To Decaf Or Not To Decaf?
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One of the more interesting studies which was recently released about coffee places a coffee bean tree producing coffee beans with virtually no caffeine. While there is some hope in this new methodology, the truth is clear that until this happens to get our decaf coffee we need to do what we have always done in producing decaffeinated coffee. But it should be looked at as to how this method of decaf nation actually affects the taste of our coffee.
To Decaf or Not to Decaf?
Many people will swear up and down that they will be able to differentiate between decaf and regular coffee. However there have been blind taste tests for years which have shown that people are unable to distinguish the difference between decaffeinated regular coffees when both types are brewed with some care. Probably the reason for this has to do with the fact that in a blind taste test your not basing your whole day off of whether or not you're drinking decaf or regular coffee, but I digress.
There are a number of methods for removing the caffeine from a coffee before you send those beans to be packaged to be ground to be brewed. One of the most popular ways to remove caffeine from your coffee beans is by treating the beans with hot water followed by a rinse in a chemical which it is the equivalent of dilute HCl.
All that said then there are a number of things which go into a decaffeinated coffee bean before it is even packaged. So logic would lead us to the conclusion that this difference in taste is a lot more likely to come from some of his treatment then it is from any of the other things which are added or naturally a part of the coffee bean.
Lavish Coffee Beans in Coals of Luxury
There is another method for removal of caffeine from coffee beans called the Swiss method. This method soaks the beans in hot water for several hours without the introduction of any chemical. Rather this caffeine is eliminated by filtering the water through charcoal. While both are not natural and the charcoal method is comprehensively more expensive, there are ongoing discussions about whether or not taste is sacrificed in both.
For some people it is not even a question and they are not allowed to have any caffeine at all. If you are interested in just cutting back on your caffeine intake you can get a darker roast which is less acidic and has less caffeine as a result.
If you are going strictly for taste then you should go with what you like but few people drink coffee daily for the taste. Most of us are addicted to the caffeine and the energy burst which comes along with it; we go with what tastes good for as long as we can but it should never be discounted that there are other measures at work, for sure.
Article Source: Articlelogy.com
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