The Truth Behind Decaffeinated Coffee

Coffee might owe its popularity to the stimulating compound found in the beans called caffeine. This bitter tasting compound is extracted by steeping its source, the coffee beans, with water through the process of infusion. There are two types of coffee beans that are used in the manufacture of our favorite brew namely: the robusta and the arabica. It has also been shown that the caffeine content in each beans contribute to the various stimulating events in a person.

 

The Truth Behind Decaffeinated Coffee

 

Adverse reactions to caffeine in certain individuals have given birth to another version of the second most popular drink in the world. Although decaffeinated coffee has been unheard of since the ancient times, today it has earned its place among coffee drinkers and non coffee drinkers alike.

For those individuals who fancy a less caffeinated approach in their cup of coffee, here are a few things you should know about what a cup of decaf has.

 

Decaffeinated coffee is not entirely free from caffeine.

Contrary to popular belief, a cup of decaf still contains caffeine. The decaffeinating process only reduces the amount of caffeine found in the coffee beans. Caffeine content from decaffeinated coffee varies from cup to cup yet they generally retain only 1-2 percent caffeine content from its original.

Depending on the roast method and the kind of beans, a cup of decaffeinated coffee generally contains 0-7 mg of caffeine.The number of milligrams of caffeine present are made as an adjustment to individuals who suffer from the unfriendly effects of caffeine even with a minimal dose of 10mg or less in a cup.

 

Decaffeinated coffee is quite popular among coffee drinkers.

A study published by the National Coffee Association has revealed that 1 out of 10 true blue coffee drinkers prefer enjoying a cup of decaf instead of the regular old brew. The study also revealed that majority of these preferences is documented in orders found in a coffee drinker’s orders in their favorite coffee shops and local roasters.

A report published from Scientific American showed that decaffeinated coffee accounts for 12 percent of the entire coffee sales around the world, which is equivalent to nearly 1 billion pounds per year.

 

Decaffeinated coffee is made by the incorporation of chemical solvents into the beans.

The decaffeinating process is by no means a man-made marvel. The decaffeinating process was discovered accidentally by a German merchant named Ludwig Roselius who noticed a change in the coffee beans’ taste and caffeine content after the beans were soaked with seawater.

Today, there are various methods of creating decaffeinated coffee but the most common characteristic out of these methods incorporates the use of solvents such as benzene and methylene chloride. The solvents are generally mixed with the moist coffee beans which aids the removal of caffeine yet helps retain other major compounds in the beans.

 

Decaffeinated coffee could be more acidic than regular coffee.

Regular coffee is known to possess an acidic quality, yet the the decaffeinating process might increase the coffee’s level of acidity. Highly acidic beans are known to contribute to the more acidic nature of decaf than in regular coffee. Most coffee experts would attribute the acidic nature of decaffeinated coffee as a taste enhancer.

This is often described as the most probable reason why coffee drinkers are able to tolerate regular brewed coffee than decaffeinated ones.

 

Some countries have established laws on how to create decaffeinated coffee.

Unknown to many coffee drinkers around the world, a few countries have established rules in creating a decaffeinated brew. A few examples of laws governing the creation of decaffeinated coffee include the European guideline that dictates that every decaffeinated creation must contain less than 0.1 percent caffeine in roasted beans and less than 0.3 percent in instant coffee.

The vast majority of these laws establish guidelines on the accepted processes for caffeinated coffee and the recommended solvents (e.g. carbon dioxide, coffee oil and water) for its creation. These laws were made to ensure that solvent residues which are harmful to the coffee drinker’s health will be reduced. The limits are also there to ensure that good quality cups of decaf will only be produced for the market.

Health conditions have become the ultimate driving force that led to the creation of the equally famous decaf. Although a cup of decaf is less robust than the typical brew, it has grown to become a popular alternative if one wants to cut back on their caffeine intake.

Whether it’s regular coffee or decaffeinated coffee, personal preference is the key element on what makes a cup of decaffeinated coffee taste so good.