| Methods of Decaffeination |
Back
to previous page |
(In order from least expensive to most expensive)
- Methylene
Chloride: The most common form of decaffeination. The process
utilizes methylene chloride to remove caffeine from the bean.
Water is then used to rinse the decaffeinated beans. Any residual
methylene is burned off during the roasting process as the
vapor point of methylene chloride is much lower than the temperature
of the roasting chamber (approximately 400 degrees F).
- Ethyl
Acetate: This is sometimes called "Natural Decaf"
because ethyl acetate is found in certain fruits. Supposedly,
it is the natural form of ethyl acetate that is used to decafeeinate
coffee, but due to the higher costs, the synthetic form is
commonly used.
- CO2
Process: This method uses carbon dioxide and water(club soda)
to decaffeinate coffee. It can also be considered a "Natural
Decaffeination" process because the lack of any chemical
substances.
- Water
Process (a.k.a. Swiss Water Decaf): This is advertised to
be "All Natural" because only water and carbon filters
are used in the decaffeination process. The taste of water
processed decaf coffees are usually not as good as the methylene
chloride, but very recently, Swiss Water Decaf has improved
their process and their resultant tastes after decaffeination.
Decaffeinated Green Beans Available
Retail (Less
than 132 pounds) Wholesale
(Full Burlap Bags Only)
|
