Decaffeinated COFFEE
Our decaffeination process is very interesting. WE PREFER TO CHOOSE OUR DECAFFEINATED COFFEE AMONG THE MOST NATURAL POSSIBLE PROCESSES THAT AVOID THE USE OF SOLVENTS AND METHODS THAT COULD DAMAGE THE HEALTHINESS AND THE AROMA OF THE COFFEE.
this id the reason why we prefer to have swiss water, Mountain Water and e.a. decaf processes.
swiss water and Mountain water process
These processes use the same kind of concept. For an easy understanding we could simplify saying that the extraction of the caffeine is made by a saturated water. The green beans are steamed and so rehydrated to be ready for the process.This saturated water is saturated of all the green soluble coffee compounds but the caffeine. When the new rehydrated green coffee batch is soaking into this solution, the green beans will release the caffeine. The caffeine will be removed again and the process will be repeated. Thanks to the green coffee solubles compounds present in the water the coffee will preserve loads of the natural aromatics present in the beans.
E.A. (ethyl acetate)
The process to create ethyl acetate is simple and even if sounds like a strong artificial chemical this is not and it is quite common to find it naturally in some food products like vegetables and drinks like beer and wine, furthermore the ethyl acetate is related of the fruity aromas.
But how ethyl acetate is created?
But how ethyl acetate is created?
It is made by the fermentation of sugar cane that create ethyl alcohol. After that it will be mixed with acetic acid and this process will ending up in the E.A.
How E.A. process works?
The green coffee is steamed in order to remove the skins and then moistened with hot water to prepare the seeds for the caffeine extraction. At this point the E.T. will be circulated through the coffee several times till the desired amount of caffeine is removed. The E.A. will be taken off using low pressure steam and the beans will be then vacuum-dried till the moisture target of 10% / 12%.
How E.A. process works?
The green coffee is steamed in order to remove the skins and then moistened with hot water to prepare the seeds for the caffeine extraction. At this point the E.T. will be circulated through the coffee several times till the desired amount of caffeine is removed. The E.A. will be taken off using low pressure steam and the beans will be then vacuum-dried till the moisture target of 10% / 12%.