caffeine molecules out and the beans are dried.
  • Methyl Chloride
    This is the decaffeinated methods of choice by coffee aficionados for its flavor retention. The green beans also get a facial and then are rinsed repeatedly till the caffeine runs down the drain. The beans are resteamed to get rid of the Methyl Chloride residue and then dried.
  • Ethyl Acetate
    Green beans are soaked, treated with ethyl acetate. The caffeine gloms on into the ethyl acetate and then the beans are steamed to lose thglommage and then rehydrated.
  • Swiss Water Decaf
    Beans are soaked in hot water, removing its chemical integrity and caffeine, then a charcoal filter streams the water, catches the caffeine and the remaining water is added back to the beans, to rehydrate with its flavors and chemical compounds.
Process changes the chemistry of the green bean to change its structure to brown. Even with the chemical processes the beans are safe and FDA approved. Some decaf coffee even taste like the real thing, but you have to search high and low for a good one.


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