Caffeine in coffee
Caffeine occurs naturally in plants
(coffee, tea, coca) and is a mildly habit-forming drug whose side effects have
become popular health issue. Controversial investigations have claimed that
ingesting caffeine may lead to cancer, heart attack, and sterility, but there
is no hard medical evidence that conclusively proves these allegations.
If you want to cut the down on caffeine,
but still want to enjoy a cup of coffee, there are some alternatives.
Robusta and arabica have a different amount
of caffeine they bring to a cup of coffee. Robusta, used primarily for canned
and instant coffee, contains 2.5 percent caffeine; arabica contains only 1
percent. So, if you want to cut down on your caffeine in-take, arabica bean is
the choice. Alternatively, switch to decaf.
Decaffeinated coffee
It used to be decaffeinated coffees lacked
character and taste, but finding a flavorful decaffeinated coffee is becoming
easier as new methods are developed for removing caffeine. There are two
processes widely used today, both use the same general principle but using
different solutions. Both remove over 95 percent of the caffeine.
In the direct contact method, the coffee
beans are first soaked in warm water or steamed to bring the caffeine to the
surface; treated with the solvent methylene chloride to remove the caffeine;
steamed again to destroy all traces of the remaining solvent; then dried and
roasted.
The second method, called the Swiss water
process, repeatedly sends hot water and steam over the beans to flush away the
caffeine. This process is considered more healthful by some, but for others it
removes too many of the flavorful oils and results in a less distinctive cup
of coffee.
