Decaf has received a bad reputation because of the careless,
inconsistent brewing and holding methods employed by those
who serve the stuff. It doesn't have to be this way. The
solution to make better tasting decaf is to make smaller,
more frequent, batches of decaf so that it does not lose
the original aromas and flavors.
Why Drink Decaf
Many drink decaffeinated coffee for health reasons: to
cut down on caffeine intake or because a cup of coffee
late at night keeps you awake. Be aware, however, even
if you are drinking decaf, you are getting a cup of coffee
that is only 96% to 98% caffeine-free.
How They Decaffeinate Coffee
There are several methods to decaffeinate coffee beans,
but the two preferred methods are: removal of caffeine
by either solvents or water. For those health-conscious
consumers, there has been little evidence that the chemical
used is harmful. Water-processed beans lack the flavor
that is found in the chemically processed beans.
One method for chemically removing the caffeine from green,
un-roasted beans involve the following steps:
First the beans are warmed by water or steam, which opens
up the pores in the bean.
Next the beans are rinsed in a solution of methylene chloride
that extracts the caffeine without removing the flavor
enhancers. The other chemical method involves soaking
the beans in very hot water for a few hours. This allows
the caffeine to seep into the water.
Finally the beans are then removed from the water and
methylene chloride is injected into the water where it
bonds with the caffeine particles but leaves the flavor
enhancers. This water is reintroduced to the beans and
the beans reabsorb the flavor enhancers. To most coffee
experts, these two methods offer the most aroma, flavor
and enjoyment.
There are other, less direct methods of reducing your
daily caffeine intake. Reducing the number of cups you
ingest is an option. Or, you can selectively reduce your
caffeine by cutting the beans per cup and substituting
them with decaffeinated beans. You can also roast your
coffee beans darker. Drinking a darker roast will decrease
your caffeine intake as the higher roasting temperatures
eliminate more of the caffeine in the bean. The darker
roast tends to cut down on acidity while boosting the
flavor.
Some of Preferred Decaffeinated Coffee
Decaf Sumatra: Sumatra is low in acidity, very smooth,
syrupy and thick. It has a hint of earthiness. Sumatra
is the world's most full-bodied coffee. Decaffeinated
Guatemalan Antigua: a bean which is every bit as snappy
and spicy as its caffeinated relative. Decaf
Columbian Supremo: This decaffeinated coffee
offers mild flavors and soft acidity. |
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