During the eighteenth century, Europeans introduced coffee cultivation in many tropical countries as an export crop to meet European demand. In the nineteenth century, demand in Europe often exceeded supply, which encouraged the use of different substitutes with a similar flavor, like chicory root (buy organic coffee online). The main coffee producing regions are South America (particularly Brazil and Colombia), Vietnam, Kenya and Ivory Coast.
The plant was introduced in Europe, coming from the port of Mocha, in what is now known as Yemen. To import the beans to Europe, they were on boats on a long drive round the African continent. These long trips and exposure to sea air changed the flavor. Once the Suez Canal was opened, the journey time was greatly reduced to Europe and began to get coffee whose taste has not been altered. To some extent, this fresher product was rejected because Europeans were accustomed to the previous flavor.
For several decades in the nineteenth and twentieth centuries, Brazil was the largest producer and virtual monopoly in the coffee trade, until a policy of maintaining high prices generated business opportunities for other producers such as Colombia, Costa Rica, El Salvador, Guatemala, Indonesia, Mexico, Peru and Venezuela.
The seed of coffee containing 2% caffeine. Already in 1943 it was found that one gram daily of caffeine (equivalent to 10 cups of espresso or 5 drip coffee filter), absorbed for a week is enough to induce a deficiency picture or withdrawal. Decaffeination is a process whose goal is to provide the taste, but without the stimulating effects of caffeine.
The first to perform the procedure was the German chemist Friedrich Ferdinand Runge in 1820 after his friend, the poet Goethe, suggested him to analyze the components of coffee to discover the cause of your insomnia. Runge was also the discoverer of caffeine. However, the true transcendental technical progress did not occur until the turn of the century, in 1903, when Ludwig Roselius, a German importer, decided to pretreat coffee beans with steam before putting them in contact with the solvent extractor caffeine.
Thus, by increasing the area of the wet and swollen grains caffeine removal is facilitated, making it possible to produce decaffeinated coffee at a commercial scale for the first time. Decaffeinated coffee is introduced into the United States under the renowned brand Sanca (sans caffeine derivative, that is, "without caffeine" in French). Subsequently the brand was acquired by the food company General Foods.
However, this has the disadvantage of decreasing the longevity of plants and of requiring fertilizers and pesticides. There are numerous methods of cultivation from direct planting depending on the stage of fruiting of coffee plants or even polyculture systems. Shade plantations generally induce a better biodiversity, although it varies in quality according to the systems used and in relation to the initial state natural.
And finally re-soak the beans in depleted liquid caffeine to reabsorb the other compounds always present. The solvent, ethyl acetate mainly found in the fruits, is never in contact with the grains, with only the water with which the grain is soaked. There is also a method that uses a jet descafeinamiento carbon dioxide under pressure.
The plant was introduced in Europe, coming from the port of Mocha, in what is now known as Yemen. To import the beans to Europe, they were on boats on a long drive round the African continent. These long trips and exposure to sea air changed the flavor. Once the Suez Canal was opened, the journey time was greatly reduced to Europe and began to get coffee whose taste has not been altered. To some extent, this fresher product was rejected because Europeans were accustomed to the previous flavor.
For several decades in the nineteenth and twentieth centuries, Brazil was the largest producer and virtual monopoly in the coffee trade, until a policy of maintaining high prices generated business opportunities for other producers such as Colombia, Costa Rica, El Salvador, Guatemala, Indonesia, Mexico, Peru and Venezuela.
The seed of coffee containing 2% caffeine. Already in 1943 it was found that one gram daily of caffeine (equivalent to 10 cups of espresso or 5 drip coffee filter), absorbed for a week is enough to induce a deficiency picture or withdrawal. Decaffeination is a process whose goal is to provide the taste, but without the stimulating effects of caffeine.
The first to perform the procedure was the German chemist Friedrich Ferdinand Runge in 1820 after his friend, the poet Goethe, suggested him to analyze the components of coffee to discover the cause of your insomnia. Runge was also the discoverer of caffeine. However, the true transcendental technical progress did not occur until the turn of the century, in 1903, when Ludwig Roselius, a German importer, decided to pretreat coffee beans with steam before putting them in contact with the solvent extractor caffeine.
Thus, by increasing the area of the wet and swollen grains caffeine removal is facilitated, making it possible to produce decaffeinated coffee at a commercial scale for the first time. Decaffeinated coffee is introduced into the United States under the renowned brand Sanca (sans caffeine derivative, that is, "without caffeine" in French). Subsequently the brand was acquired by the food company General Foods.
However, this has the disadvantage of decreasing the longevity of plants and of requiring fertilizers and pesticides. There are numerous methods of cultivation from direct planting depending on the stage of fruiting of coffee plants or even polyculture systems. Shade plantations generally induce a better biodiversity, although it varies in quality according to the systems used and in relation to the initial state natural.
And finally re-soak the beans in depleted liquid caffeine to reabsorb the other compounds always present. The solvent, ethyl acetate mainly found in the fruits, is never in contact with the grains, with only the water with which the grain is soaked. There is also a method that uses a jet descafeinamiento carbon dioxide under pressure.
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