11–20 of 58 posts
This is another good write up on the swiss water method: https://levels.io/swiss-water/ TLDR: Swiss Water > paint thinner
Ehh, the whole premise there seems to be "chemicals bad," while acknowledging that the amount of solvent left in the coffee is negligible.
Earlier quoted context omitted.
Ehh, the whole premise there seems to be "chemicals bad," while acknowledging that the amount of solvent left in the coffee is negligible.
I'm not sure about you, but I prefer the amount of solvent in my food and drink to be "none", rather than "negligible".
Earlier quoted context omitted.
Ehh, the whole premise there seems to be "chemicals bad," while acknowledging that the amount of solvent left in the coffee is negligible.
I'm not sure about you, but I prefer the amount of solvent in my food and drink to be "none", rather than "negligible".
Seems similar to the process of removing alcohol from beer while still keeping the taste.
Earlier quoted context omitted.
I'm not sure about you, but I prefer the amount of solvent in my food and drink to be "none", rather than "negligible".
I have some unpleasant news for you, literally everything you have ever eaten has some level of adulterants in it. It's allowed: https://www.fda.gov/food/ingredients-additives-gras-packagin...
Note that decaffeinated coffee often still contains caffeine: “decaf coffee typically has 2-15 milligrams in an 8-ounce cup”, caffeinated is 80-100mg [1]. [1] https://www.fda.gov/consumers/consumer-updates/spilling-bean...
You literally have to use multistage subcritical CO2 filtering to reach that level. Standard methods are not good enough.
I understand why, though some of us think of decaf "coffee", much the same way others view white "chocolate". At some point, the thing you modified it to be, isn't representative of the original thing. IMO, it should not be called coffee or chocolate, even with a descriptive adjective up front.
This is a minor nit to pick, but still, for those of us with a strong love of (addition to) coffee (or chocolate), its an important distinction.
Seems similar to the process of removing alcohol from beer while still keeping the taste.
I don't drink but I was always under the impression that alcohol-free beer doesn't quite taste the same (i.e. that the process of removing alcohol doesn't only remove the taste of alcohol, but somehow additionally damages the overall beer taste and makes it inferior).
When I used to drink a lot of beer, I might have agreed with their sentiment, since I would mostly be drinking because I wanted the effect of the alcohol.
But since I stopped drinking alcohol, after several months I found, to my surprise, that a zero alcohol beer can be quite a pleasant experience. The taste reminded me of what I used to like about drinking beer with friends, whilst the differences helped me to stay connected to my new found appreciation of clarity.
Earlier quoted context omitted.
I have some unpleasant news for you, literally everything you have ever eaten has some level of adulterants in it. It's allowed: https://www.fda.gov/food/ingredients-additives-gras-packagin...
I'm reasonably sure the moose I shot 200km from a paved road and the vegetables I grow in my backyard are pretty free and clear.