| People sometimes wonder how coffee beans are | | | | there is the Swiss water method of decaffeination, in |
| decaffeinated - is there a naturally caffeine-less | | | | which the beans are soaked in hot water, and then the |
| variety of bean grown, or is decaffeinated coffee | | | | water is run through filters (such as activated carbon |
| somehow chemically stripped of its caffeine? In some | | | | or charcoal) to strip away the caffeine. The water is |
| cases, the answer is "neither." There have been a | | | | then returned to the beans before the beans are dried, |
| variety of decaffeination techniques used over the | | | | returning some but not all of the flavor and aroma to |
| years, some of which made use of natural or chemical | | | | the beans. This method is considered more |
| solvents which left very few or no residues in the | | | | environmentally friendly, and many decaf drinkers |
| beans themselves. Since some of these chemical | | | | refuse to purchase beans processed any other way. |
| solvents were later determined to be carcinogenic, | | | | However, given the flavor reduction, it isn't ideal for |
| there are only a handful of decaffeination methods in | | | | many coffee lovers. |
| use today. | | | | The last, and some would argue the best, of these |
| The most obvious option is water decaffeination - | | | | three choices involves the use of compressed liquid |
| however, water alone cannot be used because it | | | | carbon dioxide instead of water as a solvent - the |
| absorbs too many of the substances in coffee which | | | | liquid CO2 is pumped into the beans after a light water |
| provide its rich flavor and aroma. Because of this, in | | | | soak, and then it is drained off of the beans. Because |
| most cases a chemical solvent such as ethyl acetate | | | | of its molecular characteristics, CO2 is able to absorb |
| (found in small quantities in fruit) or methylene chloride is | | | | the caffeine while leaving behind the flavor |
| used to strip the caffeine out of the water, and the | | | | components in the coffee. This method is generally |
| water is then brought back to the beans and dried, | | | | considered the most environmentally friendly, and |
| returning the flavor-enhancing compounds to the | | | | provides the most flavorful decaffeinated coffee with |
| 96-98% decaffeinated beans. These processes are | | | | absolutely zero residual chemicals remaining in the final |
| guaranteed to leave no more than the legal limit of | | | | product. |
| solvent (typically under 10 parts per million) and are | | | | So whether you are interested in lowering your |
| certified by the US Food and Drug Administration to be | | | | caffeine intake or you just want a late-night cup of |
| safe for human consumption. | | | | coffee without the caffeine rush, now you can make a |
| Some health-conscious coffee drinkers cringe at the | | | | decision as to which type of bean processing you'd |
| idea of any chemical solvent being used in their coffee, | | | | prefer as an informed consumer and coffee |
| whether it is naturally derived or not. For these folks, | | | | connoisseur! |