The Coffee Review - the world's leading coffee buying guide (#)
„The direct solvent process opens the pores of the beans by steaming them and applies the solvent directly to the beans before removing both solvent and caffeine by further steaming. The indirect solvent process first removes virtually everything, including the caffeine, from the beans by soaking them in hot water, then separates the beans and water and strips the caffeine from the flavor-laden water by means of the caffeine-attracting solvent. The solvent-laden caffeine is then skimmed from the surface of the water, and the water, now free of both caffeine and solvent, is reunited with the beans, which soak up the flavor components again. The beans are then dried and sold.“
http://www.coffeereview.com/article.cfm?id=61 - Cached
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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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„Roasted whole coffee beans keep fairly well. The bean itself is a protective package, albeit a fragile one. Stored in a dry, airtight container to prevent contamination or contact with moisture, roasted whole-bean coffee holds its flavor and aroma for about a week.“
http://www.coffeereview.com/ reference.cfm?id=157
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„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. Freezing is not necessary to maintain the flavor.“
http://www.juanvaldez.com/menu/preparation/ perfect.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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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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Archived in Caffeine