Caffeine is removed from coffee via several chemical processes
The solvent method is favored for commercial reasons; it is efficient, cost-effective, and suitable for large-scale production. However, it is not the only effective chemical process for decaffeinating coffee beans. There are various innovative yet practical methods available.
On the pricier end, caffeine can be extracted by liquefying carbon dioxide under high pressure and exposing it to the coffee. As the carbon dioxide is gradually returned to a gaseous state, the caffeine escapes along with it, resulting in exceptionally smooth coffee beans.
The Swiss water method also utilizes carbon to create decaffeinated coffee with a more natural flavor profile. In this technique, caffeine is extracted from a concentrated coffee solution using activated carbon filtration—a method also used by NYC's Theodora for dry-aging fish.
To reduce the interaction between chemical solvents and coffee, some producers have developed a system that allows for indirect contact. In this process, green coffee is heated in water, and the resulting solution is decaffeinated using the solvent. The aqueous mixture is then reabsorbed back into the beans. Unfortunately, this method can lead to some loss of flavor, making it less desirable. To counteract this, consider adding some flavor during brewing to achieve a pleasant taste.
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