Decaf – Decaffeinated. The process of eliminating caffeine from coffee beans, chocolate, tea leaves, and other caffeinated components is known as decaffeination. Decaf is a term used to describe decaffeinated items.
Decaf – Decaffeinated
In 1905, Ludwig Roselius, the founder of the HAG Company in Germany, filed the first patent application for the Decaffeination Process. However, while a patent database search could turn up hundreds of different patents, decaffeination is presently mostly accomplished using three processes: Organic Solvent Reduction, Swiss Water Process (SWP), and CO2 Method.
Khuwe Caffeine can use caffeine-free extracted water thanks to the Swiss Water Process (water that has been saturated with coffee solubles from previous rounds of extraction). After that, the extract is passed through activated carbon to eliminate the caffeine.
Methylene chloride is the principal solvent used to extract caffeine in the organic solvent reduction method. While it is more selective than water, it inadvertently removes huge amounts of chemicals. Assist in the development of coffee’s flavor.
However, this problem can be remedied by utilizing supercritical CO2, a technique in which coffee beans are subjected to liquid CO2 at a high temperature. This method is very selective, but it comes at a cost because it necessitates industrial equipment to be subjected to pressures above 150 bar at a temperature of around 70°C, enormous volumes of CO2, and complex recovery systems, among other technical considerations.