Decaffeination: methods and origin
Wrote at 12:10 by Stefano Urso in: Coffee Quality,
Decaffeination
is a method that dates back to the first part of the twentieth century, around
1905, thanks to the work of Mr. Ludwig Roselius (Germany).
This method
is mistakenly often seen as a process that deprives the coffee of its aroma,
but this is the false: the taste of coffee depends on the concentration of
aromatic substances that develop during the roasting process, while the process
of removing the caffeine is applied the the raw coffee beans. Moreover, the
caffeine, alkaloid content in all types of green coffee, does not confer flavour
or taste to the coffee drink even after the roasting.
The decaffeination phase, whatever the system chosen, is applied before the roasting
process. For decaffeinating the coffee there are three different methods that
use particular substances for dissolving the caffeine into the beans.
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