how do they get caffeine out of the bean?

Answer 1

Coffee is decaffeinated using a variety of processes. All of which are relatively harmless to your health, but harmful to the beverage quality. Almost all the methods of decaffeinating coffee consist of soaking the beans in water to dissolve the caffeine, extracting the caffeine with either a solvent or activated carbon, and then re-soaking the beans in the decaffeinated water to reabsorb the flavor compounds that were lost in the initial extraction. The solvents typically used are methylene chloride or ethyl acetate, which both have a low boiling point. Since ethyl acetate is found naturally in fruits you will hear people call this process "natural." In any case the solvent never comes in contact with the bean itself, but only the water solution containing the caffeine that was previously extracted from the bean. Therefore the process is relatively benign. All methods of decaffeination are based on equilibrium principles and solvent/solute properties. As such, neither all of the caffeine is removed from the coffee, nor are all of the flavor compounds returned or left in the coffee. The chemical composition of decaffeinated coffee is altered, and therefore the flavor and aroma are changed.

Swiss Water Process

In the Swiss Water Process the green beans are soaked in hot water to remove the caffeine and compounds responsible for much of the flavor of the coffee. The first batch of beans is then discarded, while the caffeine is stripped from the solution by means of activated carbon filters. This leaves a solution saturated with flavor compounds, which is then used to soak a new batch of green coffee. The principle is that the solution is saturated with all components soluble in water other than caffeine, and therefore only the caffeine in the bean is allowed to escape whereas the rest of the compounds are in equilibrium. Unfortunately, the flavor of batches is intermixed since the chemically saturated solution is used repeatedly.

CO2 Process

In the carbon dioxide process green beans are soaked in highly compressed CO2, which extracts the caffeine. The caffeine is then removed from the CO2 using activated carbon filters and is reused to extract more caffeine from the coffee.

Sparkling Water Process

The sparkling water process is similar to the CO2 method, but instead of removing the caffeine with activated carbon filters, it is washed from the CO2 with water in a secondary tank and is then recycled to extract more caffeine from the coffee. The solvent consists of approximately 99.7% compressed carbon dioxide and 0.3% water

However, not all of the caffiene is gone. There is still some.

Answer 2

It relies upon on the style of bean and the roast. Arabica beans ought to have a diverse quantity than robusta beans. Darker roasts regularly have a lot less (counter intuitively!) than lighter roasts. extra, the quantity of caffeine in espresso in somewhat inconsistent from bean to bean and plant to plant, even in beans grown on a similar plant interior a similar area interior a similar season. The common sense that you'll divide the style of beans in line with time-honored cup of brewed espresso is defective. Water passes over the grounds and by no skill each and each and every of the caffeine interior the bean is brewed into the liquid espresso. maximum obtainable files is in accordance to brewed espresso or chocolate lined bean eaten as a foodstuff merchandise. you could element this is going to likely be someplace between both. Or in case you experience genuine ambitious, once you comprehend what type of beans you'd be eating you could visit the grower's or distributor's information superhighway website to search for nutrional files.

Answer 3

There are two methods that I know of. One is a chemical alkali method to extract the caffeine and the freshwater method whereby the beans are soaked in water and the caffeine is leached out naturally.

Answer 4

You people think your so smart. Beans dont have caffeine in then. Its what the goverment wants you to think.They add **** to food and say its all natural.and they have to go through this long process to removel when really they put it in to poison us all .then the goverment say hey look at these dumass lets tell then we soak are beans for months to remove caffeine then we ll call it non caffenine and rise the prices on it. just like any other product. just like non organic food bullshit add more crap to our food and says its heathier for you I dont think so.they have more problems with all this health food then reaular food. just another way the gov has us by the balls and ****.

Answer 5

By putting the coffee beans in salt water for a period of time.

Answer 6

Unemployed Keebler Elves.

Answer 7

when you boil it, most of the caffeine is removed

Answer 8

bean leeches

Answer 9

THEY SQUEEZE THE BEAN REALLY, REALLY, REALLY HARD FOR A LONG TIME.

Answer 10

Sqeezing really hard!!! HA HA HA