Virtual Coffee: Feature Articles (#)
„Note that both methylene chloride and ethyl acetate evaporate very easily. Even if small amounts of solvent remain in the beans, it is highly unlikely that significant residues survive the high temperatures of the roasting and brewing processes that occur before the coffee is actually drunk. Nevertheless, consumers' almost metaphysical fear of such substances has led to the commercial development of alternative processes.“
http://www.virtualcoffee.com/sept_2002/ decafe.html - Cached
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The Coffee Review - the world's leading coffee buying guide
„Note that both methylene chloride and ethyl acetate evaporate very easily. Even if small amounts of solvent remain in the beans, it is highly unlikely that significant residues survive the high temperatures of the roasting and brewing processes that occur before the coffee is actually drunk. Nevertheless, consumers' almost metaphysical fear of such substances has led to the commercial development of alternative processes.“
http://www.coffeereview.com/article.cfm?id=61
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„"Typically, coffee is decaffeinated through a variety of more chemically-reliant, severe processes involving substances like Methylene Chloride, Supercritical Carbon Dioxide or Ethyl Acetate. In fact, Ethyl Acetate is a natural substance found in fruit but, like the other chemical processes, it can leave a distinctive aftertaste that most coffee drinkers can detect." Thanks for the Ewan. Now, for those of us without a scientific mind, there is a simpler version! The Swiss Water process uses water - no nasty chemicals - to remove the caffeine, but not the flavour.“
http://www.matthewalgie.com/find_out/ lab-dealing.html
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„It all depends on how your chosen tea is decaffeinated. Tea that has been decaffeinated with a solvent (such as Ethyl Acetate) is going to have a much lower level of EGCG, than a tea that has been processed with a water/carbon dioxide method. Water decaffeinated tea will retain almost 95% of its EGCG.“
http://coffeetea.about.com/library/weekly/ aa100501a.htm
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International Coffee Organization
„Ethyl acetate is included on the FDA list of chemicals "Generally Recognised As Safe" for use as flavouring agents in foods. It occurs naturally in many fruits at levels higher than the traces found in decaffeinated coffee.“
http://www.ico.org/acoff/caffeine.htm
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