How Decaf Is MadeTuesday, January 9, 2018
There are some among us that, even though they adore the taste and smell of coffee, can’t stomach the caffeine. For those, the subject of decaf coffee is perfectly acceptable. One may wonder how it is that coffee beans are stripped of their natural caffeine and if that process somehow affects the quality of the coffee. Decaf coffee is notoriously hard to roast, and as such, there is a noticeable difference in the flavor of decaf. The natural caffeine found in coffee beans contributes to the beans overall flavor; removing it naturally alters the flavor.
The original method for coffee decaffeination required soaking green coffee beans 160-210-degree water. A solvent or activated carbon was then used to extract/dissolve the caffeine. This is when the beans would lose some of their unique flavors, but once the dissolving liquid was drained the remaining batches tended to hold onto their singular flavors. In more recently developed methods, coffee beans from the first batch are be re-soaked in the water solution to reabsorb some of the flavor compounds lost during the decaffeination process.
While decaf coffee typically lacks the robust flavors of traditional coffee, there are several flavored roasts that serve to enhance the decaffeinated bean’s true flavor.
Coffee friendly but caffeine averse? Visit us at Cafe Delirium for decaffeinated versions of all your favorite coffee house drinks. Visit our menu to see both our caffeinated and decaffeinated coffee drinks.
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