Decaf is not a four letter word
Scorned by caffeine junkies.
Shamefully ordered by the pregnant and elderly. Decaf is a waste of time.
Or at least that is what we’ve been led to believe.
But I feel sorry for decaf. Its bad reputation is undeserved.
To defend it I would like to address 2 myths about decaf.
Myth 1 - It’s full of poisonous chemicals.
One way to decaffeinate coffee is to wash it in the solvent benzene. This is not all that great and benzene may even be poisonous. But decaf sold by coffee roasters concerned with quality is usually decaffeinated using the swiss water method.
This is a far less intrusive process and adds no sinister substances to the beans.
Here’s how it works:
If you didn’t watch the video here’s a breakdown for you.
- Beans get soaked in a special 'green coffee extract' (GCE) intended to prevent flavour compounds escaping the beans.
- The caffeine is absorbed into the GCE.
- Tumble dry the coffee beans.
- No sinister chemicals. Just flavour-filled coffee beans ready for roasting.
Myth 2 - It doesn’t taste good.
The ultimate coffee purist is the decaf drinker. So much do they love the experience of coffee that they’ll drink it even if they don’t get a caffeine hit out of it. I understand many hold the opinion that decaf is an inferior flavour and not worth the trouble. This is because it is not being made well.
It’s treated poorly by most, who do not show it the care and attention it requires to blossom. Decaf is a little harder to work with and because people order it less often it is usually not fresh enough to taste like coffee any more. But if the right care is given to it you’ll hardly know the difference in flavour.
Why not try our Organic Peruvian Decaf
- Tags: Decaf
- Nicholas Hind