In spite of limited percentage of caffeine, decaf coffee is quite flavorful. In order to know true value of the decaf coffee, you must know a little bit about its making also. From the methods of making decaf coffee, Swiss water decaf coffee process must be given highest amount of importance. Brief history about the coffee must be understood also.
History of Decaf Coffee
German merchant known as Ludwig has invented decaf coffee accidently. During transportation, coffee has stayed under the water for a considerable amount of time. As the shipment is arrived, experts have found out the fact that caffeine amount is decreased. However, the process has not affected the taste.
Initially, caffeine is removed from the beans in the late 1800s and early 1900s. From, here onwards, decaf coffee has been born.
Three methods are generally observed for the creation of decaf coffee now-a-day. In a direct-solvent technique, use of ethyl acetate and methelyne chloride has been noticed. There is another method connected to the carbon-dioxide. For extraction of caffeine from the beans, high pressure is created through the carbon-dioxide. It may not be possible to give out too much information on the subject.
However, people must talk about the Swiss Water Decaf Coffee. It can be considered as mountain water also. As an element, water is utilized in most occasions. Uses of carbon filter and liquids are seen in most occasions. Caffeine is extracted from the beans quite naturally. Later on, liquid is eliminated from the arena for proper results. Chemicals are not used in the method. Therefore, it can be considered best in most of the occasion.
Swiss water decaf coffee
Difference between Swiss Water Decaf Coffee and other kinds of coffee can be noticed. Chemicals may not be added to the solution ever to present coffee beans in a decaffeinated form. In the base of the method, two basic principals can be noticed.
In the beginning, batches are soaked in hot water. Caffeine may be dissolved properly in the process. Later on the water can be passed through the charcoal filter for a desirable effect. Porosity of the filter has been retained in a perfect manner to hold coffee beans adequately. However, flavorful molecules and oil particle can pass through it quite easily.
Due to saturated nature of the water with the ingredients of flavorful nature, it may not be possible to dissolve the fresh batch. Transportation of caffeine from bean to the water can be noticed at the time.
In this way, the coffee beans can be found without caffeine and great taste. Decaf coffee beans can be found very easily later on. Through Swiss water decaf process, caffeine free coffee beans are created. Used water for the method is pretty rich in flavor. So, it can be utilized once again over the fresh batch. Therefore, Swiss water decaf coffee can be found through this process without loss of any flavor. Later on, coffee is marketed with the label of “Swiss Water Process”