Decaffeination |
- There are two processes in which caffeine is pulled from the beans: the Direct Process, and the Indirect Process.
- In the direct process, beans are steamed and / or soaked in water. A decaffeinating agent is then mixed directly with the beans to remove the caffeine. Then the beans are soaked and dried to remove the decaffeinating agent.
- In the indirect process, water is mixed with steamed beans to draw out the caffeine. The caffeinated water is separated from the beans and a decaffeinating agent is added to the water to remove the caffeine. Later, the decaffeinated water is reintroduced to the beans to restore any flavor lost in the initial rinsing.
- The ethyl acetate method is one option for the direct process of decaffeination. Ethyl Acetate is a subtance that occurs naturally in fruits. It is added to the water in which the beans are soaking or to the beans which have been steamed. Caffeine from the beans is drawn out and dissolves into the ethyl acetate. The ethyl acetate-caffeine solution is drained from the beans and any residual amounts of ethyl acetate are removed from the beans by heating and evaporation.
- The Methylene Chloride process can be used for either the direct method or indirect method.
- In the direct methylene chloride process, beans are placed in a rotating drum and softened by steam. They are then repeatedly rinsed for close to ten hours with methylene chloride which removes the caffeine from the beans. The solution is drained away and the beans are steamed for a second time for eight to twelve hours so the remaining solvent can evaporate.
- In the indirect methylene chloride process, the beans are soaked for several hours in a water/coffee solution at a near boiling temperature. Gradually the solution draws out the caffeine. The caffeine and water mixture is treated with methylene chloride, which absorbs the caffeine. The mixture is heated to evaporate the solvent and caffeine. Then the mixture is reunited with the beans, allowing them to regain most of the oils and flavors.
- The FDA allows a maximum level of ten parts per million of methylene chloride in coffee beans, however, most decaffeinated coffees contain less than 0.1 parts per million.
- Two non-chemical alternatives to decaffeinating coffee beans are available. One is the Swiss Water Process, and the other is the Mountain Water Decaf Process (which we call the Royal Select Method). In both cases, the green coffee beans are soaked in large vats of water during which the caffeine and flavors release from the beans. This caffeinated, coffee-flavored water solution is then run through a special filter that pulls the caffeine from the water. Once this process is finished, the caffeine-free, flavor-charged water is reintroduced to the beans, restoring any flavor lost in the initial phase. We truly believe that the Mountain Water Decaf process (or the Royal Select Method) of decaffeinating coffee beans is the number one method for quality and flavor of decaffeinated coffee. With the Mountain Water decafs, our importer has total control on which coffees they send to the processing plants, thus the resulting decaffeinated coffees we receive are the best we can get our hands on. We hope you will try our Royal Select decafs. You will understand why everyone says they do not taste like decaf. To learn more about these processes, please visit http://www.descamex.com/descamexi.html and http://www.swisswater.com.
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