WHAT IS DECAF COFFEE?

Coffee is a very popular and preferred beverage by many people around the world because the caffeine in it keeps the body vigorous and alert by stimulating the human nervous system. However, excessive consumption of caffeine can cause anxiety and restlessness, and sleep problems. In addition, pregnant or breastfeeding women, the elderly and adolescents are also recommended to limit their caffeine intake. Instead of reducing their coffee consumption, these people may prefer decaffeinated coffee, which is the closest option.

Decaffeinated coffee is obtained by separating the caffeine in coffee beans from the beans before roasting and grinding processes. Although it is called caffeine-free, approximately 97% of the caffeine can be separated during the processes. Although not completely decaffeinated, a decaf cup of coffee contains about 65 mg less caffeine than the caffeine found in a regular cup of coffee. Decaffeinated coffee and regular coffee contain about the same amount of antioxidants—mainly chlorogenic acid and other polyphenols. Unlike regular coffee, decaffeinated coffee also contains a few different ingredients in small amounts. Although the nutritional value of decaffeinated coffee is almost the same as regular coffee, except for the caffeine content, depending on the method used, the smell and taste may be slightly lighter than regular coffee. This can make decaffeinated coffee more appealing to people who don't like the bitter and sour taste of coffee.

BENEFITS OF DECAF COFFEE 

One of the known benefits of decaffeinated coffee is that it is good for diabetes and liver diseases. It is known that regularly consumed decaffeinated coffee helps the liver by lowering liver enzyme levels and reduces the risk of type 2 diabetes by 7%. It also slightly reduces the risk of death from heart disease. One of the side effects of excessive consumption of coffee is heartburn and reflux. Decaffeinated coffee minimizes these side effects by making the stomach secrete less acid than normal. It is also known that decaffeinated coffee reduces the risk of some diseases such as Alzheimer's and Parkinson's, which occur with age.

HOW IS DECAF COFFEE MADE?

Caffeine was discovered in the 19th century by Friedlieb Ferdiand Runge. The famous poet Goethe, who learned that the chemist had studied on this subject, sent the coffee beans sent to him to Runge for examination. Thus, caffeine was discovered.

The process of separating caffeine from coffee beans was first discovered by chance by German Ludwig Roselius, owner of the company Kaffe HAG. In 1903, during the import of coffee beans by sea, seawater leaked onto the ship, causing the caffeine to decompose, although the saltwater did not affect the taste of the coffee. Ludwig Roselius then applied this to his production system, by first steaming the beans with some acids and then separating them from the caffeine using benzene, resulting in decaffeinated coffee. Later, when it was discovered that benzene had carcinogenic effects, new methods and techniques were tried. The old techniques have survived to the present day, but it cannot be said that these methods are easy methods.

SEPARATION WITH SOLVENTS

The processing is done while the beans are still green before they are roasted and ground. The most common technique is soaking the green beans in solvent liquids such as methylene chloride or ethyl acetate. These solvents are not harmful to health. After the coffee beans are soaked in water, they are kept in one of these liquids. This is the part where caffeine leaks from the bean. Since these liquids are used repeatedly, they condense with other components that give the coffee its taste, and the beans do not lose their taste.

SEPARATION WITH CARBON DIOXIDE

Another frequently used method is separation with carbon dioxide. Pressurized liquid carbon dioxide is sprayed on the cores deposited in water in airtight steel containers. During this event, carbon dioxide (CO2) clings to caffeine molecules and separates them from the nucleus. However, since this is an expensive method, its commercial use is quite limited.

As the number of quality coffee drinkers increased, these processes were further enhanced, and even decaffeinated instant coffee became delicious.

DECAF COFFEE PRODUCING COUNTRIES

Coffee companies cannot separate the caffeine from the bean themselves. Most of the companies established just for this business are also located in Europe, Canada, the USA, and South America.

A study in 2020 showed that decaffeinated coffee consumption in the United States, which had been relatively stable for several years, accounted for about 8-9% of mainstream sales and 20% of specialty coffee sales. In 2009, sales were up to 15.9%. output. Decaffeinated coffee consumption in European countries was fairly static. But that has changed with the introduction of new 'low-caffeine' products in many countries. 'Low-caffeine' isn't exactly decaffeinated, instead, it usually uses a blend of decaffeinated coffee and regular coffee or naturally low-caffeinated coffees. These products are also known as 'light' coffee.