Sabtu, Desember 13, 2008

Caffeine in Coffee

Be careful if you drink too much coffee, don't you worry with the caffeine? This question always come when some body know that I am a drinker coffee. I think I should know what the caffeine is. Let's we learn together for our healthy and knowledge about this favorite drink.

Caffeine, which is found in coffee and other foods (cocoa, tea), is that substance that keeps us awake, both when we need it and when we don't want it. Unfortunately, to some people this and other side effects of caffeine are not welcome.
Decaffeinated coffee or "decaf" is coffee that has had most of the caffeine removed. By weight, the amount of caffeine found naturally in coffee is only about 1% for the Arabica and 2% for the Robusta coffee beans.
When you read "97% Caffeine Free", 97% of that 1% or 2% has been removed.
There are currently two methods used commercially that remove caffeine from coffee:
European Process and Swiss Water Process.
European Process :
Most decaf coffees are made using a chemical process first used in Europe. This process involves soaking the beans in water and then "washing" them in methylene chloride to absorb the caffeine from the bean. After this, the beans are rinsed clean of the chemicals, dried and shipped to the coffee roasters.
The advantage of this method is that it provides decaf coffee with more flavor than the Swiss water processing. Although there is virtually no trace of any chemicals left in the bean after roasting, some people are uncomfortable knowing that the coffee they are drinking was chemically processed.
Swiss Water Process :
The second method is known as "Swiss water processing". This process uses no chemicals, but rather hot water and steam to remove the caffeine from the coffee. The "life" of the bean is taken into the water, and then the water solution put through activated charcoal filters to remove the caffeine. Once the caffeine is removed, these same beans are then put back into the decaffeinated solution to re-absorb everything except the caffeine. The beans are then dried and shipped to the roasters. The disadvantage is that the water processing removes more than just the caffeine. Some of the oils from the coffee bean are removed as well, making it less flavorful.
The best thing to do for those who really want this kind of decaf is to start out with a high quality, Arabica bean. Even though some of the flavor will be lost, there will still be a lot left to enjoy.
In here I learn how to make a great cup of coffee:

Easy Espresso & Cappuccino
Yield: 4 servings
4 coffee measures (1/2 cup) dark roast coffee
1 ½ cups (12 oz.) water
4 twists of lemon peel sugar to taste
Brew coffee in your choice of coffeemaker.
If you have an espresso pot or machine, follow manufacturer's suggested proportions of coffee and water. Pour coffee in demitasse cups, garnish with lemon twist, and offer sugar to guests.
Cappuccino Variation:
Pour 2 parts brewed espresso and 1 part hot milk into tall mugs. Sprinkle with cinnamon and nutmeg, or grated chocolate.
Espresso De Menthe:
Measure 1-2 tablespoons Crème de Menthe into each demitasse cup;
fill with espresso, leaving room for a dollop of whipped cream on top.

We can make the taste as we like, if me, more like Cappuccino, even less whipped cream on top, hhmmmmmm.... really delicious.

2 komentar:

dsy mengatakan...

oh the picture is soo cute!! :D
http://livingdaisy.blogspot.com

camelia mengatakan...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

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