Alps Coffee Espresso Bio Deca

Alps Coffee decaffeinated organic coffee

Organic and Fairtrade, 500g bean

Mixing ratio: 90% Arabica beans / 10% Robusta beans

IT BIO 006

This decaffeinated espresso-based coffee convinces with its light and full-bodied taste and comes from selected plantations in Central and South America, from organic and fair cultivation.

Thanks to the traditional long-term roasting process, the coffee is particularly mild and extremely aromatic.

Learn more about decaffeination

Source: Article from Coffeetimes issue 12
Autumn/Winter 2017/18 of the roasting plant Schreyögg

Those who do not tolerate caffeine do not have to do without coffee at all. We know that caffeine-free coffee is not always easy, but it is often wrongly criticised. With the right beans, the right decaffeination method and after the gentle long-term roasting of the Schreyögg coffee roasting plant, decaffeinated coffee also acquires a wonderful aroma and balanced taste.

There are various decaffeination processes, of which the three most important are presented here:

The chemical process
In this process, the bean is first exposed to steam for about 30 minutes and then extracted in dichloromethane or ethyl acetate for ten hours. Finally, the extraction agent/solvent is poured off and residuals are removed in a ten-hour drying step. This is particularly important for dichlomethane, as it is suspected of being carcinogenic.

Water Process
Developed in the late 1970s by the Swiss Water Decaffeinated Coffee Company, this process treats the beans with hot water until all the caffeine and other solid components have been dissolved.

Carbon dioxide process
Coffee beans pre-treated with steam are rinsed with supercritical liquid CO2 at a pressure of 73 to 300 bar, dissolving the caffeine. The CO2 is evaporated, leaving behind the pure caffeine. The CO2 is then compressed again, condensed and reused.

The decaffeination process at Schreyögg coffee roasting plant
In order to guarantee the high quality of the organic espresso, the naturally extracted green coffee in the Schreyögg coffee roastery is subjected to the carbon dioxide process. The caffeine is removed from the green coffee with carbonic acid in a pressure chamber with the addition of clear water. After the green coffee has dried again to its original moisture, it is refined - like regular green coffee - by gentle drum roasting. The ingredients, which are responsible for taste and aroma, are almost completely retained. The irritants and bitter substances, on the other hand, which can strain the stomach, gall bladder and liver, are enormously reduced, which makes the decaffeinated coffee very digestible overall. This process is extremely costly and energy-intensive, but in return it preserves the coffee aroma by completely dispensing with chemical solvents.