Many people don’t see the point of decaffeinated coffee. However, there is an ever growing mover of consumers out there who do want to enjoy the great taste of a cups of Joe without the large dose of caffeine that usually comes with it. But how is this lighter coffee made?
Ludwig Roselius designed the first decaffeination process way back in 1905, and it is largely unchanged since then. The still-green coffee beans are soaked in a solution of water and solvent. However, some companies have adapted this method, first steaming the coffee beans then tumbling them through the solvent in order to make them easier to dry in the long run.
Regardless of which method is used, the reason for doing it is still the same. It manages to remove some of the powerful caffeine molecules and traces of it from the beans themselves.
An astonishing 97% of coffee’s caffeine content can be removed through these two methods. Their effectiveness can dull the taste of the coffee somewhat, as a lot of the dry, earthy flavor that makes a good cup of coffee comes from the caffeine contained within.
Other methods use charcoal filters and sparkling water to try and remove some of that caffeine which gives people a buzz they might not always want. These methods can be even more effective, pushing the active caffeine content down to just a couple of percent rather than few.
People ought to know, however, that it is impossible to remove all the caffeine content from coffee. There is still some residual caffeine contained within the drink, even if the box claims it is decaffeinated.
Decaffeinated coffee is an increasingly large business. 12% of drinkers worldwide are now electing for a drink that is lighter on the caffeine, and that level is constantly growing. Are you going to be one of the 12% making the shift to all the great taste but without the caffeine?
Organo Gold provides a healthy alternative thanks to its use of the Chinese fungus called “Gano Derma”. It’s better for you, and better for us too.