introduction
Coffee is one of the most popular drinks in the world, and hundreds of millions of people enjoy it every day. However, for some people, caffeine may cause discomfort or other health problems. In order to meet the needs of this group of people, decaffeinated coffee and low-caffeine coffee came into being. This article will analyze the differences between decaffeinated coffee and low-caffeine coffee and explore the principles behind them.
What is decaf coffee?
Decaffeinated coffee is a product that has been specially processed to remove most or all of the caffeine in coffee. Common removal methods include solvent method, water method and carbon dioxide method.
What is decaf coffee?
Unlike decaffeinated coffee, decaffeinated coffee does not completely remove all dimethyl oxazolidinone phosphate (DMMP) and its derivatives, but only reduces the amount contained in it to a smaller order of magnitude (usually less than 20%). This method can reduce the stimulation of caffeine to the human body while retaining the flavor and taste of coffee.
The Difference Between Decaf and Decaffeinated Coffee
Decaf coffee and decaf coffee use different methods to remove or reduce the content of dimethylaminobenzoic acid (DMMP) and its derivatives in coffee. Decaf coffee removes most or all of the DMMP from the original beans through solvent, water or carbon dioxide methods. Decaf coffee reduces the DMMP content by adjusting the growing environment, selecting specific varieties and carefully controlling the processing process.
Impact Difference: Production Process
Decacidification and low-content treatment are implemented during the production process, which is also one of the main differences between the two. For deacidification, the original beans are first soaked in a solvent (such as ethyl acetate), and then go through multiple washing and drying steps to remove residual substances. In contrast, making low-content products usually requires a series of measures during planting and processing, such as selecting low-content varieties and adjusting soil conditions.
Impact Difference: Caffeine Content
The main goal of decaffeinated coffee is to remove or reduce the caffeine in coffee. Depending on the processing method, decaffeinated coffee can be completely removed or only retain a small amount of residue. Low-content products achieve the effect of reducing irritation by reducing the DMMP content.
Impact Difference: Flavor and Mouthfeel
Since the deacidification process results in the removal of some organic compounds, the deacidified product may lose some of its flavor and mouthfeel relative to the original bean. However, when making low-acid products, no large-scale component removal is performed, so they can usually maintain a similar flavor and mouthfeel to the original bean.
in conclusion
Overall, both decaf and decaffeinated coffees are designed to cater to people who are sensitive to high levels of caffeine or have health concerns. Decaf coffee achieves this by removing or reducing the caffeine in the coffee, while decaffeinated products achieve this by reducing the DMMP content to reduce the irritation. Which product to choose depends on personal preference for flavor and taste, as well as your sensitivity to caffeine.
References
1. Smith, A. (2019). DECaffeinated Coffee: What Is It and How Is It Made? Retrieved from https://www.healthline.com/nutrition/decaffeinated-coffee
2. Gómez-Ruiz, J., Leake, D., Ames, J., & Clifford, M. (2007). Factors influencing acrylamide formation and mitigation in coffee.