Other folks, like my Mother, like their decaf. I have to say that really she drinks the Folgers half decaf, which to me is about the same. It just taste different to me! Guess that's why there are so many different kinds of coffee out there.
Decaffeinated Coffee
As everyone knows, coffee beans naturally have caffeine. That’s why most people drink it. But millions of “health conscious” Americans reach for decaf over the caffeinated brew. Easy enough, since it’s available in every coffee shop and every office across the country. It’s as American as apple pie.
Except, of course, that it’s not American at all (incidentally, neither is apple pie). The process of decaffeination was invented by a German named Ludwig Roselius in 1903. It was later widely marketed in the U.S. under the brand name Sanka. In addition to caffeine, coffee also has more than 400 other chemicals, all of which add their own personality to the overall taste, texture, and smell. So removing one specific chemical while keeping everything else intact isn’t the easiest thing in the world. Roselius’s process involved steaming the coffee beans with acid and then soaking them in benzene, which pulled out the caffeine. Since benzene has an annoying tendency to cause bone marrow cancer, modern decaffeination is slightly different.
I think I'll just stick to my regular dark roast coffee! It may just be a mental thing, but I don't want decaf...thank you just the same!
Coffee inside again this morning. Another storm is coming through!
