Coffee exploitation in Danang is nothing new
Decaffeinated coffee is increasingly popular among coffee lovers and the cuisine world. The drink with its gentle content brings to us a common yet elegant and comfy experience for tastebuds and our body. Then, our dear friends could set out on a journey of discovering coffee beans as a kind of fruit.
Decaffeinated coffee — known to most as “decaf” — isn’t just a regular coffee. It does not have caffeine, yet still bear valuable characteristics of a popular coffee bean.
The decaffeination process typically removes around 97-99 % of the caffeine and that, on average, decaf coffee has 3 milligrams of caffeine per cup compared to the 85 milligrams in a regular cup of coffee — which is a considerable amount if you’re sensitive to caffeine.
It’s believed that decaf coffee was discovered in the 1900s when a shipment of coffee beans was soaked in seawater during transit, which naturally extracted some of the caffeine.
Shortly after, the merchant who happened upon the mishap recreated these magic beans using a chemical solvent called benzene, an ingredient that is a major component of gasoline and also found in volcanoes.
The decaffeination process starts with unroasted beans (fun fact: the beans are green pre-roasting), which are initially soaked in water to dissolve the caffeine. Then, it can follow three primary methods.
1. First up is the one with those pesky chemicals. Methylene chloride, which is used in paint removers (yikes), or ethyl acetate, which is used in glue and nail polish removers (double yikes), are used to remove the caffeine from the water by either adding them to the mix of coffee and water (the “direct” process) or by removing the water from the beans and then adding them to the water mixture (the “indirect” process). The final step is the same, which is evaporating the water so the flavor remains in the beans.
2. Another method, called the Swiss Water Process, uses a charcoal filter to remove the caffeine from the water, making it 100-percent chemical-free.
3. The third process also keeps things chemical-free by using liquid carbon dioxide to dissolve the caffeine.
After being decaffeinated, coffee beans still bear intact beautiful characteristics of a kind of fruits: sweetness, sourness, gentle bitterness which belongs to the natural forest of Africa and South America far away. What you feel and taste depends mostly on the variety of coffee.
Whether decaf or regular, coffee is high in antioxidants. Decaf coffee consumption in one study showed a decreased risk of developing rectal cancer, which may help prevent diseases like Alzheimer’s and Parkinson’s.
When the night falls, a lot of customers come to 43 Factory Coffee Roaster are fond of Decaf Coffee. They still have a faithful love for coffee. And at night, Coffee treats people more gentle with Decaf coffee beans.
Decaf coffee is like to drink a strange juice with no bright color, no strong sweetness, no unpleasant sourness. Every shade is gentle. A little, a little of the wonderful world…