A process that removes caffeine from coffee. Industrial methods that decaffeinate coffee involve organic solvents and carbon dioxide to remove the caffeine from the beans, processes that deplete flavor compounds. The caffeine, once discarded, is sold to pharmaceutical and soft drink companies.
Decaffeinated coffee accounts for about 10% of the world coffee market.
French for “half cup.” A small cup used for serving espresso.
A double shot of espresso.
In this ancient and simple processing method, the cherries are either allowed to dry on the tree or they are picked and separated from leaves, pebbles, and other extraneous matter and laid out to dry in the sun for three to four weeks. When the pulp has dried, a hulling machine strips away the outer skin and pulp by crushing the hulls and parchment. Although the beans may not be consistent in quality, their acidity is reduced and their body and earthy flavor is increased. The dry method can produce coffee of great quality but only with great difficulty, because the climate can vary during the drying process.
The dry method produces “unwashed” green coffees. Dry method coffees include Sumatra, Ethiopia Harrar, Yemen and some of the finest coffees of Brazil.
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