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Decaf Doesn't Mean Poor Flavor
Before determining how to make an excellent decaffeinated coffee, you have to focus on the coffee first before decaffeination. The quality of the green coffee before decaffeination is important. After all, each person has their own preference for flavor, acidity, and body, and a decaffeinated coffee should taste like the original green coffee.
For example, a well processed decaf Ethiopia should behave more or less like a regular Ethiopia, except that the decaffeination process does not affect the coffee's density. Because of this, you want to be sensitive to how you use your energy input during the roast, especially during the initial drying stage. Basically, the more you process a decaf, the more you break it down. If coffee is already in poor shape, you're going to break it down even more.
The major difference in roasting a decaf is the color change indicators. Decafs can appear much darker than what their actual roast levels are, and they can even begin to sweat some oils as the cellular structure is weaker from decaffeination. Even though a decaf may look dark, it may not be as dark as it looks.
The decaf coffee that we sell is coffee that we ship to Europe for decaffeination in individual batches. The plant that does our work produces, without question, the world's best tasting decaf coffee.
When combined with green coffee sourced and controlled by us at origin, the resulting product cannot be matched by anyone else. Although traditional chemical solvents are used in the process, these solvents boil off at a very low temperature (167 degree F) and virtually all traces are lost in the heat of the decaffeination process. Their absence from the roasted coffee is redundantly ensured by the much greater heat of roasting (400 degrees F +). These decaf solvents are, of course, approved for use by the FDA.
We offer a variety of decaffeinated coffees at Arnold's Coffee, including flavored varieties and an excellent Half Caff.
Contact us at www.arnoldscoffee.com