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Home :: Decaf Coffee
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We have a great selection of Decaf to choose from, Decaf Espresso,
Decaf Blends, Decaf Origins, and Decaf Flavored.
Decaf coffee contains less than 1/40 of the caffeine found in untreated
caffeinated beans. Caffeine is a crystal clear substance that lacks aroma and
contains only a slight bitter taste.
Decaf Blends, Decaf Origins, and Decaf Flavored.
Decaf coffee contains less than 1/40 of the caffeine found in untreated
caffeinated beans. Caffeine is a crystal clear substance that lacks aroma and
contains only a slight bitter taste.
What Coffee Lovers Should Know About Decaf Coffee
Most Americans love their morning coffee. Even when we are rushing out the
door, we still have time for that all important cup of joe. Caffeine occurs
naturally in coffee and is therefore used as a beverage for its stimulating affect.
Did you know that coffee is the most widely consumed beverage in the world?
Caffeine can cause jitters and nervousness and is not recommended for
individuals with certain health problems. Because of this, some individuals have
taken the decaffeinated route, but did you know you are still consuming a little
bit of caffeine? Have you ever wondered how they get the caffeine out of those
delicious aromatic little coffee beans? Well, if you have, you've come to the
right place! Let's take a look at some of the processes used to remove caffeine
from coffee beans.
The first step to removing caffeine from coffee beans is to soak the beans in
water. This softens the beans. After soaking, a solvent such as methylene
chloride is used to remove the caffeine. Methylene chloride is used in several
products to remove caffeine as the molecules blend together. The beans are
processed either directly or indirectly. The direct method is where the beans are
soaked directly into the chemical solution. Indirectly is where the water is
treated with the methylene chloride solution and then the beans are soaked in
the water after the caffeine has been removed.
Coffee labeled naturally decaffeinated is another chemical process of removing
caffeine from coffee beans. The beans are again soaked in water and then the
coffee water solution is treated with ethyl acetate. Ethyl acetate is a chemical
found naturally in fruits, therefore the term naturally decaffeinated. After the
caffeine has been removed, the coffee beans are again soaked in the coffee
water solution so they can reabsorb their natural flavor.
Water processing is where the beans are soaked in water and no chemicals are
used. After soaking the beans, the solution is drained through carbon filters
that remove the caffeine and then the beans are soaked in the water to absorb
oils and flavor.
Another type of water processing is called the Swiss Water Process. This is
similar to the water processing method however the coffee water is used
instead of plain water. Basically the beans are soaked over and over again to
preserve flavor after being passed through carbon filters.
The last process is carbon dioxide processing. That is where the beans are
soaked in water and then treated with carbon dioxide in a pressure cooker at
high temperatures and very high pressure. The carbon dioxide bonds with the
caffeine molecules and is then removed from the beans.
Coffee beans are treated before roasting to preserve flavor. Even though
coffees are labeled decaffeinated, they still contain some measure of caffeine.
In the United States 97% of the caffeine must be removed to qualify as decaf.
What do they do with this left over caffeine? Surprisingly it is used in soft
drinks and other products.
For those who are drinking decaffeinated coffee due to jitters or sensitive
stomachs, there are alternatives that are low caffeine, non-acidic, organic, and
not subject to the chemical processing of decaf coffees.
By Phillip Bynes
Most Americans love their morning coffee. Even when we are rushing out the
door, we still have time for that all important cup of joe. Caffeine occurs
naturally in coffee and is therefore used as a beverage for its stimulating affect.
Did you know that coffee is the most widely consumed beverage in the world?
Caffeine can cause jitters and nervousness and is not recommended for
individuals with certain health problems. Because of this, some individuals have
taken the decaffeinated route, but did you know you are still consuming a little
bit of caffeine? Have you ever wondered how they get the caffeine out of those
delicious aromatic little coffee beans? Well, if you have, you've come to the
right place! Let's take a look at some of the processes used to remove caffeine
from coffee beans.
The first step to removing caffeine from coffee beans is to soak the beans in
water. This softens the beans. After soaking, a solvent such as methylene
chloride is used to remove the caffeine. Methylene chloride is used in several
products to remove caffeine as the molecules blend together. The beans are
processed either directly or indirectly. The direct method is where the beans are
soaked directly into the chemical solution. Indirectly is where the water is
treated with the methylene chloride solution and then the beans are soaked in
the water after the caffeine has been removed.
Coffee labeled naturally decaffeinated is another chemical process of removing
caffeine from coffee beans. The beans are again soaked in water and then the
coffee water solution is treated with ethyl acetate. Ethyl acetate is a chemical
found naturally in fruits, therefore the term naturally decaffeinated. After the
caffeine has been removed, the coffee beans are again soaked in the coffee
water solution so they can reabsorb their natural flavor.
Water processing is where the beans are soaked in water and no chemicals are
used. After soaking the beans, the solution is drained through carbon filters
that remove the caffeine and then the beans are soaked in the water to absorb
oils and flavor.
Another type of water processing is called the Swiss Water Process. This is
similar to the water processing method however the coffee water is used
instead of plain water. Basically the beans are soaked over and over again to
preserve flavor after being passed through carbon filters.
The last process is carbon dioxide processing. That is where the beans are
soaked in water and then treated with carbon dioxide in a pressure cooker at
high temperatures and very high pressure. The carbon dioxide bonds with the
caffeine molecules and is then removed from the beans.
Coffee beans are treated before roasting to preserve flavor. Even though
coffees are labeled decaffeinated, they still contain some measure of caffeine.
In the United States 97% of the caffeine must be removed to qualify as decaf.
What do they do with this left over caffeine? Surprisingly it is used in soft
drinks and other products.
For those who are drinking decaffeinated coffee due to jitters or sensitive
stomachs, there are alternatives that are low caffeine, non-acidic, organic, and
not subject to the chemical processing of decaf coffees.
By Phillip Bynes