no matter what, we are finishing our coffee…calmer than you are. we're big fans of a certain film of iconic status. this is not a private residence.
water process decaffeination is an environmentally, chemically-free process removing 97% of the caffeine without compromising the quality of the bean. green buyers and roasters at tubbs coffee roasters will continue to source this natural process to preserve the unique character or our decaf roast profiles.
to understand a little bit more about caffeine and its natural occurring alkaloid found in plants, we should start with a little organic chemistry. the main constituents of coffee are caffeine 2-3%, tannin 3-5%, fixed oils 13%, carbohydrates 6-7% and proteins 10 -15%. in the seeds, caffeine is present as a salt of chlorogenic acid(cga). lets not forget about oil and wax. interesting stuff...hang in there...
the amount of caffeine in a single serving of coffee depends on the type of bean and preparation. robusta coffee (we love robusta) tends to have a higher caffeine content than arabica coffee and caffeine content can vary from about 40 milligrams in a single shot of espresso to more than 200 milligrams in a strong cup of coffee brewed via drip or french press. It’s also important to know that decaf coffee does not mean caffeine-free. decaf coffee may still contain 2-4 milligrams of caffeine per serving.
soo where's the rug that ties the room together, you ask?? essentially the solubility of green coffee - think of your freshly roasted morning brew - relies on caffeine solubility (dissolvability) and osmosis to remove caffeine from green coffee beans. to begin the decaffeination process, green coffee beans are soaked in hot water to dissolve the caffeine. however, caffeine isn’t the only water-soluble substance present in coffee. sugars (aka carbohydrates) and other chemical components that create the flavor and aromas of coffee we love can also dissolve in water. post soak, the water from the first round of green beans is passed through a charcoal filter. caffeine as a larger molecule gets trapped in the filter whilst sugars, oils, and other chemical elements in coffee that impart flavor and aroma pass through and stay in the water thus creating a green coffee extract. still following along? well alright. essentially with caffeine removed, the green coffee extract is restored by another soak to the green beans. congrats if you made it this far. gold star for you!