BSCA - BSCA Certified Roasted Coffees - SPRESS CAFÉ (#)
„Decaf: This coffee pass through a decaffeination process where the still green beans are washed in order to remove the caffeine until almost none is left (Max. 0,06%). After this process the beans are normally roasted.“
http://www.bsca.com.br/ certified.php?lang=en&certified_id=7 - Cached
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- Coffee Science Information Centre
„Commercial decaffeination processes were initiated in Germany during the early part of the 20th century. Today there are a variety of different methods employed to remove the caffeine from coffee beans, with all processes safely and selectively removing about 97-98% of the caffeine. The process of decaffeination is carried out while the beans are still'green', before they are roasted and the aroma develops.“
http://www.cosic.org/background-on-coffee/ coffee-production
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CoffeeGeek - Espresso: Espresso Blends, Black Cat Hi Test/Decaf
„I have always assumed that the gooey stuff on the outside of decaf beans arises because of the decaffeination process. This I imagined to be dissolving the caffeine and other stuff with a solvent (hopefully water, but not always), then removing the caffeine from the solvent, putting back by the liquid solvent with all the other stuff, and evaporating the solvent, so that the other stuff is now stuck to the outside of the bean.“
http://www.coffeegeek.com/forums/espresso/blends/ 17976
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The Coffee Review - the world's leading coffee buying guide
„Traditional Process, European Process. A group of decaffeination methods that use solvents to remove caffeine from green coffee beans. The direct solvent method involves treating the beans with solvent, which selectively unites with the caffeine and is removed from the beans by steaming. The indirect solvent or solvent-water method involves soaking the green beans in hot water, removing the caffeine from the hot water by means of a solvent, and recombining the water with the beans, which are then dried. “
http://www.coffeereview.com/ glossary.cfm?alpha=t
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„In the Swiss Water Process the green beans are soaked in hot water to remove the caffeine and compounds responsible for much of the flavor of the coffee. The first batch of beans is then discarded, while the caffeine is stripped from the solution by means of activated carbon filters. This leaves a solution saturated with flavor compounds, which is then used to soak a new batch of green coffee. The principle is that the solution is saturated with all components soluble in water other than caffeine, and therefore only the caffeine in the bean is allowed to escape whereas the rest of the compounds are in equilibrium. Unfortunately, the flavor of batches is intermixed since the chemically saturated solution is used repeatedly.“
http://www.coffeeresearch.org/science/ decaffeination.htm
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„* For great taste with less cafeine buy arabica coffee. It's slightly more expensive, but contains less caffeine than blends that combine arabica and robusta beans. * Roasted coffee beans start to lose some of their flavor within two weeks. Ground coffee begins to lose its flavor in minutes.“
http://www.juanvaldez.com/menu/preparation/ perfect.html
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