Decaffeinated Or Caffeinated?
There are plenty of methods and processes to decaffeinating coffee beans but in this article, I will quickly explain the Swiss Water Process.
First just so you know, all decaffeination happens with green unroasted beans.
The Swiss Water process relies on solubility and osmosis to extract the caffeine first, the beans are put in very hot water to dissolve the caffeine then taken out of the hot water and put through a charcoal filter, the filter is designed so it only catches large caffeine instead of the oils and flavors but this also extracts the oils and flavors leaving some very sad beans sitting in one tank and caffeine free but flavorsome water in another tank.
Because removing caffeine also removes oils and flavors in any almost all processes the Swiss Water process overcome this by reusing the flavorsome water to remove caffeine from a new batch of beans.
So how is this done? Because the water is reused and already has the oils and flavors when the water is heated with the beans in it only the caffeine will be removed instead of all the oils and flavors we all love, this process is repeated over and over until the coffee beans have 99.9% less caffeine and the entire process takes about 8-10 hours to complete!
Before I end I just want to say decaf isn’t bad for you, it’s just removed caffeine and added oils and flavors that were removed, there can be a difference in taste and smell but over the years the processes have been refined a lot and I’m sure it will be hard to find decaf that you know tastes different.
So can you taste the difference in decaf vs caf? also, what do you think of these kinda quick articles with no pictures just 300-350 words?