Caffeine and The Bean (INeedCoffee.com) (#)

  „Keep in mind that Swiss Water Process coffee beans are generally more expensive than beans treated with a chemical solvent. This is due to the fact that Swiss Water Processing almost always accompanies high-quality arabica beans, while chemical processes are used on both arabica and robusta beans. The Chemical Solvent Method The chemical solvent method is the most commonly used method for removing the caffeine from coffee. Chemical methods remove the caffeine better than the Swiss Water Process method because the solvents used can target caffeine most evenly and effectively.“

http://www.ineedcoffee.com/99/06/decaf/ - Cached

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Some slightly related:

International Coffee Organization

  „In the 'Swiss water process', the green beans are immersed in water and the resulting extract passed over activated carbon to remove the caffeine, as above. The caffeine-free mixture is then added to the partially dried coffee beans before they are fully dried and roasted.“

http://www.ico.org/acoff/caffeine.htm - Cached

Coffee @ nationalgeographic.com

  „Everyday alchemy, coffee roasting coaxes golden flavor from a bland bean. Unroasted beans boast all of coffee’s acids, protein, and caffeine—but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.“

http://www.nationalgeographic.com/coffee/ roasts.html - Cached

:: Dealing With Decaf ::

  „Removing caffeine from coffee beans is nothing new, and there are a number of techniques. The Swiss Water process is an expensive one but it results in the best coffee taste" explains Ewan, putting down his test tubes for a moment. But how does it all work? Ewan goes into technical mode.“

http://www.matthewalgie.com/find_out/ lab-dealing.html - Cached

Café de Colombia - BY ROAST

  „Late last century, a new process was introduced where beans were spun in a hot air chamber heated by natural gas; this system remains the most widely used to date. The chemical make-up of the coffee bean changes during the roasting process: water dissipates in the bean and a series of chemical reactions change sugars and starches into oils, which give coffee much of its aroma and flavor. When roasted, the coffee bean doubles in size, and the caramelization of the sugar turns it from green to brown. The color and appearance of the roasted bean depends on how long it has been roasted for.“

http://www.juanvaldez.com/menu/history/ roasting.html - Cached

NationalGeographic.com (INeedCoffee.com)

  „This site contributes a wonderful map called the "bean belt". The map highlights the coffee growing regions of the world, tells how much coffee the county produces per year, and lists notable beans from the country.“

http://www.ineedcoffee.com/00/01/nationalgeographic/ - Cached

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