Caffeine and The Bean (INeedCoffee.com) (#)
„It is a very effective solvent at the high pressures. When the coffee beans are exposed to the solvent, the caffeine migrates to the solvent. When the removal of caffeine is complete, the now caffeine-rich carbon dioxide is passed through either an activated charcoal bed or a bath of water to absorb the caffeine for re-use. Like other chemical methods, the Supercritical Carbon Dioxide method removes 96 - 98% of the caffeine.“
http://www.ineedcoffee.com/99/06/decaf/ - Cached
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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
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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/
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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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„If roasting is too short, the oils won't be brought to the surface and the coffee will have a nutty flavor and lack consistency. Dark roasted beans contain less acid, have slightly less caffeine than lighter roasted beans and have a shorter shelf life, due to the amount of oils on the surface. In darker roasts, it is the roast's smoky, pungent, burnt taste that dominates overtaking the bean's natural flavor. Many times the dark roast's burnt taste will mask beans that are low in flavor and quality.“
http://www.juanvaldez.com/menu/history/ roasting.html
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BSCA - BSCA Certified Roasted Coffees - ASTRO CAFÉ
„From a chemical point of view, the main difference between the two types of beans is found in the percentage of caffeine: 1-1.7 in Arabica and 2-4.5 in Robusta beans.“
http://www.bsca.com.br/ certified.php?lang=en&certified_id=4
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