Amala Eunice. coffee tables. December 20th , 2016.
♦ When making espresso, nearly boiling water under a pressure of up to 15 atmospheres is pushed through finely compressed coffee beans. It is brewed for less than half a minute and a dark brown thick liquid is then separated from ground beans. The thick liquid when poured in a container, has a small amount of froth on top.
Contrary to what people think, coffee actually dehydrates you. Caffeine has diuretic properties and over-intake of caffeine may leave you severely dehydrated.
If you want to store green coffee beans, you can use opaque air tight containers, so as to avoid any contact with light and moisture. Keep those containers in a cool, dark place.
Indirect Method: Indirect method also uses methylene chloride or ethyl acetate for decaffeination of the coffee beans. The process is called indirect decaffeinated coffee process, since, the coffee beans do not come in direct contact with the chemical solvent. Initially, the coffee beans are soaked in hot water for many hours. This makes the coffee beans lose flavor and caffeine molecules into the water. Then the coffee beans are separated from the water and this water is transferred to another container. The concentrated water is then mixed with solvents like methylene chloride or ethyl acetate. The caffeine molecules get combined with the solvent molecules. Then the water is heated at a temperature, where the solvent evaporates along with dissolved caffeine in it. Thus, the water left contains flavor molecules of the coffee beans, and is free of solvent and caffeine. Coffee beans are then again added to this water to absorb the flavor.
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