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Decaf Espresso
Same Great Flavor
As Regular Espresso
Same Great Flavor
As Regular Espresso
Three methods for decaffeination
Commercial decaffeination was born in Germany in 1905, when Ludwig Roselius and Karl
Wimmer developed a method that used benzene to remove the caffeine from green beans. In
this approach, now known as the direct method, green beans are first hydrated to open the
pores, then soaked or rinsed with a solvent that extracts the caffeine, steamed to remove
solvent residues and then dried. Benzene, an extremely toxic chemical, was subsequently
replaced by methylene chloride. More recently, ethyl acetate has been added to the direct
decaffeinator's arsenal.
Methylene chloride is a very efficient decaffeinator, and its low boiling point (104 degrees
Fahrenheit) means that the residues can be steamed off at a very low temperature. But health
concerns have led some roasters to shy away from it. (Proponents argue that the residue left in
the beans is well below the amount allowed by the FDA and virtually disappears during the
roasting process.) Ethyl acetate, which is derived from fruit, is considered more "natural," but it
has a much higher boiling point (174 degrees Fahrenheit), meaning the beans are subject to
much more heat in the steaming process.
In the initial stage of the water-decaffeination process, green beans are soaked in water to
create an extract that includes both the coffee compounds and the caffeine. The extract is then
filtered through carbon to remove the caffeine so that it can be used to extract caffeine from
subsequent batches of beans while leaving most of the other flavor compounds intact. The
extract is then used repeatedly to decaffeinate new batches of coffee, and it is filtered through
carbon as necessary to remove the caffeine.
In the early days of this process, the beans to be decaffeinated experienced longer contact time
with the heated green coffee extract, practically soaking in it. But today, in the Swiss Water
process at least, the beans are placed in vertical cylinders, and the extract, which is heated to
around 175 degrees Fahrenheit, is trickled down through a tower of beans to minimize
bean-to-liquid contact time while still efficiently extracting caffeine.
Finally, we have the super-critical gas method, in which the beans to be decaffeinated are
hydrated and then immersed in heated CO2 at intense pressure (220 to 300 bars). At these
temperatures, the gaseous CO2 is compressed to a liquid, causing caffeine to diffuse out of the
bean and dissolve into the
liquid CO2.
Commercial decaffeination was born in Germany in 1905, when Ludwig Roselius and Karl
Wimmer developed a method that used benzene to remove the caffeine from green beans. In
this approach, now known as the direct method, green beans are first hydrated to open the
pores, then soaked or rinsed with a solvent that extracts the caffeine, steamed to remove
solvent residues and then dried. Benzene, an extremely toxic chemical, was subsequently
replaced by methylene chloride. More recently, ethyl acetate has been added to the direct
decaffeinator's arsenal.
Methylene chloride is a very efficient decaffeinator, and its low boiling point (104 degrees
Fahrenheit) means that the residues can be steamed off at a very low temperature. But health
concerns have led some roasters to shy away from it. (Proponents argue that the residue left in
the beans is well below the amount allowed by the FDA and virtually disappears during the
roasting process.) Ethyl acetate, which is derived from fruit, is considered more "natural," but it
has a much higher boiling point (174 degrees Fahrenheit), meaning the beans are subject to
much more heat in the steaming process.
In the initial stage of the water-decaffeination process, green beans are soaked in water to
create an extract that includes both the coffee compounds and the caffeine. The extract is then
filtered through carbon to remove the caffeine so that it can be used to extract caffeine from
subsequent batches of beans while leaving most of the other flavor compounds intact. The
extract is then used repeatedly to decaffeinate new batches of coffee, and it is filtered through
carbon as necessary to remove the caffeine.
In the early days of this process, the beans to be decaffeinated experienced longer contact time
with the heated green coffee extract, practically soaking in it. But today, in the Swiss Water
process at least, the beans are placed in vertical cylinders, and the extract, which is heated to
around 175 degrees Fahrenheit, is trickled down through a tower of beans to minimize
bean-to-liquid contact time while still efficiently extracting caffeine.
Finally, we have the super-critical gas method, in which the beans to be decaffeinated are
hydrated and then immersed in heated CO2 at intense pressure (220 to 300 bars). At these
temperatures, the gaseous CO2 is compressed to a liquid, causing caffeine to diffuse out of the
bean and dissolve into the
liquid CO2.
Weight 1 lb $18.95 Weight 5 lb $75.95
Weight 1 lb $18.95 Weight 5 lb $78.95
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| You May Also Enjoy |
Decaf Espresso Verdi
Decaf Espresso Verdi is a Seattle style roast with a very
distinguished, bold flavor that is held in high cup of espresso with
the intense flavor and heavy body of the Decaf espresso Verdi blend.
The beans are decaffeinated in the green, or raw, state prior to
roasting. Since roasting gives the beans a lot of the espresso flavor
you are looking for, none of that is lost due to the decaffeinating
process.
distinguished, bold flavor that is held in high cup of espresso with
the intense flavor and heavy body of the Decaf espresso Verdi blend.
The beans are decaffeinated in the green, or raw, state prior to
roasting. Since roasting gives the beans a lot of the espresso flavor
you are looking for, none of that is lost due to the decaffeinating
process.
Decaf Espresso Italia
The Decaf espresso Italia beans will exhibit balance between aroma,
acid and complexity, producing a smooth well rounded espresso.
Espresso Italia will surprise you with everything you'd expect in a
gourmet espresso, with none of the jittery side effects.
The caffeine is extracted via a natural process to maintain the
integrity of the coffee flavor.
Caffeine has been removed prior to roasting to ensure that the
espresso flavor you have been looking for is found in its entirety.
acid and complexity, producing a smooth well rounded espresso.
Espresso Italia will surprise you with everything you'd expect in a
gourmet espresso, with none of the jittery side effects.
The caffeine is extracted via a natural process to maintain the
integrity of the coffee flavor.
Caffeine has been removed prior to roasting to ensure that the
espresso flavor you have been looking for is found in its entirety.
This Decaf Organic Swiss water Peru is free of chemicals. The
organic method protects you, the consumer, as well as the farmers
who would have been exposed.
organic method protects you, the consumer, as well as the farmers
who would have been exposed.
| Enjoy you decaf coffee in a new mug from Mara! |
| We accept all major Credit Cards! |
Home :: Decaf Coffee :: Decaf Espresso
Decaf Espresso is a concentrated coffee beverage brewed by forcing very
hot, but not boiling, water under high pressure through coffee that has
been ground to a consistency between extremely fine and powder. It works
the same for decaf espresso also. It was invented and has undergone
development in Milan, Italy, since the beginning of the 20th century, but up
until the mid 1940s it was a beverage produced solely with steam pressure.
The invention of the spring piston lever machine and its subsequent
commercial success changed espresso into the beverage we know today,
produced with between 9 and 10 atmospheres, or Bars, of pressure.
hot, but not boiling, water under high pressure through coffee that has
been ground to a consistency between extremely fine and powder. It works
the same for decaf espresso also. It was invented and has undergone
development in Milan, Italy, since the beginning of the 20th century, but up
until the mid 1940s it was a beverage produced solely with steam pressure.
The invention of the spring piston lever machine and its subsequent
commercial success changed espresso into the beverage we know today,
produced with between 9 and 10 atmospheres, or Bars, of pressure.
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