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Caffeine is a natural substance found in over 60 different plant species worldwide. The coffee bush is one of them. Caffeine and its effects on both animals and humans has been a subject of study for over a century and probably will remain so in the future.

There are many ways different to extract caffeine from green coffee beans before roasting. The first commercially successful decaffeination was invented in 1903 by German businessman Ludwig Roselius coffee (1874-1943) and his assistant Karl Wimmer, a pharmacist by trade. Roselius process, it was learned, requires the use of methylene chloride or benzene as solvent.

This is how, for many years, the brand of decaffeinated coffee sold under the brand name "Sanka" was sold in France and United States. The process today is completely different. Although not the first to take the caffeine from coffee beans, something previously done by others, Roselius became a leading figure in promoting the commercialization process and decaffeinated coffee as a new product.

Roselius applied for a patent 1906. The Roselius was patented process involves the use of solvents and chemical vapor initially. Roselius found that caffeine in coffee may be removed by treatment of green beans with chlorinated hydrocarbon solvents. After the solvents are removed, then the beans are roasted as usual. For years, Roselius and scientists continued to experiment with ways to improve decaf.

In 1906, in Bremen, Germany, Roselius founded his company and called Kaffee Handelsgesellschaft AG (HAG Kafeee, Café Hag). In the 1970's, the company founded Roselius, patented a process developed by the Max Planck Institute, which uses carbon dioxide as a way to remove caffeine from coffee beans. This process of carbon dioxide remains one of the most common methods in use today.

Do not you know the interesting history and a little behind the legendary Roselius "invention" of decaffeinated coffee?

• A shipment of coffee beans was spoiled Roselius and his assistant to experiment with "ruined" coffee beans in an attempt to derive utility from what was considered a loss.
• Roselius had purchased a cargo of coffee beans from Latin America to be delivered cargo ship to your store.
• The boat was found with a very hard water in the sea and the town is loaded in salt water.
• Coffee beans in the flooded part of the ship became salt water-soaked.
• Roselius was a very smart businessman and decided to take every effort to earn a return even outside what appeared a "real lemon."
• Roselius researchers took the "ruin" coffee beans and carefully analyzed.
• Led taste tests conducted to evaluate the effect of salt water in the coffee beans.
• To their surprise, they found that sea water was drawn most part of the caffeine without affecting the taste.
• Confirmed that the coffee tasted the salt added, but otherwise the flavor was good and attractive for the palate.
• This, of course, was great news for Roselius who saw a market opportunity for a new "type" of coffee to consumers in Europe and North America. What seemed like an initial loss became the ingredients of an empire.

Decaffeinated coffee is a very important part of the coffee trade and a drink of choice for many consumers. For medical reasons or personal preference, decaffeinated coffee is something that coffee lovers and connoisseurs consumed regularly and in varying amounts. Degree decaffeinated arabica coffees are part of the list of options gourmet coffee. Include single-origin varieties of coffee growing regions, such as goods Sumatra, Costa Rica, SHB, and Colombian Supremo. In fact, the list of decaffeinated coffee is widely available to start drinking a cup now!

"I can suggest is a delicious blend of Decaffeinated Mocha-Java?

Timothy (”Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

© Copyright – Timothy S. Collins. All Rights Reserved Worldwide

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