Decaffeination: What is the most common method?

How to brew decaffeinated coffee beans? The most common method

Caffeine is a chemical found naturally in coffee beans that has a stimulating effect on the nervous system. However, for some people, consuming too much caffeine may cause discomfort or other health problems. In order to reduce caffeine intake, many people choose to decaffeinate. Here are some common decaffeination methods.

1. Starbucks Americano Solvent Method

The solvent method is currently the most commonly used and cost-effective method for decaffeinating coffee. This method uses organic solvents (such as carbon dioxide, ethyl acetate, etc.) to contact green raw beans containing caffeine and remove most or all of the caffeine through an extraction process.

First, the green beans are soaked in a solvent to allow them to fully contact the solvent and absorb the soluble substances in it. The mixture is then treated at appropriate temperature and pressure to promote the extraction process. During this process, the solvent combines with the caffeine and extracts it from the beans. Finally, the solvent is removed from the coffee beans by distillation or other methods and recycled.

2. Water Law

The water method is another common method of decaffeinating coffee. This method uses water to treat raw green beans to remove the caffeine.

First, the green beans are soaked in water for a period of time to allow them to be in full contact with water. Subsequently, they are heated at an appropriate temperature and maintained for a certain period of time to promote the extraction process. During this process, the water penetrates into the beans and reacts with the soluble substances in them, including caffeine. Finally, the liquid containing caffeine is separated from the solids by filtration or other methods and recycled.

3. Supercritical Carbon Dioxide Method

The supercritical carbon dioxide method is an efficient, environmentally friendly method for decaffeinating coffee without the use of organic solvents. This method uses supercritical carbon dioxide (carbon dioxide in a critical state between liquid and gas under high pressure and high temperature) to treat green raw beans.

First, the green beans are placed in a high-pressure container and supercritical carbon dioxide is added. Then, by adjusting the temperature and pressure, the carbon dioxide reaches a supercritical state and reacts with the caffeine in the coffee beans. In this process, supercritical carbon dioxide has a strong dissolving power and can effectively extract caffeine from the beans. Finally, the solvent is removed from the coffee beans by lowering the temperature and reducing the pressure, and it is recycled for reuse.

4. Indirect elimination method

Indirect decaffeination is a relatively new method of decaffeinating coffee. Instead of directly treating the green beans themselves, the caffeine is removed from already roasted or brewed coffee.

First, the prepared roasted or brewed coffee is sprayed or soaked with a solvent (such as water, ethyl acetate, etc.) or other removers (such as activated carbon, ion exchange resin, etc.). Subsequently, caffeine is removed from the coffee by extraction or other methods. Finally, the treated coffee is restored to its original state through operations such as drying, and is recycled for reuse.

Summarize

The above introduces several common methods of coffee decaffeination, including solvent method, water method, supercritical carbon dioxide method and indirect decaffeination method. Each method has its advantages and disadvantages and applicable scenarios, and needs to be selected according to specific circumstances in practical applications. Regardless of the method used, the goal of coffee decaffeination is to reduce the amount of caffeine consumed to meet the health and taste needs of different people.