Tea & Coffee 03/02 - Decaf Dialogue (#)
„In addition, the added costs of shipping to and from decaffeination facilities makes the decaffeinator’s cost structure vulnerable to increases in transportation costs. Further, delays in custom’s entries, exacerbated by the tragic events of 9/11, have increased the costs of financing and made the costs of “pipeline fill” for roasters vis-a-vis decaf coffee somewhat greater. All of this adds up to more pressure on the decaffeinator than is in the tank of a supercritical carbon dioxide processor, and that’s a lot.“
http://www.teaandcoffee.net/0302/coffee.htm - Cached
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„mixing decaf coffee with caff green tea, hmmm “
http://www.coffeeforums.com/ viewforum.php?f=11&topicdays=0&start=50
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„ Topic: mixing decaf coffee with caff green tea, hmmm “
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Tea & Coffee 03/03 - Comments on the Decaf Coffee Market
„and president, noted that his company’s business has also been growing steadily over the past year. “We’ve taken great care not only to understand how best to decaffeinate coffee with 100% pure water, but we’ve also invested a lot in understanding the decaffeinated coffee drinker so that we can work with our roaster/customers in helping them communicate with those coffee drinkers.” Asked about the newer entries into the ‘100% water’ decaffeination arena, Dennis had this to say, “We’re flattered to see our competitors introducing “100% water” and “pure water” processes but we’ve been decaffeinating with pure water using our patented process for a long time - we believe the quality of our product reflects that experience.…our plant, by the way, has been open to tours since the day it opened.”“
http://www.teaandcoffee.net/0303/coffee.htm
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Caffeine and The Bean (INeedCoffee.com)
„The first is called the Swiss Water Process method. Decaf coffee made with this method can be found at most gourmet coffee shops, organic food grocery stores. The other decaffeination processes use some sort of a chemical solvent. In this article, I'll explain the essential aspects of the chemical removal process then I'll discuss a specific variation of the chemical process termed the Super Critical Carbon Dioxide method.“
http://www.ineedcoffee.com/99/06/decaf/
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„Flavour-charged water circulation is unique to the Swiss Water process and prevents most of the flavour compounds within the beans from dissolving during decaffeination, whilst at the same time the caffeine from the beans is absorbed into the surrounding liquid." So far, so wet. "We then use a series of activated carbon filters to remove all the caffeine from the flavour-charged water, and it can be used again for the next batch of beans. It's a remarkably efficient process, and an expensive one, not least because of the strict caffeine monitoring involved." So, how are other coffees decaffeinated, then? "Typically, coffee is decaffeinated through a variety of more chemically-reliant, severe processes involving substances like Methylene Chloride, Supercritical Carbon Dioxide or Ethyl Acetate.“
http://www.matthewalgie.com/find_out/ lab-dealing.html
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