2024-03-13 00:54:41
After water, coffee is the most consumed beverage in the world, with an estimated 2.6 billion cups of coffee every day. For those who wish to benefit from its antioxidant properties without the effects of caffeine and without harming their accustomed taste buds, there is an increasingly popular alternative: “decaffeinated” coffee. But behind this seemingly ideal subtraction lie extraction processes not without risk for the health of consumers…
This drink with multiple virtues is particularly appreciated for stimulating the functioning of the nervous system, through a famous substance: caffeine. The latter can be more or less well tolerated depending on the individual and the quantity consumed, which can lead to sensations such as tachycardia, tremor, nervousness, anxiety, sleep disorders, etc. This is why more and more health-conscious enthusiasts are are turning to decaffeinated coffee, which retains its aroma, minus the caffeine. However, this virtue of “less caffeine” hides vices to which our body would do well without being exposed. Here are the ones.
Caffeine extraction is done from coffee beans that are still green, that is to say unroasted. There are three processes, with the majority of decaffeinated coffees produced using methods involving solvents, as this is the cheapest process. The direct method involves dipping the beans in methylene chloride or ethyl acetate, which binds to the caffeine and removes it from the beans.
The indirect method, for its part, does not involve direct contact between the beans and the solvents: the beans are immersed in hot water, this soaking water is then treated separately to decaffeinate it, to finally immerse the beans again. grains so that they recover their aromas.
In these two methods, chemical agents with stripping, dissolving and degreasing properties are used, which causes controversy because they are also “likely to cause cancer”, according to the National Institute of Research and Safety for the Prevention of Work Accidents and Occupational Diseases (INRS). Although dichloromethane residues are generally imperceptible after roasting, which takes place at a temperature above 200°C, and European regulations limit their presence to 2 parts per million (mg/kg) in roasted coffee, it is safer to turn to other extractive methods.
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