A chemist explains the chemistry behind decaf coffee
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A chemist explains the chemistry behind decaf coffee
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Re: A chemist explains the chemistry behind decaf coffee
#2SWP is trendy and "chemical-free" but in my experience every decaf made with it is lacking something. C02 is neutral. EA is probably the best for fruity coffees.
Re: A chemist explains the chemistry behind decaf coffee
#3The way this author[0] took complex scientific processes and made them understandable to someone without a science background is admirable. I want to try and emulate this when I write for non-technical audiences.
Re: A chemist explains the chemistry behind decaf coffee
#4The decaf process seems expensive so you might expect the end result to cost more, but it never does. Which means either the producers are making less profit on decaf, or they are using lower quality beans. If the latter is true, which seems more likely, that might explain why decaf sometimes tastes less good, separately from the effect of the process itself on taste.
Re: A chemist explains the chemistry behind decaf coffee
#5The decaf process seems expensive so you might expect the end result to cost more, but it never does. Which means either the producers are making less profit on decaf, or they are using lower quality beans. If the latter is true, which seems more likely, that might explain why decaf sometimes tastes less good, separately from the effect of the process itself on taste.
I suspect that when you buy decaf beans from a roaster they don't aren't the ones decaffeinating the coffee beans. I think roasters have a lot less choice when buying decaffeinated beans so I bet your theory is correct.
Re: A chemist explains the chemistry behind decaf coffee
#6Will an entrepreneur please make high quality (great tasting) decaf coffee ubiquitous?
There's a growing anti-drug sentiment that should be a great tailwind.
It's hard for me to find as good tasting a bean as it is with non-decaf. I've tried subscription services or pay huge shipping and product premium from some boutique retailer, the beans are always just ok. Decaf still doesn't get enough priority as the product itself, always an afterthought it feels like.
Re: A chemist explains the chemistry behind decaf coffee
#7The decaf process seems expensive so you might expect the end result to cost more, but it never does. Which means either the producers are making less profit on decaf, or they are using lower quality beans. If the latter is true, which seems more likely, that might explain why decaf sometimes tastes less good, separately from the effect of the process itself on taste.
Maybe the extracted caffeine has some market value that can make up for some of the cost of extracting it.
Re: A chemist explains the chemistry behind decaf coffee
#8Will an entrepreneur please make high quality (great tasting) decaf coffee ubiquitous? There's a growing anti-drug sentiment that should be a great tailwind. It's hard for me to find as good tasting a bean as it is with non-decaf. I've tried subscription services or pay huge shipping and product premium from some boutique retailer, the beans are always just ok. Decaf still doesn't get enough priority as the product i…
It can't ever taste the same as caffeine has flavor.
Re: A chemist explains the chemistry behind decaf coffee
#9The decaf process seems expensive so you might expect the end result to cost more, but it never does. Which means either the producers are making less profit on decaf, or they are using lower quality beans. If the latter is true, which seems more likely, that might explain why decaf sometimes tastes less good, separately from the effect of the process itself on taste.
The German inventor of a decaf process sold the extracted coffein separately in pills, which might have given him a second income:
https://en.wikipedia.org/wiki/Ludwig_Roselius
Re: A chemist explains the chemistry behind decaf coffee
#10The decaf process seems expensive so you might expect the end result to cost more, but it never does. Which means either the producers are making less profit on decaf, or they are using lower quality beans. If the latter is true, which seems more likely, that might explain why decaf sometimes tastes less good, separately from the effect of the process itself on taste.
Not true in my experience - at least when I buy decaf beans online they are normally more expensive, which I put down to them being niche in comparison.