Is this even coffee? This is a question many ask themselves when confronted with decaffeinated coffee. Yet for many, it is a worthwhile alternative. Especially for people who are sensitive to caffeine, perhaps have pre-existing health conditions, or cannot consume caffeine due to certain medications. Pregnant women also often limit their coffee consumption and switch to decaffeinated alternatives. Some people just want to enjoy a delicious cup of coffee late at night without having to worry about their sleep. Therefore, this week we want to clarify where decaffeinated coffee comes from, how it is produced, how it should taste, and what our opinion is. So, enjoy the read!
Background and History
The history and idea of decaffeinated coffee originated in 1903 following the death of the father of Ludwig Roselius, who founded Kaffee HAG in Bremen. The doctors determined the cause of death to be a caffeine overdose, and Ludwig wanted to spare others this fate. He therefore conducted research for 3 years and ultimately developed the Roselius process for decaffeinating coffee. For this, he used the carcinogenic solvent benzene, which extracted the caffeine from the beans. Decaffeinated coffee, also known as decaf, was born. After the discovery that benzene is carcinogenic, it was banned for such purposes. However, many are still familiar with this method, which is why decaffeinated coffee is often still looked down upon and considered unhealthy. Over time, "healthier" methods were therefore developed, which we would like to introduce to you now.
The Decaffeination of Coffee - 4 Methods
The question might arise here as to whether a naturally caffeine-free coffee plant already exists. In theory, this is possible, but in practice, these low-caffeine plants are very inefficient and cause farmers very high cultivation costs. Therefore, while research into these plants continues, it is not yet a worthwhile alternative to the equally complex coffee decaffeination processes.
Coffee is therefore decaffeinated using two overarching methods: firstly with solvents, and secondly without solvents. These can be further subdivided according to the agents and processes used. It should be noted that the processes have become much better in terms of quality and taste over time.
In general, all processes work with raw coffee, i.e., green beans that have not yet been roasted. This raw coffee is first made to swell with hot water and steam in order to then be decaffeinated using the respective method. The processes are repeated several times to reach the EU caffeine limit of < 0.1%.
Decaffeination with Solvents
Direct Decaffeination - Ethyl Acetate or Dichloromethane
For both solvents, the coffee beans are first made to swell with hot steam for 30 minutes. Once the beans have reached a certain stage, they are soaked in ethyl acetate or dichloromethane for 10 hours. Both solvents are removed as completely as possible after the 10 hours by means of a 10-hour drying process. Especially with dichloromethane, complete removal is of the utmost importance, as it is suspected of being carcinogenic. We therefore strongly advise against this method. The taste is also impaired here.
Ethyl acetate, on the other hand, can be described as a natural solvent because it is obtained from natural sources such as fruit or cane sugar. Furthermore, no health concerns have been found here. This direct decaffeination removes 97% of the caffeine. We at SIMON&BEARNS have opted for this process because it best combines the advantages of taste and efficiency for us! Therefore, try our Decaf-Coffee from Colombia, which we have roasted as an omniroast so that both espresso and filter coffee lovers can enjoy it! The beans contain 0.01-0.03% caffeine and are thus significantly below the EU limit.
Indirect Decaffeination
This process is extremely complex and not exactly environmentally friendly. Here, the green beans are first boiled until all water-soluble components have been extracted. This water mixture is again treated with ethyl acetate or dichloromethane to remove the caffeine. The "empty" beans are discarded and the caffeine-free water mixture is added to new beans. Here, only the caffeine is extracted by boiling the beans with the water, creating a solubility equilibrium. Feel free to ask your trusted chemistry teacher about this; we just know: it works. This step is repeated until the threshold of < 0.1% is reached. Fortunately, this very uneconomical and environmentally harmful process is almost no longer used.
Decaffeination without Solvents
The Swiss Water Process
This also very wasteful solvent-free process for decaffeinating coffee is very similar to indirect decaffeination, just without solvents. Again, the beans are boiled in hot water until all water-soluble components have dissolved. The beans are discarded again and the water mixture is filtered through an activated carbon filter. As a result, again only the caffeine is extracted, and the addition of new green beans restores the solubility equilibrium. The advantage of this method is that the aromas remain completely in the coffee. Incidentally, the process was developed in the late 70s by the Swiss Water Decaffeinated Coffee Company.
CO2 Method
This method uses "supercritical carbon dioxide" or liquid CO2. First, the raw coffee is made to swell again with steam and then rinsed with CO2 at 73 - 300 bar to remove the caffeine. The process is repeated until the EU limit of < 0.1% is reached. The liquid CO2 is then evaporated in a controlled manner so that it can be reused.
The Taste
Ok, we admit it. Decaf coffee doesn't quite reach the level of "normal" coffee. For one thing, this can be due to the decaffeination method, which extracts aromas; for another, roasting a decaffeinated coffee bean is much more difficult. Every decaffeination process makes raw coffee porous. As a result, the roasting process must be strongly adjusted and shortened to avoid burning the beans. It therefore absorbs heat more strongly and releases moisture more quickly. This influences the taste significantly, and not exactly for the better.
Conclusion
We at SIMON&BEARNS have so far consciously decided on only one decaf coffee. So far, only the so-called E.A. Sugarcane process has been able to convince us as a method for decaffeination. For all other methods, the environmental aspects and/or the taste are not compatible with our philosophy. Nevertheless, we hope that research will produce an economical "caffeine-free" or "low-caffeine" coffee plant in the coming years that is convincing in terms of taste.
Otherwise, it is useful to know that coffee in the EU may only be sold as caffeine-free if it contains 0.08% or less. The difference to raw coffee, which may still contain < 0.1%, comes with the roasting, which extracts further caffeine. With a caffeine content of 0.2%, one speaks of a "low-caffeine" coffee. For comparison: an Arabica coffee contains about 1.2% caffeine and a Robusta coffee up to 2.6%. Therefore, decaffeination methods should always be viewed in terms of their duration and sustainability, depending on which coffee variety is used.
Do you have any more questions about this very complex topic? Please feel free to contact us or write to us! We look forward to your feedback!
Your SIMON&BEARNS Team
Decaffeinated coffee - background, production, taste
Is this even coffee? This is a question many ask themselves when confronted with decaffeinated coffee. Yet for many, it is a worthwhile alternative. Especially for people who are sensitive to caffeine, perhaps have pre-existing health conditions, or cannot consume caffeine due to certain medications. Pregnant women also often limit their coffee consumption and switch to decaffeinated alternatives. Some people just want to enjoy a delicious cup of coffee late at night without having to worry about their sleep. Therefore, this week we want to clarify where decaffeinated coffee comes from, how it is produced, how it should taste, and what our opinion is. So, enjoy the read!
Background and History
The history and idea of decaffeinated coffee originated in 1903 following the death of the father of Ludwig Roselius, who founded Kaffee HAG in Bremen. The doctors determined the cause of death to be a caffeine overdose, and Ludwig wanted to spare others this fate. He therefore conducted research for 3 years and ultimately developed the Roselius process for decaffeinating coffee. For this, he used the carcinogenic solvent benzene, which extracted the caffeine from the beans. Decaffeinated coffee, also known as decaf, was born. After the discovery that benzene is carcinogenic, it was banned for such purposes. However, many are still familiar with this method, which is why decaffeinated coffee is often still looked down upon and considered unhealthy. Over time, "healthier" methods were therefore developed, which we would like to introduce to you now.
The Decaffeination of Coffee - 4 Methods
The question might arise here as to whether a naturally caffeine-free coffee plant already exists. In theory, this is possible, but in practice, these low-caffeine plants are very inefficient and cause farmers very high cultivation costs. Therefore, while research into these plants continues, it is not yet a worthwhile alternative to the equally complex coffee decaffeination processes.
Coffee is therefore decaffeinated using two overarching methods: firstly with solvents, and secondly without solvents. These can be further subdivided according to the agents and processes used. It should be noted that the processes have become much better in terms of quality and taste over time.
In general, all processes work with raw coffee, i.e., green beans that have not yet been roasted. This raw coffee is first made to swell with hot water and steam in order to then be decaffeinated using the respective method. The processes are repeated several times to reach the EU caffeine limit of < 0.1%.
Decaffeination with Solvents
Direct Decaffeination - Ethyl Acetate or Dichloromethane
For both solvents, the coffee beans are first made to swell with hot steam for 30 minutes. Once the beans have reached a certain stage, they are soaked in ethyl acetate or dichloromethane for 10 hours. Both solvents are removed as completely as possible after the 10 hours by means of a 10-hour drying process. Especially with dichloromethane, complete removal is of the utmost importance, as it is suspected of being carcinogenic. We therefore strongly advise against this method. The taste is also impaired here.
Ethyl acetate, on the other hand, can be described as a natural solvent because it is obtained from natural sources such as fruit or cane sugar. Furthermore, no health concerns have been found here. This direct decaffeination removes 97% of the caffeine. We at SIMON&BEARNS have opted for this process because it best combines the advantages of taste and efficiency for us! Therefore, try our Decaf-Coffee from Colombia, which we have roasted as an omniroast so that both espresso and filter coffee lovers can enjoy it! The beans contain 0.01-0.03% caffeine and are thus significantly below the EU limit.
Indirect Decaffeination
This process is extremely complex and not exactly environmentally friendly. Here, the green beans are first boiled until all water-soluble components have been extracted. This water mixture is again treated with ethyl acetate or dichloromethane to remove the caffeine. The "empty" beans are discarded and the caffeine-free water mixture is added to new beans. Here, only the caffeine is extracted by boiling the beans with the water, creating a solubility equilibrium. Feel free to ask your trusted chemistry teacher about this; we just know: it works. This step is repeated until the threshold of < 0.1% is reached. Fortunately, this very uneconomical and environmentally harmful process is almost no longer used.
Decaffeination without Solvents
The Swiss Water Process
This also very wasteful solvent-free process for decaffeinating coffee is very similar to indirect decaffeination, just without solvents. Again, the beans are boiled in hot water until all water-soluble components have dissolved. The beans are discarded again and the water mixture is filtered through an activated carbon filter. As a result, again only the caffeine is extracted, and the addition of new green beans restores the solubility equilibrium. The advantage of this method is that the aromas remain completely in the coffee. Incidentally, the process was developed in the late 70s by the Swiss Water Decaffeinated Coffee Company.
CO2 Method
This method uses "supercritical carbon dioxide" or liquid CO2. First, the raw coffee is made to swell again with steam and then rinsed with CO2 at 73 - 300 bar to remove the caffeine. The process is repeated until the EU limit of < 0.1% is reached. The liquid CO2 is then evaporated in a controlled manner so that it can be reused.
The Taste
Ok, we admit it. Decaf coffee doesn't quite reach the level of "normal" coffee. For one thing, this can be due to the decaffeination method, which extracts aromas; for another, roasting a decaffeinated coffee bean is much more difficult. Every decaffeination process makes raw coffee porous. As a result, the roasting process must be strongly adjusted and shortened to avoid burning the beans. It therefore absorbs heat more strongly and releases moisture more quickly. This influences the taste significantly, and not exactly for the better.
Conclusion
We at SIMON&BEARNS have so far consciously decided on only one decaf coffee. So far, only the so-called E.A. Sugarcane process has been able to convince us as a method for decaffeination. For all other methods, the environmental aspects and/or the taste are not compatible with our philosophy. Nevertheless, we hope that research will produce an economical "caffeine-free" or "low-caffeine" coffee plant in the coming years that is convincing in terms of taste.
Otherwise, it is useful to know that coffee in the EU may only be sold as caffeine-free if it contains 0.08% or less. The difference to raw coffee, which may still contain < 0.1%, comes with the roasting, which extracts further caffeine. With a caffeine content of 0.2%, one speaks of a "low-caffeine" coffee. For comparison: an Arabica coffee contains about 1.2% caffeine and a Robusta coffee up to 2.6%. Therefore, decaffeination methods should always be viewed in terms of their duration and sustainability, depending on which coffee variety is used.
Do you have any more questions about this very complex topic? Please feel free to contact us or write to us! We look forward to your feedback!
Your SIMON&BEARNS Team