There are two types of coffee. There is the natural kind that
has caffeine and a second kind that has had the caffeine
removed - decaffeinated.
Both varieties come from the same beans. The difference is in
the process of removing the caffeine.
The term decaffeinated is a misconception because there
is still about 3% in the coffee beans.
Decaffeinated coffee is produced by soaking the beans in
water and mixing them with a chemical called ethyl
acetate. This chemical is a natural solvent.
was a time that trichloroethylene and methylene chloride
were used but studies have shown that these are
carcinogens that later on were abandoned.
There is an indirect way of using the ethyl acetate chemical, which
is known as natural decaffeination. The beans are still
mixed in water but ethyl acetate never interacts with
There are other
methods. One uses carbon dioxide. This is also heated
later on to make it evaporate which has proven to be
Studies have shown that charcoal and carbon are also
useful in decaffeinating coffee. This practice
originated in Switzerland and thus is called the Swiss
The only way to preserve the flavor of the coffee bean
without the caffeine is to dry it before it is packed.
The decaffeination process method used is usually printed on
the product label.
The process of decaffeinating paved the way for more
people to drink coffee and allowed coffee companies and
cafes to expand their markets. For people whose systems
cannot tolerate caffeine, their coffee drinking
pleasures have been restored with decafe' coffee.
Follow the advice in this website and you'll have your friends and family
eagerly responding to your next call of
"Anyone for Coffee?"
Did You Know? -
can absorb as much as 300 milligrams of caffeine at one
time. This can be obtained from about 4 cups of coffee.
Additional cups don't work because after this limit is
reached, they don't provide any more stimulation. In
fact, the body has an internal system that neutralizes
caffeine every hour.
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