DECAF SPECIALTY COFFEE
HOW DECAF SPECIALTY COFFEES ARE MADE
Welcome to your crash course in decaf specialty coffee processing. Until
the unlikely day when decaffeinated beans grow on trees, coffeemakers
will continue to extract caffeine using the following methods:
- The European process – there are various agents that
can be used, but methylene chloride is the primary key here. The
chemical extracts caffeine from the coffee beans, which are then
dried and roasted. Many decaffeinated coffees are made
using this and similar methods, but the chemical process worries
some sippers enough to make the following process popular as
well.
- The Swiss water process – The Swiss know their chocolate,
and they do a great job decaffeinating coffee. While this
is a trademarked name, it is a term generally used to describe
a system that excludes chemicals in the decaffeination process.
All decaffeinated Javámo coffee beans have been treated
with this method, which enlists steam and hot water to release
caffeine. It’s
extremely important that only the highest quality Arabica beans
are used in order to maintain taste integrity.
All Javamo’s decaf specialty coffee beans are put through
the water process – whether it be our Café’ Ooh
LaLa Decaf to our caffeine free Chocomellow
Berry. We believe
that keeping coffee in as natural a state as possible is important. Javamo
premium gourmet coffee beans contain absolutely no decaffeination
chemicals -- after all, they’ve never come into contact with
methylene chloride.
Extending our natural java focus, we recently introduced a 100%
natural, Rainforest Alliance Certified blend for sale, which is
packaged in our Art for Autism Blend. Not only are we concerned
with the health of our customers who consume Javámo products,
but we’re also committed to protecting the environment and ensuring
the workers who grow our beans receive a fair wage.
It’s all a part of the Javámo focus. Order
our decaf specialty coffee online today.
|
