How to Make Decaf Coffee_Disadvantages of Decaf Coffee Beans_Is Decaf Coffee Delicious

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Caffeine and Decaffeinated Coffee Beans

The most noteworthy aspect of caffeine is that coffee's flavor profile has no relationship whatsoever with its caffeine content. Caffeine itself has a slightly bitter taste, and its concentration primarily comes from the degree of roasting (darker roasts have higher concentration). Coffee strength is formed during the brewing process based on the ratio of coffee to water.

• A regular 142-gram cup of coffee contains 60-180 milligrams (mg) of caffeine. The amount of caffeine depends on the coffee's strength and the types of coffee beans used in the blend.
• A regular 42-gram (g) Espresso contains 90-120 milligrams (mg) of caffeine. Similarly, the caffeine content depends on the coffee's strength and the types of coffee beans used in the blend.
• The roasting process has minimal effect on caffeine content. Caffeine dissolves rapidly in water above 77°C, thus it completely integrates with the coffee during the brewing process.
• Different coffee tree varieties contain varying amounts of caffeine. Arabica coffee contains approximately 1% caffeine by weight, while Robusta coffee contains approximately 2% caffeine by weight.

Whether caffeine affects health is a topic of great concern to many people. To date, no conclusive evidence has been found to prove that drinking coffee is harmful to human health.

Many research reports show that coffee is actually beneficial to human health in many ways. For example, coffee can stimulate athletes to achieve better performance. The moderate stimulation caused by coffee is beneficial for many daily activities, such as relieving work stress and providing refreshment. Moderate coffee consumption does not affect human health but is actually an excellent beverage.

Decaffeinated Coffee Beans

All caffeine removal methods work by increasing the moisture content of green coffee beans (unroasted coffee beans) to make caffeine easier to remove. Then a solvent is used to extract the caffeine, after which the coffee beans are dried and shipped to roasting facilities.

Solvents used in caffeine removal include water, ethyl acetate, methylene chloride, and carbon dioxide. These methods can produce safe, good-tasting decaffeinated coffee. The flavor of decaffeinated coffee depends on the quality of the coffee beans, blending characteristics, roasting techniques, and the method used for caffeine removal.

Defective beans are commonly found in both types of processed decaffeinated green beans.

This phenomenon is clearly abnormal when compared with green beans of the same grade.

After discussion, we proposed several possible hypotheses:

First: Decaffeinated coffee beans may not have been properly stored and preserved. Due to water treatment, the bean structure itself is not very tight, and flavors are more easily lost compared to normal beans. Under improper storage conditions, the green beans themselves may undergo some undesirable changes.

Second: As mentioned in our previous article, the commonly used processing method today is the Swiss Water Process, which includes an activated carbon treatment step. We've explained that activated carbon is a very powerful substance. Therefore, it can be assumed that during the activated carbon treatment process, not only caffeine is removed, but other substances are also filtered out together, and even some structural components may be partially removed, which can easily cause defects and loss of content in the coffee beans.

Third: Coffee beans, after all, are a type of legume, similar to mung beans and soybeans. Before making mung bean soup or soy milk, we soak the beans overnight to soften the dense beans, making them easier to cook or blend. The caffeine removal process always occurs in solution and requires high temperature and high pressure, which increases the porosity of the green beans. After activated carbon filtration and then heat drying, it's difficult for the coffee bean contents not to be lost.

Regardless of which hypothesis is correct, or perhaps all three are partially true, the result is obvious: processed green beans have loose texture, reduced volume, low glossiness, numerous defects, and unpleasant aromas. Due to improper storage, they may even have developed oily flavors and other off-season characteristics, suggesting severe flavor loss.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

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