Caffeine has become widely known for coffeerelatively recently, but the technology itself decaffeinated coffee has existed since the beginning of the XX century. As early as 1903, the German Ludwig Rosemus invented a method that allows extracting caffeine from coffee beans so that the coffee itself can be used to make a drink. Nevertheless, the method used by Rosemus did not allow to fully preserve the taste and aroma of coffee, and therefore for a long time the decaffeinated grains were considered bitter, not able to give good taste. However, gradually the process of removing caffeine was improved, resulting in decaffeinated coffee taking its place in the world market. Today the main producers of such grains are the USA, Germany, Colombia and Switzerland.
Method for the production of decaffeinated coffee
Currently, several methods are usedextraction of caffeine from grains. The old method, now called "European", involves soaking coffee in hot water and then treating it with a special solvent to remove caffeine. After that, the grains are again filled with boiling water, washed and dried. This method is the cheapest and has one significant drawback - after processing, a certain amount of solvent remains in the grains, which seriously damages their taste. In addition, the solvent itself is harmful to health, which means that the consumption of such coffee can be considered dangerous.
That is why today morea modern method of decaffeination, in which the grains are soaked in hot water, as a result of which caffeine is removed together with aromatic oils. From the water obtained with the help of activated carbon, caffeine is removed, and the aromatic oils remain dissolved in it. In this water, a new batch of green seeds is soaked, which gives away only caffeine. Coffee beans retain aromatic oils, since the water in which they are soaked is already saturated with them. As a result of this method, it is possible to preserve the aroma of coffee and remove caffeine from the grains.
Finally, Decaffeinated coffee can be obtained by evaporation. Using compressed gas, the grains are processed attemperature 70C with a small amount of steam for several hours. The gas does not leave any traces in the coffee, the grains themselves are released from caffeine, and their taste and aroma remain unchanged.
Currently, decaffeinated coffee representsan object for fierce disputes - some find it quite satisfactory, others argue that decaffeination changes the taste of the drink, while others say that decaffeinated coffee can be harmful to health. However, despite all these and similar arguments, decaffeinated coffee enjoys and will continue to be in high demand. For those to whom caffeine is contraindicated for health reasons, this drink leaves the only opportunity to enjoy an invigorating coffee taste and aroma.