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Difference Between Decaf and Espresso Coffee

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					                                                 Presented by Daniel Toriola


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                                       Difference Between Decaf And Espresso Coffee
                                                               By Peter Wilson



   When a blind taste test is conducted, it suggests that mostly people cannot make a difference
between a decaf and a regular cup of espresso coffee if both the varieties are well brewed and
processed properly. However, what about those who can make the difference?

One of the methods of getting rid of caffeine from the coffee is to treat coffee with hot water,
subsequently followed by methylene chloride rinse.

You may be totally unaware of the fact that the coffee you get has already been processed with water
previously in an espresso maker, on several occasions. Coffee berries after picking are rinsed properly
for removal of their outer fruit covering. This softens the outer fruit, which is constantly washed, to
purge the residual pulp.

Warming of green unroasted beans in hot water or steam, which opens the pores of the beans, is the
initialization of chemical removal of caffeine. Subsequently, the beans are washed with methylene
chloride that binds to caffeine to flush it away.

On the other hand, beans soaked for several hours in hot water percolates caffeine into the bath.
Addition of methylene chloride is followed by the removal of the beans from the hot water. It only bonds
with caffeine without flushing the flavored components of the beans and then they are re-soaked,
where re-absorption of the flavored components is accomplished.

There is another method known as Swiss Method, in which the beans are soaked in hot water without
the use of methylene chloride. On the other hand, caffeine is removed through activated charcoal by
filtering the water. Relatively pure carbon, which is the altered molecular structure of activated
charcoal, provides large surface area for other molecules to stick to it.

Most manufactures prefer the first method as it is less expensive but there are constant debates on the
issue that the same method degrades the taste of the coffee beans. Major difference among the beans
is made by quality control, but obvious. However, even other techniques are present for caffeine
reduction.

As a result of roasting process, the dark, less acidic roasts contents less caffeine. For those who must
reduce blends of decaf and regular have yet other options.

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For the issue concerning taste, chemical differences are by and large overwhelmed by individual
preferences. Many people can detect absence or presence of caffeine owing to it intrinsically bitter
taste. It a matter of taste whether caffeine makes coffee good or bad.

Peter J. Wilson continually makes detailed reports on things dealing with coffee and coffee making.
You can find his work over at http://www.coffee-espresso-maker-tips.com/espresso-maker.html and
various other sources for espresso maker tips.




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                                          Can You Have Good Decaf Espresso?
                                                           By Peter Wilson



 When it comes to decaffeinated coffee it is pretty much a black and white choice. Most people drink
either regular or decaf, and would never consider switching between, but how much difference in taste
is there really? Many coffee lovers report the inferior taste of decaf, but is that just because it is
something they are not used to, or is there really something in its production that affects the flavor?

A type of coffee plant was recently discovered that produces beans naturally low in caffeine, but until
this finds its way into commercial production we will have to rely on more traditional methods of decaf
production.

The most common treatment to remove caffeine from coffee beans is to soak them in hot water, or
steam them to open the pores, and then rinse them in methylene chloride which bonds with the
caffeine, and is washed away. So it may be the difference in taste of decaf is more to do with the
remaining chemical in the bean than the actual absence of the bitter caffeine.

There is another method which reduces the amount of the chemical that the beans come into contact
with. The beans are soaked for a long period in hot water, which induces the caffeine as well as much
of the flavor in the bean to leak out into the water. The beans are removed, and methylene chloride
added to bond with the caffeine. This is then filtered off and the beans are replaced in the water to
reabsorb some

These methods are relatively inexpensive and so are favored by manufacturers, despite ongoing
questions about how the final taste of the coffee is affected. There is another method which is more
costly, and seems to have less impact on the taste.

This is known as the Swiss method, and it involves no chemical addition to the beans. The beans are
soaked in hot water for a long period of time, and then the whole mixture is filtered through activated
charcoal. This is similar to pure carbon and its molecular make up attracts the caffeine particles to
bond with it during the filtering process. This is a more expensive process and so is generally used for
superior decaf coffees.

If you feel you need to cut down on your caffeine intake, whether for health reasons, or just to get a
good night’s sleep, you don’t necessarily have to switch to decaf. Just changing the type of coffee you
drink can have an impact. Many darker roasts, such as Italian roast often used in Espresso, naturally
have less caffeine because much of it has been burnt off during the roasting process. You can reduce
the effects of caffeine without economizing on taste.

Of course it is a matter of personal choice which type of coffee you use in your espresso maker, but if
you need to cut down on your caffeine intake there are options, and you do not have to settle for an
inferior flavor if you do find that standard decaf produces this.

Peter J. Wilson regularly produces informative papers on news associated to coffee and coffee
making. With his detailed publications (e.g.
http://www.coffee-espresso-maker-tips.com/espresso-maker.html on espresso maker ) he expressed
his deep knowledge in the area.


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