The Process of Decaffeination
Two or three cups of coffee a day can give you energy for your daily work. However, do you know if you consume more than this, what can happen to your body? Coffee has its own perks, but it can pose problems, too. A study says that a healthy adult should consume only up to 400 mg of caffeine a day – that is roughly the amount of caffeine in four cups of brewed coffee.
For coffee lovers, it’s a challenge to reduce their caffeine intake. They know very well about the side-effects of excessive caffeine intake. Decaffeinated coffee is an excellent way to enjoy your coffee cups as many as you desire. Typically, people just don’t know much about the decaffeination process.
Decaffeination is a process in which regular coffee beans go through a process of reducing almost all the caffeine from them.
Four Ways to Decaffeinate Coffee
Roasted coffee cannot be decaffeinated; therefore, this is always done when coffee beans are still green seeds. It contains 100 chemicals that are important for the taste and aroma. Overall, it’s a difficult process to separate only caffeine from the beans.
Methylene chloride and ethyl acetate are chemical solvents that remove the chemical ‘caffeine’ from coffee seeds, a process called solvent-based process. The solvent-based process again divides into two processes. And so, here’s the overall decaffeination process:
- Direct solvent process– In this the chemical, solvent directly applies to the beans.
- Indirect solvent method– In this process, the treatment of caffeine occurs via the solvent, but the solvent never touches the beans.
- The Swiss Water Process– This method completely depends on two ideas, namely solubility and osmosis, to decaffeinate the beans. The water is then drawn off and passed through an activated charcoal filter, allowing only large caffeine molecules to pass. The completion of the process results in beans with no caffeine. This process is certified by the World Certified Organizations (OCI) and Aurora Certified Organic.
- CO2 method– A recently new process developed by Kurt Zosel. Only liquid CO2 is of use in place of chemical solvents.
We can now understand and conclude that the decaffeination process removes caffeine from the coffee.
Coffee with caffeine is very beneficial, as well, as it’s good for the heart. It reduces the possibility of cardiovascular diseases, keeps the body hydrated, increases your life span, etc; however, people who drink more than three cups of this beverage, must ensure that they get themselves decaf coffee or drink a beverage that has lower amounts of caffeine.
So, choose how you want to decaffeinate your coffee and enjoy your cup!