The truth about the decaffeination system
The system or process decaffeinated continues to generate mistrust among consumers. We might think that we have a caffeine-free product in our hands and falling asleep will not be a problem.
But you should know that small residues of it remain in the beans, despite being subjected to decaffeination. Generally, these types of procedures are frowned upon due to the use of chemicals, however, only the water method is the only one we could trust.
The clientele whose ages range from 18 to 24 years old, are the big consumers of decaffeinated coffee, a phenomenon that became noticeable in 2017, in Western Europe and Canada. In addition, these young people are also great consumers of specialty coffee.
Experts in the field assure that there is a lot of misinformation about decaffeinated roasting, a procedure that is not at all simple and that a series of rules must be taken into account. Fortunately, Incapto Coffee, is ready to help and clarify doubts regarding everything related to the decaffeinated system, which we will be explaining shortly.
What is caffeine?
Caffeine is an exciting substance characteristic of coffee, which at the same time works as a natural insecticide for the coffee tree. It is a stimulant and at the same time an appetite suppressant. Some claim that it is one of the big reasons why many consume this popular drink. In fact, one of its most famous characteristics is that it is usually able to prevent sleep, which is why it is a favorite among students and people who work night shifts.
Certain varieties of coffee contain more than others. For example, Robusta has 2 and 3.5% while Arabica is below with 0.9% and 1.5%. The latter is one of the most used beans when subjecting coffee to the decaffeination system.
In case you didn't know, Caffeine is classified as the most consumed drug in the world. We can also find it in other beverages and foods, specifically tea and chocolate, however, is more related to coffee.
Coffee is made up of more than a thousand chemical substances. In the case of caffeine, it is a methylxanthine. Xanthines are a derivative of nucleic acids. Despite being little known, Our body only produces one of them, which is uric acid. Although we are able to produce xanthines and uric acid, we are not able to synthesize caffeine.
In short, xanthine methylation only occurs in plants. To explain it better, the Plants are responsible for producing the three most consumed methylxanthines. What are they? Caffeine, very present in coffee, cola and energy drinks. Theophylline from tea and theobromine from cocoa.
According to the chemical definition, trimelthixanthine belongs to the family of alkaloids. Because it acts as a stimulant of the central nervous system, it can be obtained naturally and in smaller quantities in products such as tea, cocoa and chocolate. It is even added to soft drinks, stimulants and drugs.
Origin of the decaffeination system
It all goes back to 1820, when the chemical German Friedlieb Ferdinand Runge, discover caffeine. It is important to note that Runge did not use the process that led him to discover it, to proceed with the commercialization of decaffeinated coffee.
Now, after this, various methods were developed to extract caffeine from coffee. Unfortunately, none of them turned out to be successful. Because they significantly changed the flavor of the drink, a process that was not used for a long time.
For 1905, the German merchant Ludwig Roselius, was capable of extracting caffeine from coffee without altering its flavor. But how did he achieve it? Turns out, he soaked the grains and used a benzene solvent. But how did he do it? Turns out, he soaked the grains and used a benzene solvent. Being an effective method, Roselius He patented it and founded Kaffee HAG, a brand that became the main reference for decaffeinated coffee for many years.
From this moment on, new decaffeination systems appeared with the purpose of controlling its flavor. With this, the consumer will be able to enjoy their cup of coffee, but without caffeine.
Is decaffeinated coffee really good?
Consuming decaffeinated coffee is not 100% healthy. That is why it is advisable to lean towards high-rise Arabica beans rather than a caffeine-free coffee subjected to any decaffeination system. In our product sheets you will find information related to the height of coffee cultivation.
It should be noted that, 83% of our coffee is Arabica variety, that is, any of these are lower in caffeine unlike Robusta.
As if that were not enough, decaffeination systems also cause the coffee to change color. But if the grains are subjected to the water process carried out by the Swiss Water company, they will look a uniform color but with shades darker than green brown traditional.
Another characteristic has to do with the weight of the coffee, since it changes completely unlike natural beans. Decaffeinated ones are much lighter and less dense, because they no longer contain caffeine compounds, and this causes them to respond negatively to heat.
What is decaffeination of coffee?
This is a method that, despite completely eliminating caffeine, does not include any specific processing flavors. But the simple act of decaffeinating the beans would already be damaging their structure.
Green coffee beans are subjected to this procedure. The decaffeination system aims to eliminate the caffeine content through industrial methods. With this, this alkaloid is excluded to a greater or lesser percentage, depending on the industrial procedure used, the organoleptic properties of the product could be maintained.
However, the decaffeination system does not eliminate 100% caffeine. That is, these procedures only manage to exclude 97% of the caffeine in green coffee beans.
What are the decaffeination processes or systems?
Carry out the procedure decaffeinated, requires complying with a series of steps, which, believe it or not, will affect the flavor and aroma of the coffee to a greater or lesser extent. In some cases, chemicals are used that turn out to be more harmful unlike other processes that try to be less polluting and offer a slightly more natural option.
As strong defenders of the environment, Incapto Coffee, recommends consuming less processed products and not taking away those properties that nature itself provides in them without any modification. We offer you the Swiss Water decaffeinated coffee beans, being a chemical-free and delicious product.
That said, below we will detail the different decaffeination methods.
Decaffeinated in water or Swiss Water
In this method, caffeine is extracted. To achieve this, a saturated water-based solution and caffeine-free green coffee extract and finally the beans are dried. In fact, Swiss Water It ensures that its process is sustainable and has an organic certificate, because it does not include chemicals that could harm the quality of the product.
Thanks to this process, the organoleptic properties of the coffee are preserved. That is, its nuances and aroma.
Decaffeinated based on methylene chloride
In this case, methylene chloride will be applied to comply with the solvent function and thus extract the caffeine. This has as purpose is to preserve as much as possible the original aroma and flavor of the coffee. Once the caffeine is extracted, the methylene chloride residues must be eliminated, ensuring that the remaining product is not harmful to health. Finally, the decaffeinated beans are allowed to dry.
Decaffeinated with sugar cane or sugar cane
For this procedure they use the Ethyl acetate made from fermented molasses extracted from sugar cane, as a solvent. As is well known, fermentation produces ethanol which combines with acetic acid, thus producing ethyl acetate which is then used to eliminate caffeine. Once this is finished, it is left to dry and decaffeinated.
Pressure or CO2 decaffeination method
The Carbon dioxide in a liquid or supercritical state is used to carry out this process.. First the beans must be moistened, then the coffee is subjected to a pressure of 275 atmospheres and CO2 is circulated between the beans. Carbon dioxide penetrates into the bean due to the high pressure and manages to completely dissolve the caffeine. CO2 is separated from the alkaloid using only water. Finally, it is dried decaffeinated.
It is important to clarify that the quality of a cup of natural coffee will never be the same as that of a decaffeinated one, no matter how good the processes are.
Who consumes the most decaffeinated coffee?
As we indicated previously, caffeine-free coffee has become a favorite among the so-called millennial public. The National Coffee Association (NCA) published a report in 2017 detailing that young people of this generation (18 and 24 years old) in the United States lead the consumption statistics, representing 19%, while those between 25 and 39 years old, at that time occupied third place despite the fact that in 2016 they led the figures with 20%.
More than a medical recommendation, the consumption of decaffeinated has become a selection, since the majority of those surveyed agreed to limit their coffee intake.
We know that caffeine can cause side effects, such as increased blood pressure, insomnia, accelerated heart rate, dehydration and even anxiety, but there are healthier options with low levels of caffeine, such as high-altitude Arabica.
That is why in Incapto Coffee, we never tire of looking for natural products free of chemical processes, that help with the conservation of the environment, let's make responsible consumption without decaffeination and without encapsulating ourselves!
That is why we adjust to your needs and have the specialty that you were looking for, it is about Swiss Water Brazil Decaffeinated Blend Coffee, a natural product that you can find in the product catalog of Incapto Coffee.
As strong defenders of the environment, Incapto Coffee, recommends consuming less processed products and not taking away those properties that nature itself provides in them without any modification. We offer our clientele Swiss Water decaffeinated, a chemical-free and delicious product.
