How does coffee become decaffeinated? There are a few different methods. The primary way is by using solvents. However, a much better decaf coffee can be produced with a process that uses only water.
Traditional methods of making decaffeinated coffee
Traditionally coffee is decaffeinated using solvents that selectively target the caffeine (a solvent is a substance that dissolves another substance to form a solution). When the direct solvent process is used, steam is applied to enable the solvent to penetrate the green coffee beans. Further steam is then applied which removes both the solvent and the caffeine.
The indirect method involves soaking the beans in hot water. The soluble components of the coffee dissolve into the water, including the caffeine, as well as the compounds responsible for all the flavour in the coffee. The solvent is used to strip the caffeine from the water, and the water is then reunited with the beans.
The commonly used solvents are dichloromethane or ethyl acetate. Dichloromethane is use to dissolve a wide range of organic compounds. It is also used to strip paint and as a degreaser. Ethyl acetate is also used as a solvent and diluent. It is used to clean circuit boards and is found in some nail polish removers. By the end of the decaffeination process, very little of these solvents actually remains in the beans. However, there is an alternative method that does not use chemicals at all.
Mexican Mountain Water Decaf
The decaf that I use is from Mexico. It is decaffeinated with pure water from the mountains of Mexico.
As with the indirect process described above, the green coffee beans are submerged in water and the caffeine leaches out. However, instead of a solvent, a special filter is used which removes the caffeine from the water but leaves behind the coffee’s other soluble components. This water is used to soak the green beans again. The result is a coffee that retains all its fantastic flavour characteristics but without the caffeine.
If you are a visual person, go to www.descamex.com/descamexi.html - select the menu “Decaf Processes”, then choose “Natural Process”, and to the right of the page click on Next, for the pictorial representation of this process.
So the choice is yours, what type of decaf would you prefer? Tenth Day Roasters is pleased to offer you Mexican Mountain Water Decaf! Chemical free and absolutely delicious. This decaf is also organically certified & Rainforest Alliance certified.
References
http://www.coffeereview.com/article.cfm?ID=61
http://en.wikipedia.org/wiki/Dichloromethane
http://en.wikipedia.org/wiki/Ethyl_acetate
www.descamex.com/descamexi.html
Tuesday, January 10, 2012
Sunday, August 7, 2011
A Brief Break
For those of you who don’t know my wife will be having our first child soon. Our baby is due 2nd September!
From the time our baby is born, I’m planning to take 1 week off from roasting. I’ll keep you advised as to when that is! After that time, I will be back to the usual pattern of being available to roast on Wednesdays, Saturdays and Sundays. But I ask that you bear with me if there is the occasional delay on your order in those early weeks. I’m sure those with kids will especially understand :)
Thank you for your ongoing support and business during this time!
Cheers
Chris
From the time our baby is born, I’m planning to take 1 week off from roasting. I’ll keep you advised as to when that is! After that time, I will be back to the usual pattern of being available to roast on Wednesdays, Saturdays and Sundays. But I ask that you bear with me if there is the occasional delay on your order in those early weeks. I’m sure those with kids will especially understand :)
Thank you for your ongoing support and business during this time!
Cheers
Chris
Thursday, July 21, 2011
Next Coffee Purchase...
I am planning to buy either of these two coffees below. Let me know which one you would be keen for!
Costa Rican Micro lot: from Rio Jorco micro mill, honey processed (honey processed coffees have enhanced sweetness and it is also a very environmentally friendly way to process coffee). This coffee is a sweet, well bodied and clean tasting coffee. Primary flavours are spice (nutmeg) and sweet jam-like fruit flavours.
To understand more about honey processed coffees, click here
Rwanda Bicumbi Co-Op: a clean tasting coffee with good body. It has a predominant cocoa/chocolate flavour with a subtle floral aroma and fruity undertones.
Reply here,or send me an email or a message to my Facebook page!
Costa Rican Micro lot: from Rio Jorco micro mill, honey processed (honey processed coffees have enhanced sweetness and it is also a very environmentally friendly way to process coffee). This coffee is a sweet, well bodied and clean tasting coffee. Primary flavours are spice (nutmeg) and sweet jam-like fruit flavours.
To understand more about honey processed coffees, click here
Rwanda Bicumbi Co-Op: a clean tasting coffee with good body. It has a predominant cocoa/chocolate flavour with a subtle floral aroma and fruity undertones.
Reply here,or send me an email or a message to my Facebook page!
Friday, June 17, 2011
Why is the price of coffee on the rise?
Why is the price of coffee on the rise?
You may have noticed recent increases in the cost of a coffee at your favourite café. There are a number of factors that are currently driving up coffee prices around the world.
The Commodity & Specialty raw coffee prices have increased sharply
- The price of commodity coffee is up to $2.50 per pound (in the 90s this was as low as $1 per pound!). Commodity coffee is traded on the New York stock market and is referred to as the C index.
- The average price for quality coffees in small lots is now over $8 per pound.
- Companies such as Gloria Jeans acknowledge that some specialty coffees are becoming less obtainable.
Increasing consumer discernment & growing markets of demand
- Consumers are becoming more discerning of high quality beans that are roasted expertly by artisan roasters.
- The International Coffee Organization notes that in 2010 global coffee demand increased by 2.4% to 134 million 60kg bags. This is a trend expected to increase.
- Coffee consumption in mainland China is on the increase. Starbucks are planning to increase their cafes threefold in China.
- India, Brazil and Germany have also increased their coffee consumption.
Coffee Production shortfalls in the face of increasing demand
- Production of Arabica coffee in Colombia has been down for the last three crops. This has been due to a number of factors such as higher temperatures and unpredictable rains. Production in Colombia for 2006 was over 12 million 132 pound bags of coffee. For the year of 2010 it was only 9 million 132 pound bags.
- Production in Brazil for 2010-2011 was forecast to be 60 million bags, but was actually about 56-58 million bags. Brazil now faces the possibility of its worst frost since 2000. This cause of this possible frost is due to the changing weather patterns of El Nino and La Nina. And with a coffee market that is facing a reduction in supply, the possibility of frost can cause an upward spike in commodity coffee prices.
You may have noticed recent increases in the cost of a coffee at your favourite café. There are a number of factors that are currently driving up coffee prices around the world.
The Commodity & Specialty raw coffee prices have increased sharply
- The price of commodity coffee is up to $2.50 per pound (in the 90s this was as low as $1 per pound!). Commodity coffee is traded on the New York stock market and is referred to as the C index.
- The average price for quality coffees in small lots is now over $8 per pound.
- Companies such as Gloria Jeans acknowledge that some specialty coffees are becoming less obtainable.
Increasing consumer discernment & growing markets of demand
- Consumers are becoming more discerning of high quality beans that are roasted expertly by artisan roasters.
- The International Coffee Organization notes that in 2010 global coffee demand increased by 2.4% to 134 million 60kg bags. This is a trend expected to increase.
- Coffee consumption in mainland China is on the increase. Starbucks are planning to increase their cafes threefold in China.
- India, Brazil and Germany have also increased their coffee consumption.
Coffee Production shortfalls in the face of increasing demand
- Production of Arabica coffee in Colombia has been down for the last three crops. This has been due to a number of factors such as higher temperatures and unpredictable rains. Production in Colombia for 2006 was over 12 million 132 pound bags of coffee. For the year of 2010 it was only 9 million 132 pound bags.
- Production in Brazil for 2010-2011 was forecast to be 60 million bags, but was actually about 56-58 million bags. Brazil now faces the possibility of its worst frost since 2000. This cause of this possible frost is due to the changing weather patterns of El Nino and La Nina. And with a coffee market that is facing a reduction in supply, the possibility of frost can cause an upward spike in commodity coffee prices.
Tuesday, June 14, 2011
Broader Focus for blogs
A majority of the blogs I have written have primarily been about Tenth Day Roasters and what I’ve been up to. In terms of new coffees, or specials etc.
Beginning soon I will expand the focus of this blog to include other topics, ideas, stories and issues covered.
So let me know what you are keen to learn or become aware about within the richness of the coffee industry. I’ll try to make the blogs more educational and informative – as well as keeping you up to date with what Tenth Day Roasters is doing!
What do you want to see covered in future blogs?
Beginning soon I will expand the focus of this blog to include other topics, ideas, stories and issues covered.
So let me know what you are keen to learn or become aware about within the richness of the coffee industry. I’ll try to make the blogs more educational and informative – as well as keeping you up to date with what Tenth Day Roasters is doing!
What do you want to see covered in future blogs?
Friday, June 3, 2011
Sulawesi Toraja Grade 1
Sulawesi Toraja Grade 1
Sulawesi is an island of Indonesia. The Toraja Grade 1 coffee represents some of the best this region has to offer.
Indonesian coffees often have a very earthy body, however this Sulawesi Toraja offers a deep, rich, bold and syrupy body. This coffee is seen as very desirable due to the flavour and the high standards adhered to during the processing of the green beans. The beans are hand sorted a number of times and the very best beans are selected for Grade 1.
This specialty coffee provides flavours of dark chocolate, caramel and berries (blueberries, blackberries, cherries), providing a deep, intense and complex coffee experience.
This coffee is a great all rounder which you can enjoy today as an espresso, cappuccino, caffe latte, or via your plunger or other filter equipment. Order now at http://www.tenthdayroasters.com.au/coffee_singleorigin.php
Sulawesi is an island of Indonesia. The Toraja Grade 1 coffee represents some of the best this region has to offer.
Indonesian coffees often have a very earthy body, however this Sulawesi Toraja offers a deep, rich, bold and syrupy body. This coffee is seen as very desirable due to the flavour and the high standards adhered to during the processing of the green beans. The beans are hand sorted a number of times and the very best beans are selected for Grade 1.
This specialty coffee provides flavours of dark chocolate, caramel and berries (blueberries, blackberries, cherries), providing a deep, intense and complex coffee experience.
This coffee is a great all rounder which you can enjoy today as an espresso, cappuccino, caffe latte, or via your plunger or other filter equipment. Order now at http://www.tenthdayroasters.com.au/coffee_singleorigin.php
Saturday, March 12, 2011
Free Organic English Breakfast tea samples
Thanks to everyone who ordered coffee this week. I hope you enjoy your free sample of my new Organic English Breakfast tea!
Click here to order this specialty grade tea!
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