Low caffeine coffee is a term used by coffee producers to describe coffee that has not yet been decaffeinated, but substantially lower than caffeine coffee. Coffee samples vary greatly in caffeine levels due to many factors, some are well documented (such as genetics) and some are not fully understood, such as ground action, water levels and sunlight. Low-caffeine coffee is usually made by testing the levels of caffeine from different nuts and choosing the best flavor profiles of many that are naturally lowest in caffeine.
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Decaffeination
In the case of decaffeinated coffee, eliminating caffeine can cause a sharp decline in the natural taste of coffee beans. During the decaffeination process, the world's largest coffee producer uses a variety of ways to remove caffeine from coffee, often by means of chemical manipulation and the use of potentially hazardous chemical components, such as methylene chloride or ethyl acetate. One process that does not use solvent is the patented Swiss Water Process, which relies on soaking beans in a bathtub that is essentially brewing coffee from unbroken green beans. Caffeine seeps into the bathtub at a much higher rate than most elements of taste. While the process is certified organic, the water solubility of the coffee flavor compound ensures that some flavor of coffee is lost or altered by a bath. This process is more expensive than the solvent method, and is commercially performed only by one plant in British Columbia, Canada. Therefore, only a small fraction of the decaf coffee is available on the market using this method.
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Caffeine risk
In large quantities, and especially over a long period of time, caffeine can cause a condition known as caffeine. Caffeine usually combines caffeine dependence with a variety of unpleasant physical and mental conditions including nervousness, irritability, anxiety, tremulousness, hyperreflexia, insomnia, headache, respiratory alkalosis, and heart palpitations. In addition, since caffeine increases the production of stomach acid, high usage over time can cause peptic ulcers, erosive esophagitis, and gastroesophageal reflux disease.
There are four psychiatric disturbances induced by caffeine recognized by the Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition : caffeine poisoning, caffeine-induced anxiety disorders, caffeine-induced sleep disorders and caffeine-related disorders if not specified (NOS).
There are also risks associated with consuming caffeine during pregnancy, with studies showing more than 200 mg of caffeine per day can cause a miscarriage.
Naturally low caffeine coffee
Coffea arabica (common name "Arabica Coffee") is one of the most common coffee varieties seen on the market today and is widely accessible. However, only a small percentage of coffee consumers know that this type of coffee has a lower natural caffeine count than most other popular coffees. Because Arabica has about 40-50% lower caffeine than other coffees, the average person can safely consume two cups of non-caffeinated coffee with the same effect as consuming one cup of different varieties. For a more precise measurement of caffeine in general food and beverages, please refer to the table below adapted from the USFDA estimate:
Together with Arabica, several coffee producers now offer a selection of low-caffeine coffee, which can provide a solution for those who do not want to switch to decaffeinated coffee. In nature, coffee grows with different levels of caffeine. Given various environmental factors, certain nuts will grow with more caffeine than others, thus creating opportunities to produce natural low caffeine coffee. Western producers have not shown a desire to sift through the many beans purchased with caffeine content as a priority. Typically, Asian producers assess many individuals with levels of caffeine and follow up to bake to standardize the caffeine content as one of the criteria for mixing.
References
External links
- Decaffeination of Swiss Water Process
Source of the article : Wikipedia
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