I had a coffee house for 2 years. I studied to be a barista. There are some
great decaf coffees. However, I made my decaf brews with 50% more beans to
fool the customers that wanted regular coffee. It is my understanding that
they use CO2 instead of benzene to remove the caffeine now. Rich is correct
that an espresso has half the caffeine.The longer the water is in contact
with the beans the more caffeine is gotten. The perfect cup of joe is made
with purified water- with freshly roasted and ground beans (Darn-forgot the
oz per cup) in a drip maker where the water is between 190-205 F and is not
in contact with the ground coffee more than 3.5 min. Actually, a French
press makes the best and most consistent cup. Also, a good coffe house will
throw out all coffee that has been heated on a hot plate more than 15
minutes. One can keep fresh brewed coffee in in an insulated server up to
two hours without it getting bitter. There will be a test later.
TJ Garland, CMO supplier
there are no incurable illnesses-only incurable people.
From: "Rich Adams" <[email protected]>
Reply-To: [email protected]
To: <[email protected]>
Subject: CS>Re: CS OT caffeine
Date: Mon, 8 Sep 2003 12:21:49 -0500
----- Original Message -----
Caffine just ads that bitter flavor that tells you it's coffee.
Um, I respectfully disagree, there are some fine decafs out there that do
indeed taste like what coffee should taste like.
Caffeine content comes from the contact time between water and coffee
grinds. About 50% less caffeine in an espresso ristretto as compared to a
drip/cone method. http://www.jpscoffee.com/Caffeine%20content.htm
You can make a fine cup of coffee buy simply adding hot water to a pulled
shot of espresso, then prepare as you would a normal cup of joe. This
would
be called a Caffe' Americano . It would be richer in flavor and less in
caffeine then your average drip.
Respectfully,
Rich "home roaster" Adams
[email protected]
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