The Javagirl Goes A-Cupping (#)
„Jay clues us in to the chemical decaffeination process which was used for this blend. Methylene chloride seems to be the most efficient way to remove caffeine from coffee with no discernible aftertaste. The beans are soaked in a chemical solution to extract caffeine and wax (a natural residue), then dried and shipped. The Swiss-water-process form of decaffeination is better for both the environment and the body.“
http://www.sallys-place.com/beverages/coffee/ javagirl.htm - Cached
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„The water process uses warm water under pressure to extract caffeine. The direct contact method uses water, pressure and methylene chloride to remove caffeine. Direct contact produces a more flavorful cup than the water process, and has been proven non-toxic through clinical trials. Both methods remove 96 to 98 percent of a coffee's original caffeine content.“
http://www.peets.com/.../ coffee_faqs.asp?sid=d29320c4c6e79499ae6ec3359aa2a837
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„Direct Contact Method. After softening by steam, the green beans are flushed with methylene chloride, which extracts the caffeine. The beans are steamed a second time, heated and blown dry. This removes almost all trace of the solvent.“
http://www.koffeekorner.com/health1.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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„Although methylene chloride has not been implicated in any known disease, the FDA has limited the quantity of the solvent to ten parts per million in ground coffee. Your supplier of green decaf should be able to tell you the average remaining in theirs. In an attempt to assuage fears, it is pointed out that the FDA limit relates to green coffee beans, and methylene chloride is quite volatile when exposed to heat -- it vaporizes at 104øF. After the beans are roasted (400øF) and brewed (200øF), there's only a trace of methylene chloride left...if any.“
http://www.aboutcoffee.net/2002/08/ what-is-decaf-anyway.html
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Archived in Coffee Caffeine, Caffeine Coffee