How do they de-caffeinate coffee?!
Answers: Just wondering how it was done. Anybody out there know?
Coffee Decaffeination Process
Decaffeinating coffee is achieved through a variety of decaffeination processes, all of which are relatively harmless to your health, but harmful to coffee quality. Almost every process for decaffeination consists of soaking the beans in water to dissolve the caffeine, extracting the caffeine with either a solvent or activated carbon, and then re-soaking the coffee beans in the decaffeinated water to reabsorb the flavor compounds that were lost in the initial extraction. The solvents typically used are methylene chloride or ethyl acetate, which both have a low boiling point. Since ethyl acetate is found naturally in fruits you will hear people call this process "natural." In any case the solvent never comes in contact with the coffee bean itself, but only the water solution containing the caffeine that was previously extracted from the coffee bean. Therefore the water decaffeination process is relatively benign. All methods used to decaffeinate coffee are based on equilibrium principles and solvent/solute properties. As such, neither all of the caffeine is removed from the coffee, nor are all of the flavor compounds returned or left in the coffee. The chemical composition of decaffeinated coffee (or decaf coffee) is altered, and therefore the flavor and aroma are changed.
How to Decaffeinate Coffee
Swiss Water Process
In the Swiss Water Process, the green coffee beans are soaked in hot water to remove the caffeine and compounds responsible for much of the flavor of the coffee flavor. The first batch of coffee beans is then discarded, while the caffeine is stripped from the solution by means of activated carbon filters. This leaves a solution saturated with flavor compounds, which is then used to soak a new batch of decaffeinated green coffee beans. The principle of water procesed decaf coffee is that the solution is saturated with all components soluble in water other than caffeine. Therefore, only the caffeine in the bean is allowed to escape whereas the rest of the compounds are in equilibrium. Unfortunately, the flavor of batches is intermixed since the chemically saturated solution is used repeatedly.
CO2 Process
In the carbon dioxide decaffeination process, green coffee beans are soaked in highly compressed CO2, which extracts the caffeine. The caffeine is then removed from the CO2 using activated carbon filters, which are then reused to extract caffeine from the coffee again.
Sparkling Water Process
The sparkling water decaffeination process is similar to the CO2 method, but instead of removing the caffeine with activated carbon filters, the caffeine is washed from the CO2 with sparkling water in a secondary tank, which is then recycled to extract more caffeine from the coffee. The solvent consists of approximately 99.7% compressed carbon dioxide and 0.3% water.
i think coffee already de-caffeinatted they just add caffeine to the coffee. i think
they don't put caffine in the coffee/
...its actually in the way they grow the bean, however, there is absolutely no such thing as a 100% decaffinated coffee....Decaf, still has a bit of caffiene. There is an entire website on the details though,....Just search for "how they make coffee beans decaffinated"
Most decaf coffees are made using a chemical process first used in Europe. This process involves soaking the beans in water and then "washing" them in methylene chloride to absorb the caffeine from the bean. After this, the beans are rinsed clean of the chemicals, dried and shipped to the coffee roasters. The advantage of this method is that it provides decaf coffee with more flavor than the Swiss water processing. Although there is virtually no trace of any chemicals left in the bean after roasting, some people are uncomfortable knowing that the coffee they are drinking was chemically processed.
Swiss Water Process
The second method is known as "Swiss water processing". This process uses no chemicals, but rather hot water and steam to remove the caffeine from the coffee. The "life" of the bean is taken into the water, and then the water solution put through activated charcoal filters to remove the caffeine. Once the caffeine is removed, these same beans are then put back into the decaffeinated solution to re-absorb everything except the caffeine. The beans are then dried and shipped to the roasters. The disadvantage is that the water processing removes more than just the caffeine. Some of the oils from the coffee bean are removed as well, making it less flavorful.
The best thing to do for those who really want this kind of decaf is to start out with a high quality, Arabica bean. Even though some of the flavor will be lost, there will still be a lot left to enjoy.
What's he point!
I only drink it for the Caffiene!
dont know and dont care lol
with a lot of very bad chemicals...