Decaffeinated Coffee (#)
„Decaffeinated coffee is coffee which has had almost all of the caffeine removed. Commercial decaffeination processes were started in Germany during the early part of the 20th century. There are different methods of decaffeination, though the end result is more or less the same.“
http://www.britishcoffeeassociation.org/ id71.htm - Cached
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„Peet's wisely carries both types of decaffeinated coffee. In either form, decaffeination certainly seems to work: it would take thirty cups of decaf coffee to equal one caffeinated cup. Where our Decaf Special is concerned, we find it woody in taste and nicely flavorful.“
http://www.sallys-place.com/beverages/coffee/ javagirl.htm
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„Equal Exchange's Naturally Decaffeinated coffees are different. For years we have used the All Natural Liquid Carbon Dioxide (CO2) Decaffeination Process. We hope you'll enjoy your java knowing that it's naturally decaffeinated to be 99.9% caffeine free.“
http://www.equalexchange.com/products/ packaged.html
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The Coffee Review - the world's leading coffee buying guide
„Imagine it's a great recording, but your tweeter and woofer are on the fritz. Judging from this issue's selection of decaffeinated coffees, the decaffeination process tends to pass the taste of fine coffee through some rather attenuated speaker systems.“
http://www.coffeereview.com/article.cfm?id=20
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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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„Coffee is decaffeinated using a variety of processes. All of which are relatively harmless to your health, but harmful to the beverage quality. Almost all the methods of decaffeinating coffee consist of soaking the beans in water to dissolve the caffeine, extracting the caffeine with either a solvent or activated carbon, and then re-soaking the beans in the decaffeinated water to reabsorb the flavor compounds that were lost in the initial extraction. The solvents typically used are methylene chloride or ethyl acetate, which both have a low boiling point. Since ethyl acetate is found naturally in fruits you will hear people call this process "natural." In any case the solvent never comes in contact with the bean itself, but only the water solution containing the caffeine that was previously extracted from the bean. Therefore the process is relatively benign. All methods of decaffeination are based on equilibrium principles and solvent/solute properties. As such, neither all of the caffeine is removed from the coffee, nor are all of the flavor compounds returned or left in the coffee. The chemical composition of decaffeinated coffee is altered, and therefore the flavor and aroma are changed. “
http://www.coffeeresearch.org/science/ decaffeination.htm
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Archived in Caffeine In Decaffeinated Coffee