Amoretti Coffee Syrups: How Coffee is Decaffeinated

You might be surprised to know that there are more than 400 chemicals in coffee that lend it that specific, heavenly taste and aroma that we all know and love. Caffeine is just one of those 400 chemicals that many people would prefer to do without. However, extracting that blood-pumping, energy-granting ingredient from the coffee bean – without removing any other chemicals with it – is a challenge that’s kept many a roaster and manufacturer busy for the last one hundred or so years.

Almond Orgeat Syrup

The most popular use of orgeat syrup is in the Mai Tai.

Here are a few of the most common methods used to decaffeinate coffee. There are pros and cons to both of these methods, which you might want to consider as you select coffee for making gourmet drinks!

Swiss Water Process

The Swiss Water Process, which extracts coffee through osmosis, is a popular way to decaffeinate coffee, though it can reduce the flavor of the coffee. Coffee processors soak a batch of green coffee beans in water and discard the beans. The green coffee extract (GCE) water is then filtered to remove caffeine. Next, the processors soak the to-be-decaffeinated-beans in the GCE water, creating a hypotonic solution. The GCE then naturally extracts caffeine from the beans, while allowing the beans to retain the other desirable components. The GCE is then discarded and replaced in order to continue removing caffeine from the beans.

Simple, right? This method is highly effective, rendering beans 99.9% caffeine free. Plus, it allows the beans to retain a lot of their flavor.

A fantastic addition to any nutty and chocolaty dessert!

Direct Method

Using the direct method, coffee processors steam the coffee, rinse it with ethyl acetate or dichloromethane, and then rinse again. Most ethyl acetate used in this method is synthetic, though it is possible to obtain it naturally from fruit and vegetables. If you’re concerned about the quality of your decaf coffee, check with the manufacturer to see if they use synthetic or natural ethyl acetate.

A Third Alternative…

If none of these decaffeinating methods suits you, then you might want to check out an Ethiopian Arabica coffee bean – just recently discovered – that is naturally decaffeinated. Natural is always better, if you ask us. That’s why we choose to use ingredients sourced from nature in our coffee syrups!

Love to Make Gourmet Drinks?

If so, then the quality of your decaffeinated coffee isn’t the only thing to consider. Everything from water to cream and coffee syrups needs to be weighed in consideration. If you’re looking for an interesting coffee syrup to use in your espresso drinks, try Amoretti Premium Almond Orgeat Syrup.

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