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This decaffeinated coffee with water comes from a partnership of several years with the Mexican company Descamex which has a long experience in the process of decaffeinating with water since it was the first Latin American decaffeinating company to be created in 1983.
Decaffeination with water does not involve any solvent, but a principle called the principle of osmosis. As a reminder, the coffee bean is in fact composed of approximately 74% of insoluble components, approximately 25% of soluble aromatic components and 1.20% of caffeine. It is on these last two components that water decaffeination plays a role!
Coffee beans are placed in a steam bath, which opens the pores of the beans and extracts the soluble aromatic components & the caffeine. The caffeine present in this water is then filtered to keep only water "loaded with aroma precursors", the same as those still present in step 2. This first batch of decaffeinated and "flavored" green coffee beans , are sold at very low prices on the coffee markets.
We will use this water loaded with aromatic components to extract the caffeine from the rest of the beans, thanks to the principle of osmosis. Osmosis is the principle of diffusion, through a semi-permeable membrane, of a very concentrated solution towards a less concentrated one, until a point of equilibrium is found. The green coffee beans are immersed in water baths which contain the same aromatic components as those contained in the coffee bean, except for caffeine. According to the principle of osmosis, and under certain conditions of temperature and pressure, the water bath will rebalance.
50% of the caffeine will pass into the water bath and 50% will remain in the coffee bean. The process will be repeated up to 10 times to minimize the caffeine content in the grain, between 0.01% and 0.02%.