How to deal with coffee beans to become decaf

In this century, scientists have developed three ways to extract and remove caffeine from coffee beans:

(1) Chemical method

The caffeine in the bean is dissolved and carried out with a chemical solvent, which can selectively dissolve the substance, so it will not remove all the substances in the coffee bean, and can retain the best original taste of the bean. Using chemical methods, it is inevitable that there will be trace chemical residues in the coffee bean, but when the coffee bean is roasted at high temperature, these ingredients will be vaporized and lost. You don't have to worry about chemical residues when drinking decaf coffee.

(2) Water treatment

The water treatment method uses water as a solvent to soak steam-treated coffee beans in water to dissolve the caffeine contained in it, but while the water dissolves caffeine, it also dissolves all the water-soluble substances in the beans, even if it is reduced afterwards. It can not restore the original taste of the beans, so the low-caffeine coffee made by this method is often regarded as boring, boring and unloved.

(3) carbon dioxide method

When roasting coffee beans, it produces a large amount of carbon dioxide, which is turned into a liquid under high pressure. Through the coffee beans that have been steam treated, caffeine can be removed without affecting other substances. After relaxing pressure, the liquid changes back to gas volatilization and dissipates, leaving no trace. This treatment leaves the coffee beans almost undamaged, color, shape and untreated general appearance. But factories with such equipment require huge investment, and decaf produced in this way is rare in the world.