Adding flavour molecules
The solvents used to obtain decaf coffee also remove some of the flavour molecules. These are then added back.
One way is to perform a first extraction with water, then shake up the water with a small volume of methylene chloride, or pass it through a charcoal filter. Both processes selectively remove the caffeine from the water but leave most of the flavour molecules.
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Removing caffeine from coffee
Coffee beans are first softened in hot water or steam. Then caffeine is dissolved from the beans by using a solvent such as methylene chloride, ethyl acetate, or a gentler solvent such as water itself.
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- Before use, rinse filters with hot water to remove any chemicals on the paper.
- For the pour-over methods, employ a slow and steady pour of hot water in a spiral motion from the center outwards to thoroughly saturate all the coffee grounds evenly, which ensures optimal extraction.
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