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Decaf – Difference in the coffee world

Decaf is coffee without caffeine. Caffeine is the magic drug that keeps us awake. But it’s also an invisible blade that wears us out in silence


Decaf coffee definition



Decaf coffee overview


Excessive consumption of poor-quality caffeine can interfere with the normal functioning of the nervous system and adversely affect brain health. The amount of acid in coffee can also cause stomach ulcers. Or more seriously, causing neurological diseases such as insomnia, anxiety and depression. Now, drink coffee as a guilty pleasure! I am like a person walking on a rope, awake in a dream during the day, then awake tired when the night falls.

To solve that situation, a solution called Decaf was born.


What is decaf?


Decaf stands for decaffeinated coffee. It is coffee made from coffee beans that have had most of the caffeine removed before the roasting and grinding process. They will usually be soaked in organic solvents until all the caffeine inside is absorbed.



According to the United States Department of Agriculture (USDA) regulations, decaf coffee must have no more than 0.1% caffeine, with 97% of the caffeine being completely removed from the batch. But its flavor value is still preserved almost exactly like the original Specialty coffee.


Common methods of decaffeination


Based on indirect solvent


During this process, the beans will be soaked in near-boiling water for several hours. Combine that with the extraction of caffeine, the unwanted flavor components and the oil from the coffee beans will be removed.

The process is continued when the water is transferred to another tank. The seeds will be washed for about 10 hours with methylene chloride or ethyl acetate. These are molecules of a chemical solvent that are selectively bound to molecules of caffeine. In order for the solvent and caffeine to evaporate in this method, a heating step is required. This puts the coffee beans in a liquid state, where they reabsorb the coffee oils and flavors they need.

Ethyl acetate can actually be found in fruit, so many consider this method less artificial and more like a natural process. In all cases, the solvent does not come into direct contact with the beans, but only with the water that has previously soaked the beans.

This method is very popular in Europe, especially in Germany.


Based on direct solvent


In this method, it is necessary to steam the coffee beans for about 30 minutes so that the coffee bean structure is expanded and more receptive to the solvent than the normal state. Over the next 10 h, they were washed several times with methylene chloride or ethyl acetate to remove the caffeine.

The solvent that has absorbed the caffeine is then drained and the eggplant is steamed again. This helps to remove residual solvent layer from them.


Decaffeinated with CO2


The process using Carbon Dioxide (CO2) can be considered the latest method, developed by Kurt Zosel of the Max Plank Institute. This CO2 process will use liquid CO2 instead of a chemical solvent to decaffeinate the coffee beans. It acts selectively on caffeine and removes only alkaloids.

During the CO2 process, one must place the soaked coffee beans in a stainless steel tank. It is then sealed and liquid CO2 is pressed into the coffee at a pressure of between 73 and 300 bar to extract the caffeine.

CO2 acts as a solvent to dissolve and absorb caffeine from the coffee beans. However, the larger molecular flavor components remained. The cost of this method is quite reasonable, so many coffee distributors prefer to use this process for bulk decaffeination. It is inevitable that it is often applied mass to commercial coffees.

Of the many caffeine removal methods above, some can result in a lighter flavor and color variation. But that won’t happen if the beans are decanted using the Swiss Water method. That is also the method that 43 Factory Coffee Roaster chooses for its decaf coffees


Swiss Water Decaf 


In Swiss Water Decaf, the coffee beans are extracted using a natural, chemical-free method of decaffeination, in just four simple steps:

Soak raw green eggplant seeds in hot water to separate them from the caffeine content.

– Filter the water through natural charcoal so that the caffeine molecules can be extracted from the solution. After filtration, there is still unflavored, caffeine-free green coffee bean extract.

Soak in the extract to pull the caffeine out of the new beans, while infusing them with the pure coffee flavor of the original batch.

– Dry the soaked coffee beans, we will get coffee beans ready for roasting and making delicious decaf cups.


Who should drink decaf coffee?


Many people choose decaf drinks because the body reacts to caffeine or it’s simply not healthy. There are some people who should drink decaf coffee

– Women who are pregnant or breastfeeding are the first group to change their coffee drinking habits. Because caffeine intake can directly affect milk supply and nutrition for your baby.

– People with problems such as anxiety disorders and cardiovascular disease. Caffeine is believed to be able to aggravate psychological problems. You need alertness but gentleness, Decaf is a reasonable choice over the stress stimulation that comes from caffeine.

People who are taking certain medications and those who have had addiction problems in the past should avoid beverages that contain caffeine, as the body will react poorly to them.

Teens who are in the process of developing their minds and bodies should also stay away from caffeine. Its stimulation is no different from alcohol and stimulants with the potential to harm the body.

Decaf coffee has had a long journey since 1903 to claim extraordinary taste, and admirable health benefits.

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