Decaffeination Methods
Although caffeine is water soluble above 175F, water alone is generally not used to decaffeinate coffee because it strips away too many of essential flavor and aroma elements. Decaffeination involves the use of a decaffeinating agent. To give the best taste, the decaffeinating agent must be very selective at removing caffeine without disturbing the flavor components. The two best at this are carbon dioxide and methylene chloride. Carbon dioxide is the bubbles in beverages and what we exhale with every breath. Methylene chloride is a light organic chemical that evaporates at warm temperatures.
Process: Chem Free Decaf
The green (unroasted) beans are first softened by steam, to allow the solvent to penetrate the bean. Next, the beans are immersed in liquid carbon dioxide which is under very high pressure. It penetrates the beans and dissolves the caffeine. The carbon dioxide is then drawn off, leaving the beans 97 percent free of caffeine. The solvent residue remaining on the beans dissipates as a gas when the beans return to normal pressure. All coffees labeled “Chem Free” and all Café Fair decafs use this process.
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