Decaffeination for espresso beans, using a specific method mentioned in a reference, involves treating the beans with methylene chloride.
Here's a breakdown of the process based on the provided information:
Decaffeination Using Methylene Chloride
According to one method, methylene chloride is used to steam open the beans and remove the caffeine, rather than using water for this initial step. This chemical acts on the coffee beans to facilitate the extraction of caffeine.
The process involves several key steps:
- Steaming with Chemical: Methylene chloride is used in conjunction with steaming to open the pores of the green coffee beans.
- Caffeine Removal: The caffeine is then removed from the beans using the chemical.
- Repeated Rinsing: The beans are repeatedly rinsed with this chemical after the caffeine removal. It's noted that the beans are rinsed up to a dozen times in the methylene chloride during this process to ensure thorough removal of the caffeine and potentially the chemical itself.
- Drying: Following the extensive rinsing, the beans are dried before roasting.
This method ensures that the beans are prepared for roasting and eventual grinding and brewing into decaf espresso, having had their caffeine content significantly reduced through chemical treatment and rigorous rinsing.
