Virtual Coffee: Feature Articles (#)
„Since caffeine in itself is virtually tasteless, coffee flavor should not be affected by its removal. However, in the process of its removal, coffee beans are subjected to considerable abuse, including (depending on the process) prolonged steaming and exposure to solvent or soaking in hot water and/or liquid CO2. Consequently, most caffeine-free coffees are difficult to roast, which I find is usually the problem with disappointing decaffeinated coffees rather than the impact of the decaffeination itself.“
http://www.virtualcoffee.com/sept_2002/ decafe.html - Cached
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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 History - Learn about coffee...
„1903: German coffee importer Ludwig Roselius turns a batch of ruined coffee beans over to researchers, who perfect the process of removing caffeine from the beans without destroying the flavor. He markets it under the brand named "Sanka" (a contraction of "sans caffeine"). Sanka is introduced to the United States in 1923.“
http://www.javacafe.com/cofhistory.htm
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„In the Swiss Water Process the green beans are soaked in hot water to remove the caffeine and compounds responsible for much of the flavor of the coffee. The first batch of beans is then discarded, while the caffeine is stripped from the solution by means of activated carbon filters. This leaves a solution saturated with flavor compounds, which is then used to soak a new batch of green coffee. The principle is that the solution is saturated with all components soluble in water other than caffeine, and therefore only the caffeine in the bean is allowed to escape whereas the rest of the compounds are in equilibrium. Unfortunately, the flavor of batches is intermixed since the chemically saturated solution is used repeatedly.“
http://www.coffeeresearch.org/science/ decaffeination.htm
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The Coffee Review - the world's leading coffee buying guide
„In the first, start-up phase, green beans are soaked in hot water, which removes both flavor components and caffeine from the beans. This first, start-up batch of beans is then discarded, while the caffeine is stripped from the water by means of activated charcoal filters, leaving the flavor components behind in the water and producing what the Swiss-Water Process people call "flavor-charged water" -- water crammed full of the goodies but without the caffeine. This special water becomes the medium for the decaffeination of subsequent batches of green beans.“
http://www.coffeereview.com/article.cfm?id=61
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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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