Decaffeinated coffee: what is it and how is it made?
Coffee is one of the most consumed and appreciated drinks in the world. Its aroma, flavor and stimulating effect are irresistible for many people. However, not everyone can or wants to consume caffeine, the main active component in coffee. And as an alternative, there is decaffeinated coffee. Caffeine is a substance that acts on the central nervous system, increasing alertness, concentration and mood. But it can also cause unwanted effects, such as anxiety, insomnia, tachycardia and gastric irritation. For these people, there is an alternative: decaffeinated coffee.
What is decaffeinated coffee?
Decaffeinated coffee is simply coffee that has had at least 97% of its caffeine removed. This means it still contains a small amount of caffeine, but much less than regular coffee. Decaffeinated coffee can be made from any type of coffee, whether Arabica or Robusta, and can have different degrees of roast, from light to dark. What differentiates decaffeinated coffee is the decaffeination process, which occurs before the beans are roasted.
How is decaffeinated coffee made?
The decaffeination process consists of extracting caffeine from green coffee beans, that is, before they are roasted. This is done because roasting changes the chemical structure of the beans, making caffeine removal more difficult and damaging the flavor of the coffee. If you tried to decaffeinate a roasted coffee, you would end up with something that tastes like straw. There are three main methods used to remove caffeine from coffee beans: chemical solvents, liquid carbon dioxide (CO₂), or plain water with special filters. Each of these methods has its advantages and disadvantages, and can affect the taste, aroma and quality of decaffeinated coffee.
Chemical solvent method
The chemical solvent method is the oldest and most used to decaffeinate coffee. It involves steaming coffee beans and then repeatedly dipping them in a chemical solvent (usually methylene chloride or ethyl acetate) that binds to the caffeine and, after a while, extracts it from the beans. The coffee beans are then steamed again to remove any residual chemical solvents. This method is efficient and cheap, but it also has some disadvantages. One of them is that the chemical solvent can leave a residue on the grains, which can be harmful to health if consumed in large quantities. Another disadvantage is that the chemical solvent can remove not only caffeine, but also some compounds that give flavor and aroma to coffee, reducing its sensorial quality.
Liquid carbon dioxide (CO₂) method
The liquid carbon dioxide (CO₂) method is a more modern and environmentally friendly method for decaffeinating coffee. It works differently than the chemical solvent method. Instead of using a chemical solvent, it uses liquid carbon dioxide, which is a natural and harmless gas. Liquid carbon dioxide is pressurized and heated, and passes through the coffee beans, where it attaches to the caffeine molecule and removes it from the bean. The caffeine-laden carbon dioxide is then mixed with water, where the water transports the caffeine and the carbon dioxide is recycled to be used again. This method is advantageous because it does not use any chemicals that could leave residues on the beans or affect the flavor and aroma of the coffee. Furthermore, it is more selective, only removing caffeine and preserving other coffee compounds. However, this method also has some disadvantages. One of them is that it is more expensive and complex than the chemical solvent method, requiring special equipment and facilities. Another disadvantage is that it can make the coffee more acidic, which may not please some palates.
Pure water method with special filters
The pure water method with special filters is a more natural and organic method for decaffeinating coffee. It consists of soaking the coffee beans in pure water, which extracts the caffeine and other compounds from the coffee. Then, the water is filtered through activated charcoal, which only retains the caffeine, allowing the other compounds to pass through. The water is then returned to the coffee beans, which reabsorb the compounds that give the coffee flavor and aroma. This method is beneficial because it does not use any chemicals that could contaminate the beans or alter the taste and aroma of the coffee. Furthermore, it is kinder to the grains, maintaining their integrity and quality. However, this method also has some disadvantages. One of them is that it is more time-consuming and laborious than other methods, as it requires several steps of immersion and filtering. Another disadvantage is that it can dilute the flavor and aroma of the coffee a little, making it smoother.
Conclusion
Decaffeinated coffee is a great option for those who love the taste of coffee but prefer to avoid caffeine. Each of these methods has its advantages and disadvantages, and can affect the taste, aroma and quality of decaffeinated coffee. Regardless of the method used to decaffeinate coffee, the goal is always the same: to produce delicious, caffeine-free coffee that can be enjoyed at any time of the day. Decaffeinated coffee is a drink that offers the benefits of coffee, such as flavor, aroma and antioxidants, without the unwanted effects of caffeine, such as anxiety, insomnia and gastric irritation. For many coffee lovers, decaffeination is an attractive option for health reasons or personal preference.