Gourmet Coffee Snob

Decaffeination is the act of removing caffeine from coffee beans
and tea leaves. All decaffeination processes areperformed on unroasted
(green) coffee beans, but themethods vary somewhat.

They generally start by steaming the beans. The beans are then rinsed
in some solvent that contains as much of the chemical composition of coffee as
possible without also containing the caffeine in a soluble form.

The process is repeated anywhere from 8 to 12 times
until it meets either the international standard of having
removed 97% of the caffeine in the beans or the EU standard
of having less than 0.10% caffeine by mass in the coffee
at the end of the process.

Coffee contains over 400
chemicals important to the taste and aroma of the final
drink, this effectively means that no chemical reaction
will remove only caffeine while leaving the other
chemicals at their original concentrations.

While they are occasionally referred to informally as "decaffeinated,"
soft drinks without caffeine are prepared by simply leaving
caffeine out in the first place.

Coffee arabica normally
contains about half the caffeine of coffea robusta, and a
coffea arabica bean containing a tenth as much caffeine as
a normal bean has been found by some Brazilian scientists.

This may change how low caffeine coffee is produced in the
future. But for now, one of several methods is employed.
The first commercially successful decaffeination process
was invented by Ludwig Roselius and Karl Wimmer in 1905.
It involved steaming coffee beans with a brine (salt water)
solution and then using benzene as a solvent to remove the
caffeine. Coffee decaffeinated this way was sold as Cafe
sanka in France and later as Sanka brand coffee in the US.

Now THIS is the way we rock it at SpotaJava Coffee

The Swiss Water Process (SWP) method of decaffeination is a
patented process that uses water only and results in the best tasting coffee. All of our decaf coffees are processed by the "all natural" and "chemical free" Swiss Water
Process method

First, the beans are cleaned and soaked water, partially
saturated with coffee flavor solids, in preparation for
caffeine extraction.

Next, the beans are immersed in the flavor-charged water.
Initially the water is caffeine-free, and as a result the
caffeine diffuses from the beans into the water.

Since the concentration of flavor components in the bean
and in the water are equal, only the caffeine is removed,
leaving the flavor intact. The water then passes through a
carbon filter that traps the caffeine.

The now caffeine-free,
flavor-charged water flows back to the beans to remove more
caffeine. This process continues for approximately 8 hours,
until the beans are 99.9% caffeine-free.

Following decaffeination, the trapped caffeine is removed
from the carbon filter. The flavor-charged water is then
recycled to the start of the process for the next batch of
beans.

All of your shamefully rich soothingly smooth spotajava decaffeinated coffee
is processed using the swiss water process. This further guarantees
your coffee cup holds nothing less than the most extravagant coffee
drinking taste experience that you and your taste buds can have.

Be sure to login to spotajava coffee for all of your decaf coffee drinking and gift giving needs…
Home of premium connoisseur peaberry coffee…your ultimate coffee indulgence.

~~Sherrill~~
the gourmet coffee snob sez
Always Drink Better Coffee
SpotaJava Coffee

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