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You can find at GourmetDirectory.info all information and resource of restaurant, gourmet, business to business, franchise, soft drinks, tea and listing restaurant by state of US. |
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You can find at GourmetDirectory.info all information and resource of restaurant, gourmet, business to business, franchise, soft drinks, tea and listing restaurant by state of US. |
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The Process of Coffee Decaffeination |
| Date Added: November 29, 2008 04:38:01 AM |
| Author: |
| Category: Beverages: Coffee |
| The beverage industry is a major money making enterprise with many competing advertising messages aimed at the consumer on a daily basis. All beverages including coffees, teas, sodas and bottled water are marketed around a major ingredient – caffeine or no caffeine. In the non-caffeine market segment, consumers will notice many terms used to describe the beverages such "decaffeinated", "naturally decaffeinated", and "caffeine-free". As a general rule, beverages should only be considered "caffeine-free" if there was never any caffeine in the ingredients to begin with. This rules out all coffee beans and tea leaves because both contain caffeine in their unprocessed form. For coffee and tea lovers who do not want caffeine in their drink, they should pay attention to both natural variations in caffeine content of various teas and coffee (some have more and some have less) as well as the physical decaffeination process used to manufacture a specific coffee or tea product. So far, there is no method of decaffeination that can remove 100% of the caffeine from coffee. The U.S. standard – which is, by the way, a "standard" and not a law – says that a beverage may be labeled "decaffeinated" if 97% of the caffeine content has been removed. Europe generally follows a higher standard which is closer to 99%, but still not foolproof. And beyond the manufacturers’ control, brewing methods and steeping times (length of time a tea bag is left sitting in your hot water cup) drastically affect the level of caffeine that you end up consuming. Percentages are where thinking about the actual caffeine content of different types of coffee beans, roasts and teas can be useful. For example, Arabica beans normally contain roughly one-half the caffeine of Robusta beans. So whereas a Robusta brew may have 100 mg of caffeine and its decaffeinated equivalent 3 mg, the equal serving of Arabica brew would contain about 50 mg of caffeine and 1.5 mg in the decaf version. Teas also have naturally lower caffeine content than coffee – of any variety. Once you read about the industrial methods of extracting caffeine from a coffee bean, you may want to carefully consider the beverage products you choose. A web search of "coffee decaffeination" or "decaffeination processes" will produce many conflicting, confusing, uninformed/incorrect and sometimes purposely misleading results. With so many consumer dollars at stake, and the sordid historical origins of chemical decaffeination (more later) beverage producers do everything they can to reassure consumers that their beverages are safe and healthy. While there is a kernal of truth in most labels, decaf products labeled "naturally decaffeinated" and "water processed" are particularly misleading. The two methods and four agents of decaffeination help to explain why. Contrary to what you will read, there are both direct and indirect methods of chemical, water, carbon and liquefied carbon dioxide processing agents. The terms "direct" and "indirect" do not tell the consumer anything about whether or what kinds of solvents, chemicals or reagents are used to decaffeinate the product. Direct and indirect refers to whether the chemical, water or carbon dioxide solutions come into direct contact with the coffee beans. Indirect processing methods steam the beans, collect and condense the steam and then remove the caffeine from the condensed water by either solvents or carbon-based filtering – thus the beans themselves are not soaked in the solution. After caffeine is separated (by any of the above methods) from the coffee extract, the concentrated liquid containing coffee solids and flavors are soaked back in to the coffee beans. This is why many people claim that decaf has less taste or quality from unadulterated coffee. |
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