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Decaf 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.
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decaf espresso Verdi
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Decaf Espresso
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Coffee Lovers USA Blog
Decaf Verdi
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.  
gold bar
Decaf Espresso Itaila
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.
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Organic Decaf Peru
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.
Mara Stoneware Mugs
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coffee in a new
mug from
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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.  
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