Mokaflor - Decaffeinated - Coffee Beans

The beans are moisturized with steam until they reach a humidity of 30% – 50%. They are then sealed in the extractor with the addition of carbon dioxide. Subsequently, temperature and pressure are increased, whereby the CO2 extracts the caffeine. At the end of the process, the CO2 is discharged by binding the caffeine through the reduction of temperature and pressure or with the help of activated carbon. This method does not use any potentially harmful solvents. This coffee was tasted with an espresso at 92 °C with an extraction of 25 ml in 23 seconds. The average degassing occurred in 60 hours. Caffeine has no taste – therefore, a properly prepared decaffeinated coffee is indistinguishable from the same coffee with caffeine. The crema shows a hazelnut color without nuances. The aroma consists of toast and cocoa, the taste is balanced with an interesting body.