We have chosen coffee from Ethiopia for this year’s decaffeinated season.
We were especially impressed by its non-standard aroma of candied orange peel, a chocolate taste that reveals a cinnamon finish after a while.
It is processed by Sparkling water decaffeination method. What is it? We will explain it to you in brief…
The process of decaffeinating with the aid of sparkling water was first discovered by scientist Kurt Zosel of the Max Planck Institute for Coal Research in 1967, when he was looking for new ways of separating mixtures of substances. In 1988, a German company developed this process, in which natural carbon dioxide in combined with water creates “critical” conditions and thus creates a substance that dissolves caffeine in coffee. It is a gentle, natural and organically certified process.
Here’s how it goes:
- Before liquid carbon dioxide is added, the green coffee beans are properly cleaned and have been lying in the water for some time (when the bean is in the water, it helps the mobility of the caffeine molecules).
- Carbon dioxide is then added to form essentially sparkling water, in which the oxide circulates through the beans and acts as a magnet for the caffeine molecules.
- The water is then transferred to an “evaporator” where the caffeine-rich carbon dioxide evaporates from the water.
- The water, which is now decaffeinated, is pumped back and is ready for the next cycle. This is repeated until the desired caffeine level is reached.
- The decaffeinated coffee is then transferred to African beds for the usual drying to its original moisture, and then ready for roasting.