 Search the Knowledgebase |
 Browse by Category |
|
|
|
|
|
| Description of the CO2, Natural Liquid Carbon Dioxide Coffee Decaffeination Process |
|
Article Details
Last Updated
10th of December, 2008
|
|
Thank you for rating this answer.
|
One
of the vital elements and most important compounds of our natural
environment is carbon dioxide. It is in the air we breathe, it is the
gas that makes mineral water effervescent and, by assimilation, enables
plants to grow. It is also a highly selective solvent for caffeine.
Based on this phenomenon, CR3 developed its Natural Liquid Carbon
Dioxide Coffee Decaffeination Process. In this patented process, the
natural carbon dioxide is used under sub-critical conditions i.e. in a
liquid state at low temperature and pressure (relative to the
supercritical process). These particularly gentle process parameters,
together with the good caffeine selectivity of CO2, guarantee a high
retention rate of the coffee components responsible for aroma and
taste. The process can be described in detail as follows:
The raw, unroasted coffee is moistened with water and put into a
vessel where it is brought into contact with pressurised, liquid carbon
dioxide. By circulation through the coffee, the carbon dioxide draws
the caffeine out of the bean. In an evaporator, the caffeine
precipitates out from the CO2 which, after evaporation and
re-condensation, is pumped again into the vessel containing the coffee
for a new cycle. When the required residual caffeine level is reached,
the CO2 circulation is stopped and the coffee is discharged into a
drier where it is gently dried until it reaches the original moisture
content. The coffee is then ready for roasting.
The specific characteristics of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process are:
the compounds responsible for the flavour and the taste in the
roasted coffee/coffee brew as well as the cell structure of the green
and roasted bean are left essentially intact (fine, high grade coffees
benefit by this fact)
absolutely no health risk involved since the coffee is placed in
contact with only 100% safe substances: the chemically inert (and
completely evaporating) carbon dioxide, and pure water
the extraction solvent is all natural - an important aspect that represents a strong selling point (“Naturally Decaffeinated”)
certification as “organic” and “kosher” by the appropriate organizations/authorities
a broad appeal that allows the roaster to offer a high quality,
99.9 % caffeine free “Decaf” that may satisfy even the most
discriminating taste
|
| Related Articles |
|
No related articles were found.
|
| Attachments |
|
No attachments were found.
|
Loading... Please wait...
The article has been updated successfully.
