About the color
For our decaf, caffeine is extracted in Japan using the supercritical carbon dioxide extraction method.
This method brings carbon dioxide to a critical state (a state in which it has both gas and liquid components), increases pressure and temperature, and allows carbon dioxide to select and extract caffeine.
This destroys the original structure of the coffee beans, making it easier for the ingredients to come out. Therefore, the color of raw beans tends to change from white to brown compared to before decaf processing.
Therefore, the color of the same bean will be different before and after processing.
*Other decaf processing methods also tend to make the color darker.
Our company has been researching decaf for over 20 years, and we are constantly researching how to make delicious decaf from roasting to extraction.
In the case of caffeinated coffee beans, the general taste barometer is often the same depending on the color of the coffee beans and the degree of roasting, but in the case of decaf beans, the color starts from brown when they are green, so it is difficult to judge the color . You can't judge it by itself.
Therefore, we roast while watching the temperature profile, checking the moisture level and the timing of the addition of goby. If you only look at the color and stop the line, you may end up with a half-baked result.
Based on our experience of over 20 years of research, we have verified that the taste is close to the same as before removing caffeine, and we roast light, medium, and dark roasts and deliver them to our customers. I am.
About oil shine
The tissue of decaf beans has been destroyed, and sugar and oil are likely to appear on the surface. We are conducting research on the decaf processing and roasting processes to prevent this.
Domestic processed decaf is still progressing day by day. We will continue to strive to provide even more delicious decaf to our customers.
January 18, 2021
UnCafeSucre Co., Ltd.
Representative Director Yuko Urui