Paul Delima Coffee

Decaffeinating Whole Coffee Beans
Updated Friday 07 July, 2000
by Shawni Groezinger

The number of coffee drinkers keeps on growing but some consumers turn out to be more environmentally conscious and health-savvy, so they prefer to drink the decaffeinated one. Some coffee drinkers cannot endure the harmful effects of coffee, but they still would like to enjoy the taste and everything that comes with it. So, have you ever considered in-house coffee decaffeination? Decaffeinating whole coffee beans is not very practical compared to buying the available decaffeinated coffee in the market. But if you are eager to use your time and resources, it is possible to do the process.
Caffeine is a white, bitter and crystalline alkaloid that acts as a stimulant. It is found in the leaves, fruits and seeds of some plants; and is normally consumed by people in substance sourced from the extracted properties of a coffee plant seed that is commonly known as coffee bean. Caffeine works as a stimulant for the nervous system, momentarily wards off sleepiness and brings back alertness. Caffeine is poisonous if taken in large doses; however, normal consumption causes some known health benefits and risks.

Decaffeination is a method of extracting the caffeine from coffee. It is an essential industrial process of extraction through water, super-critical carbon dioxide or organic solvents. So if you want to remove the caffeine, you have to consider that there are more choices at hand. Decaffeinated and different-flavored coffees are already available in the marketplace. Decaffeinating is an industrial procedure so doing the process in your home will take you a lot of time, money and effort.
On the other hand, one of the easiest and most fundamental techniques in removing the caffeine from coffee that you can do on your own is identified as the Swiss water decaffeination. In hot water, saturate a batch of green and unroasted whole coffee beans. The solution will absorb the caffeine and the flavor. The coffee flavor and the caffeine obtained from the water solution will go through the process of carbon filter in order to block the caffeine but not the taste. Set aside and discard the unflavored and decaffeinated beans.
Add a new set of unroasted beans to the solution and go over the same process so that the absorption of coffee flavor in the water solution intensifies. Repeat the procedure a number of times to have a better quality of the finished product. But bear in mind that in-house decaffeination will entail a lot of consumption because those bunch of beans that put into waste.
On an industrial sense, Swiss water process is very impractical. Some coffee industries seldom produce decaffeinated coffee through this method. Nonetheless, said process is the safest technique because it involves none of the high pressure vessels and toxic solvents in more effective procedures.
However, being a simple way of decaffeination, its key disadvantage is that the caffeine from the whole coffee beans will not be fully-absorbed and removed through the carbon filter. Most probably, twenty percent (20%) may remain and the lengthened exposure to the solution will permanently reduce the taste of the coffee beans.
About the Author
Drinking a cup of java from whole coffee beans will add quality taste to your cup of coffee. Buy whole coffee beans for the best cup of morning brew.

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