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How is coffee de-caffeinated?

So, you’ve just had a long stressful day at work. The kids are tearing the house down and you haven’t even had time to cook. You just need that delicious cup of MF Coffee to put you in that comfort zone, to help you relax. But oh no! Its 7pm and you need to be in bed by 10. You can’t have that delicious cup of coffee that you have been yearning for all day, the caffeine will have you running through the walls all night! If only there was a type of coffee that had the caffeine extracted out it.

Sorry, what? What do you mean that’s already a thing? Decaf? Okay then… I guess it’s time MF Products takes a look at how coffee is de-caffeinated .

First things first, the coffee has to be decaffeinated while it’s still green before it gets roasted. In the past century two methods have been established. Direct and indirect. In my opinion both are excellent in successfully removing all but around 2% of the caffeine. “So, what’s the difference?” I hear you ask, well I’m about to get into it.

The direct method is basically a process where the coffee bean comes in direct contact with the dissolving agent. The conventional way of this process consists of :

1)      Steaming – this comprises swelling the bean with steam which will essentially increase the moisture content of the bean from 12% to 50 %

2)      Solvent – This is where a non-water-soluble organic solvent targets the moisture expanded bean and extracts the caffeine. This done for around 10 hours.

3)      Clean - The beans are then steam sprayed to eliminate all traces of the solvent and return the coffee beans, as best as possible, to their natural, beautiful green state

4)      Dry – Now now, we mustn’t forget that it is extremely important to restore the decaffeinated coffee beans back to their original moisture content level of (8-12%) this causes us to dry the beans back to their optimal moisture levels to ensure that the beans remain It is important now to restore the decaffeinated coffee beans back to their original moisture content level of (8-12%) their finest.

The indirect technique defines a process where the caffeine extraction agent does not come into direct contact with the bean. This is commonly known as the swiss water process. The Swiss Water method is a water-based caffeine extraction process that was developed in Switzerland in the 1930's and trademarked as the Swiss Water Process. This process found a way of using water to extract the caffeine without the loss of other water-soluble ingredients in the coffee bean. The Swiss Water Process is a chemical free coffee decaffeination process where caffeine-free "pre-flavour charged water" is used to extract the caffeine from the green coffee beans.

So yes, there are a multitude of ways for coffee to become decaffeinated, for more insight on the methods leave us a comment or send us a DM @mfproductsuk and perhaps we will drop another blog going in detail for you coffee nerds out there!

Whilst we're on the topic of, MF Products will be launching their decaf range very soon, so keep your eyes open!

shallow focus photography of coffee late in mug on table

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