There are 3 common processes for extracting caffeine from green coffee that has not been roasted yet: organic solvents (dichloromethane, ethyl acetate), water, and carbon dioxide (CO2).
Many cosumers are unaware that most coffees are processed with solvents. Some of our coffees are decaffeinated safely by either: (1) The Swiss Water® Process used by Danesi, or (2) the carbon dioxide method (the same substance used to make beverages fizzy) used by Lavazza.
I am sensitive to caffeine, and I love the taste of fine espresso, especially in cappuccino. A while ago, somebody shared with me their concern about decaf coffee processed with chemicals and its unknown long-term health related side effects.
My first reaction was to reduce my consumption of decaf coffee. Then, one day I found out about barley espresso pods and I started to make my morning cappuccino with barley espresso pods. As a result, I have had the opportunity to discover barley espresso and its health benefits. The only problem with barley cappuccino was that its taste is very mild, still pretty good, but not truly like coffee.
Since I started to sell Danesi and Lavazza coffees, I have found out about a safe and simple method for removing the caffeine from coffee beans. The Swiss Water® Process, used by Danesi and the carbon dioxide method (which uses the same substance used to make beverages fizzy) used by Lavazza . The Swiss Water® Process method simply uses water and a special filter to extract caffeine and the carbon dioxide method uses water, pressurized gas, and temperature to facilitate the extraction of caffeine.
This insert is taken from the “Lavazza Espresso Manual,” edited by the Lavazza Training Centre:
Decaffeination with carbon dioxide (CO2)
As opposed to the first decaffeinated methods, which eliminate caffeine but also some of the flavor, the process using carbon dioxide – which in the same substance used to make beverages fizzy (e.g. sparkling water and soft drinks) – makes it possible to maintain all the aromatic characteristics of coffee. This is the method Lavazza uses, because it is not only highly selective but also avoids the use of any “chemical” solvent. During the first phase of the process, the beans are moistened with steam and/or water until they reach a humidity level of 30-50%. They are then placed in an extraction cylinder, in contact with gas and a liquid. Thus, it spreads out like a gas, but since it also has the solvent properties of a liquid, it facilitates the extraction of caffeine. At operating pressure and temperature conditions, the carbon dioxide begins the selective extraction of the caffeine, which will then be separated from the alkaloid by water. The cycle ends with a process to dry the coffee, which is now completely free of caffeine.
For more information visit: Swiss Water® Process website.
Related available Products:
Danesi and Lavazza: on myitalianshopping.com
Danesi: on Grancaffevuotto.com
See related articles:
4. The Barley Espresso and Cappuccino Experience
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