How decaffeinate regular coffee into decaf coffee grounds
Coffee lovers, who like to drink coffee, but suffer from the pain of being unable to sleep after drinking coffee, what should we do? People analyze the composition of coffee beans and find out why coffee interferes with sleep, and research methods to decaffeinate regular coffee beans into decaf coffee grounds.
There are many methods of decaffeination for removing caffeine,anddecaffeinate regular coffee intodecaf coffee, decaf espresso,decaf coffee beans and decaf coffee grounds, which can be roughly divided into Direct solvent treatment, Indirect solvent treatment, Supercritical carbon dioxide treatment, Swiss water treatment and mountain spring water treatment.
Direct solvent treatment to make regular coffee into decaf: In the beginning, the direct solvent treatment method used dichloromethane solvent to directly contact the coffee beans. The direct solvent treatment method is also known as natural decaffeination treatment. First, open the pores of the green coffee beans with steam, and add the dichloromethane solvent directly into the coffee beans. After the solvent and caffeine are fused, the solvent full of caffeine is washed away, and the coffee beans are boiled again to remove all residual solvents. The boiling point of dichloromethane is 39.8 degrees, so even if there is solvent residue during the cooking process. There are concerns about the use of methylene chloride as a solvent due to the suspected increased risk of carcinogenicity with prolonged exposure. But the FDA limits the amount of decaffeinated methylene chloride to 0.001%, which is actually lower than that, with minimal side effects.
As with the procedure using ethyl acetate as a solvent, ethyl acetate is usually derived from sugar cane, so when used, the direct solvent method is sometimes referred to as the sugar cane decauterization method. This method is usually used for decausing in Colombia. But ethyl acetate is a highly flammable substance, and therefore more dangerous.
This is one of the most traditional methods of extracting caffeine, using this commercially developed high-efficiency processing method.
Swiss water treatment method to decaffeinate regular coffee into decaf coffee grounds: As beginning of the swiss water decaf process, the green coffee beans are soaked in hot water, which is called "flavor-charged water" in the Swiss water treatment method. This water contains saturated, green coffee beans. All the flavor factors that should be in it, except for the lack of caffeine, this special water is the most important medium in the subsequent decaffeination process. The resulting flavor-laden water is filtered out of the coffee beans. The flavor-laden water will filter out the caffeine with an activated carbon filter, and the rest is hot water full of pure flavor factors, and then re-soaked with pure flavor factor hot water.
This treatment method is to first let the coffee beans absorb water and expand, and the caffeine molecules are in a loose state in the coffee beans. Liquefied carbon dioxide is added and a pressure greater than 100 atmospheres is created in the water. Carbon dioxide has a high degree of selectivity, and it will not "harm" the carbohydrates and proteins in the coffee beans while dissolving the caffeine, ensuring that the flavor of the coffee beans is not destroyed. The liquid carbon dioxide with the caffeine removed can also be decaffeinated and recycled.
Supercritical carbon dioxide treatment to decaffeinate regular coffee into decaf espresso: Coffee decaffeinated with carbon dioxide has a lower burden on the human body, and according to the research, this method extracts more caffeine than the direct solvent method, and the cost of this method is much higher than that of the direct solvent method.
Mountain spring water treatment to decaffeinate regular coffee into decaf coffee beans: Much like Swiss water treatment, this is the use of another special water, water from glaciers, to extract the caffeine. The company Descamex says they use a special filter to remove the caffeine. Processing results in a decaffeinated, water-based solution that also dissolves coffee solids and can be reused for decaffeinated processing, which is how is coffee decaffeinated with water.
Decaffeinated Coffee - Front Street Coffee Colombian Cymbidium Naturally Decaffeinated Coffee
Cymbidium has a combination of excellent soil and the geographical advantage of growing coffee, and some of the most complex, fruit-based Colombian coffees come from here. This area belongs to the Colombian state company's specially selected alpine coffee beans, known as Colombia's national treasure. With its superior geographical and climatic conditions, Colombian coffee has always maintained a high quality. There are more than 70,000 coffee growers in the region, covering more than 16,000 hectares (39,500 acres). Colombian coffee beans, which usually do not have a special market brand name, are all from the national federation of colombia coffee growers, which has always been known for its strict quality control and active promotion.
The Laboyos Valley in the southern part of the Cymbidium province of Colombia is located at the foot of the Andes, a huge mountain range that is the source of the Magdalena River, which runs north to the Caribbean coast. The valley itself is located around 1300 meters above sea level. Coffee is grown in all surrounding mountains, with an average farm area of about 6 hectares, with about 5,000 trees per hectare. The soil is volcanic, which provides this high-altitude coffee with plenty of organic nutrients.
The coffee varieties grown in Colombia in the early days were Typica and Bourbon, which were replaced by Caturra in 1970. The reason is that Caturra is not only more productive per plant than the former two, but also has a more compact tree shape and can be planted per unit area. More coffee trees.
Caturra is a single-gene variant of Bourbon. It was discovered in Brazil in 1937. Its production capacity and disease resistance are higher than that of Bourbon.
Beginning in 1961, CENICAFE began to study the Timor variety of Robusta lineage, and then bred Timor and Caturra to the Colombian Catimor series. After 5 generations of breeding, in 1982 , CENICAFE released Colombia's first disease-resistant planting variety and named it after the country: Colombian species Colombia, and then after leaf rust appeared in 1983, Colombian species began to be planted in large numbers.
Then CENICAFE continued its research and development. In 2002, it released the second disease-resistant variety, Tabi (a hybrid of Typica, Bourbon and Timor), and in 2005, it released the most successful disease-resistant variety, Castillo, in 2008. After the outbreak, Colombia began to vigorously promote Castillo cultivation.
Castillo is based on Colombian species, and it was cross-bred with Caturra until the tenth generation. Although it was not favored by industry practitioners when it first appeared, but in recent years, there is no lack of elegant and meticulous flavor in the market. batch.
Brewing method: three-stage extraction. Steam with 30 grams of water for 30 seconds, fill the water in a circle with a small flow of water to 125 grams, and divide into sections. When the water level drops and the powder bed is about to be exposed, continue to inject water to 225 grams and stop water injection. When the water level drops and the powder bed is about to be exposed, remove the filter cup , (the steaming starts timing) the extraction time is 2'30".
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