Meilleur café décaféiné par le torréfacteur 94 celcius

Getting started in the world of coffee: Decaffeinated

published on September 17, 2024 — by Marc-Alexandre Emond-Boisjoly — 10 mins of reading —

You have just received your precious bag of 94 Celcius coffee and you have a whole bunch of questions?

Our Getting Started in Coffee series is here to help you take your first steps into the world of specialty coffee. We’ll cover topics like storage, extraction , and roasting basics, among others.

Welcome, and above all, don't hesitate to ask us your questions!

Do you love coffee, but want to avoid the caffeine it contains?

The solution: decaffeinated coffee ! But how do you get decaffeinated coffee while maintaining optimal quality? That's what we're going to explore in this article.

What is caffeine?

Caffeine is a psychoactive compound that acts on the brain and nervous system. Its main effects are:

Reduced need for sleep : it blocks sleep-related receptors, thus delaying the feeling of fatigue.
Energy stimulation : it increases the production of dopamine, providing a boost.
Improved mood : It slows down the reabsorption of dopamine, thus contributing to a feeling of well-being.

However, caffeine can also have side effects, such as:

Increased blood pressure ;
Increased anxiety ;
Deterioration of sleep quality .

The effects of caffeine appear quickly (between 5 and 15 minutes after consumption) and can last up to 12 hours.

Caffeine content of coffee

Arabica coffee contains an average of 1.2% caffeine. During the decaffeination process, this level is reduced to about 0.1%.

Decaffeination Methods

There are three main methods for decaffeinating green coffee beans. The first step in each of these methods is the same: the beans are immersed in a hot water bath to open their pores.

Infographie présentant le principe de décaféination à l'acétate d'éthyle et canne à sucre

Solvent decaffeination methods

These methods use solvents to extract the caffeine from the coffee beans. After extraction, the beans are steamed to remove all traces of solvent. This process is appreciated for its speed. Two types of solvent are used:

Chemical solvents This method, the first historically used to decaffeinate coffee, is still widely used due to its low cost. However, it has a number of drawbacks, including a noticeable alteration in the coffee's aroma and the risk of leaving chemical residues in the beans.
Natural solvents A more recent and natural alternative is the use of ethyl acetate. This chemical compound, extracted from sugar cane, preserves coffee aromas while offering a healthier, more environmentally-friendly solution. This is the one we prefer at 94 celcius for our decaffeinated coffee from the farm of our friends at El Vergel.

CO2 decaffeination method

In this method, carbon dioxide (CO2) is used in a supercritical state, i.e. halfway between the liquid and gaseous state. This supercritical CO2 is dissolved in a steeping solution and, thanks to its high selectivity, dissolves only the caffeine, leaving the coffee aromas intact.

During the process, the solution is filtered to extract the caffeine absorbed by the CO2. Although this method is more complex and costly than others, it has the advantage of preserving almost all the coffee's aromas.

Water decaffeination methods

Although these methods take longer, they are entirely natural and preserve the quality of the coffee:

Swiss method In this method, part of the beans are immersed in hot water. The caffeine and aromas dissolve in the water. The caffeine is then filtered, leaving behind a concentrate of aromas. The remaining beans are immersed in this concentrated solution, allowing the caffeine to dissolve while preserving the coffee's aromas.
French method Steeping: Here, the whole bean is immersed in water, where the caffeine and aromas dissolve. The beans are then dried, while the caffeine is filtered from the soaking solution. Finally, the beans are rehydrated with a new solution that is rich in aroma but caffeine-free.

Bean drying and use of recovered caffeine

At the end of each decaffeination process, the green beans are dried to reduce their moisture content to a level that guarantees their preservation. The ultra-concentrated caffeine recovered by these methods is then sold to industries for the production of sodas, cosmetics or medicines.

Conclusion

In the past, the decaffeinated coffees available on the market were often of inferior quality, as the decaffeination methods considerably altered the coffee's characteristics. However, recent decaffeination techniques, notably the Swiss water method and the ethyl acetate method (extracted from sugar cane), now focus on preserving the coffee's taste quality.

It's now possible to enjoy decaffeinated coffee without compromising on quality, offering coffee lovers the chance to reduce their caffeine intake while still enjoying a high-quality cup of coffee.

References

Javry (n.d.). The different decaffeination processes. Retrieved from Javry
Normcore Coffee (n.d.). The Sugarcane Process Decaffeination Method. Retrieved from Normcore Coffee
The Coffee Quest (n.d.). Specialty Decaf: High Quality Beans. Retrieved from The Coffee Quest

Tags: Café de spécialité Décaféiné Decaféinié Découverte procédé Torréfacteur Troisième Vague

Older Post Back to Coffee Notepad Newer Post