Health Page 3 (#)
„Caffeine is a naturally occurring substance found in theleaves, seeds or fruits of more than 60 plants. These include coffee and cocoa beans, kolanuts and tea leaves, which are used to make many favorite beverages such as coffee, teaand cola drinks, and foods such as chocolate. Caffeine also is extracted from plants andmanufactured synthetically for use as a flavor in some food products.“
http://www.koffeekorner.com/health3.htm - Cached
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„Caffeine is naturally occurring in the leaves, seeds orfruits of more than 63 plant species worldwide. The most commonly known sources ofcaffeine are coffee and cocoa beans, cola nuts and tea leaves. The amount of caffeine infood products varies depending on the serving size, the type of product and preparationmethod. With teas and coffees, the plant variety also affects caffeine content.“
http://www.koffeekorner.com/health5.htm
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View topic - Genetically engineered decaf coffee - Coffee Forum
„Researchers say they have genetically engineered coffee plants that have 70 percent less caffeine than usual in their leaves. The crucial question for brewing coffee - whether beans from those plants will have less caffeine - won't be known for three to four years when the plants mature, said study author Shinjiro Ogita.“
http://www.coffeeforums.com/ viewtopic.php?p=5297
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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/
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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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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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