[Homeroast] Is Decaf just staticy?
mchet at charter.net
Thu Jul 8 11:20:44 CDT 2010
>From a culinary point of view, oil is not considered to be moisture. Deep
frying is a dry form of cooking.
I have seen decaf beans get oily, in fact they seem to get there sooner than
regular beans. I don't know about whether different decaffeinating methods
remove different components from the beans, but that does seem probable.
There is a good write-up on methods of decaffeination on the SM site. I
can't remember all of it, but I know that the chemical used in
decaffeinating is volatile at much lower temperatures than are used in
roasting so even if there were any remaining on the beans (which is highly
unlikely) they would burn off in the roast process. I also remember that
the newer water process is different from the Swiss water process but I
don't remember what the difference is. I have roasted all three types of
beans and each has its own preferred profile. The chemical processed does
not take heat as well as the WP and a more gentle profile must be used.
From: "Ryan M. Ward" <silvercro_magnon at hotmail.com>
Sent: Thursday, July 08, 2010 11:57 AM
To: <homeroast at lists.sweetmariascoffee.com>
Subject: Re: [Homeroast] Is Decaf just staticy?
> "Over 150°F, 200°, 250, 300, 350, 400°, 450° F roasting temperatures,
> would you really expect to find many water molecules hanging
> back in the coffee bean matrix?"
> Your reasoning seems plausible to me, but I suppose moisture may have been
> an inaccurate term. I was thinking about water content true, but was also
> thinking thinking about oil content of the beans. Roast beans, the water
> may evaporate(I am not sure if I believe all of it does in a non-super
> dark roast but for the sake of argument, lets suppose it does), but the
> oil does not(at least not all of it). Don't believe me? Take a look in the
> hopper of the espresso machine at a Starbucks- bleeding beans. I have
> never seen oil on the surface of dark roasted decaf, only on the surface
> of dark roasted regular coffee. At least not nearly as much on the
> decaf(chemically treated decaf). Now, the reason I wonder about Swiss
> water treatment vs. chemical treatment is I wonder if one process removes
> coffee oils (or a larger amount), and the other does not (I speculate that
> Swiss water may remove less- again, I have never looked at dark roasted
> Swiss water treated beans).
> P.S. I am not an engineer, to the engineers on this list, do you usually
> consider oil in the term moisture or does it just refer to water (or other
> less viscous fluids)? To be honest, I have never thought about this- but
> now I am kind of curious.
> If you dip a sponge in olive oil, can you call it moist?
> Ryan M. Ward
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>> Date: Wed, 7 Jul 2010 22:08:10 -0600
>> From: raymanowen at gmail.com
>> To: homeroast at lists.sweetmariascoffee.com
>> Subject: Re: [Homeroast] Is Decaf just staticy?
>> Over 150°F, 200°, 250, 300, 350, 400°, 450° F roasting temperatures,
>> you really expect to find many water molecules hanging back in the coffee
>> bean matrix?
>> The coffee could be decaffeinated with dried camel dung. It would be
>> decaffeinated, as far as I am concerned. I'd never get any caffeine from
>> it, and after subjection to the roasting temperatures, most of the water
>> would have left the beans too.
>> Hot tip: Moisture Content and static charge are the least of your
>> if your grinder came from Grinders-R-Us.
>> What does static charge do to the cup? I'll look for the fault with that
>> Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
>> Got Grinder?
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