All about the decaffeination process

KAPA REYNOLDS

Can't do without coffee and want to cut down on caffeine? Decaffeinated is the ideal solution. It is an alternative to traditional coffee that will allow you to fully enjoy the taste of coffee, without consuming too much caffeine.

More do you know how to get decaffeinated coffee? What are the different decaffeination methods that exist? Discover the main techniques used to decaffeinate coffee while retaining its precious aromas.

Decaffeinated coffee: History of the decaffeination process

According to European legislation, a decaffeinated coffee is a roasted coffee in beans whose caffeine content ist equal to or less than 0,1%, or soluble coffee with a caffeine content equal to ou less than 0,3%. You will understand, the delicate process of decaffeination does not remove all the caffeine, but considerably reduces its content.

Also note that decaffeinated coffee does not necessarily rhyme with denatured coffee! The decaffeination process only acts on its caffeine content and not on its distinctive taste and aromas. Likewise, all varieties and origins of coffee retain their distinctive flavor.

 

The different decaffeination processes

There are three main methods of decaffeination where the extraction of caffeine is carried out through:

  • a solvent
  • a supercritical fluid (carbon dioxide)
  • some water

Decaffeination with solvents

Extraction via an organic solvent involves the use of chemical elements, but have no fear, regulations exist and ensure the responsible use of these products. Indeed, the percentage of chemical solvents remaining on the coffee beans is minimal.

In the case of solvent decaffeination, the coffee beans are subjected to a steam bath so as to increase their porosity and their contact surface. Thus, the grains will begin to swell, it is at this very moment that they are immersed in a water bath, to which a chemical solvent will have been previously added. Commonly, the most widely used products are dichloromethane and ethyl acetate, they are the ones that make it possible to extract caffeine.

Carbon dioxide decaffeination

La carbon dioxide decaffeination supercritical is a more modern and technical process. Like the solvent method, the coffee beans are subjected to a steam bath to increase their volume and facilitate the penetration of carbon dioxide. It is thanks to an environment pressurized to 250 bars and to the elements that make up carbon dioxide that caffeine dissolves.

Water decaffeination without chemicals

It is also possible to obtain decaffeinated coffee using natural distillation without chemicals. Natural methods simply refer to all the processes that do not incorporate chemical solvents. Committed to a consumer approach that respects the environment, this is naturally the method that we have chosen to follow at Kabioca.

Decaffeination with water is definitely the longest method, but also the most environmentally friendly. During this technique, the green grains are immersed in water for about ten hours. Since caffeine is naturally soluble in water, the latter will gradually take on caffeine and thus extract almost all of the beans. Subsequently, the soaking water should be passed through an activated carbon filter, which will collect the caffeine. The remaining water will be reinjected into the bath and this circuit will be repeated until the desired concentration of caffeine is obtained.

If you would like to know more about our manufacturing processes for your natural and biodegradable coffee capsules, feel free to send us your message via our contact form. We will be happy to answer all of your questions.

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Go behind the scenes of an order preparation of Kabioca capsules

KAPA REYNOLDS

Kabioca opens the doors of its partner warehouse located in Normandy

It has been 2 years now that we launched our range de Organic & compostable coffee capsules, What roads we travelled ever since !

Since the launch of our Nespresso compatible capsules, it's a total of 550 coffee capsules that have been delivered to our customers, thus allowing save the equivalent of 2 tonnes of aluminum in total. A great feat that would never have been possible without your support and your commitment. We wanted to thank you.  

Thus, we have decided to open the doors of our Normand warehouse to you and present the process of processing an order within Kabioca.

This way the visit!

Our warehouse in Alizay in Normandy

This visit begins in our warehouse. Located in the Eure department, 1 hour north of Paris, Kabioca has a large warehouse with a surface area of ​​25 m² to store all Nespresso capsules which we offer you for purchase on our website.

Preparing your order

Once your order is made on our website, it is automatically transferred and processed by our teams on site, who immediately start preparing your package.

You will find that our warehouse is vast: it takes an excellent organization and knowledge of it on the part of our team, in order to locate and recover the capsule boxes of your order among the many packages stored in the warehouse.

Once your products have been collected by our team, they are all carefully repackaged in a new package, in order to be well protected throughout the journey to your home. But the journey of your Kabioca capsule boxes don't stop there. There remains the final stage of transporting the package from our warehouse to the delivery point indicated during your order.

All we have to do then is go to the nearby post office, in order to drop off all the orders for the day. Colissimo will then take care of delivering your package either to your home or to a relay point depending on the choice you made during your purchase. A few days later you can finally enjoy our delicious coffee.

A reduced ecological impact

Kabioca & Colissimo are committed to adopting a strong ecological approach via several actions carried out upstream:

  • Cardboard packaging all made from recycled and recyclable papers.
  • The use of ecological adhesive rolls made from kraft paper and natural glue.
  • Favor the zero paper. : you will not find any transport document or invoice in your package. These are made available to you in dematerialized format on your online customer account.
  • For the transport of your package, our partner Colissimo has adopted a 100% carbon neutral solution.

Kabioca, a responsible company, concerned and aware of its responsibilities, favors a local approach in order to minimize the carbon footprint of our organic coffee capsules

There you go, now you know the other side of Kabioca order preparations :)

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History of coffee: Coffee consumption by country

KAPA REYNOLDS

If coffee is alongside cocoa, one of the most traded commodities in the world, it is also the most consumed drink after water. Today, nearly 75% of coffee production in exporting countries is destined for the world market. Some countries drink more than others. Let's detail them world coffee exports and consuming countries.

Coffee producing and exporting countries

Almost all of the world's coffee production is produced in the tropics and subtropics, and therefore for the most part in developing or underdeveloped countries. The export of green coffee constitutes an extremely important financial windfall for these countries whose cultivation and production are a huge vector of jobs.

The coffee economy constitutes a considerable stake since it would today support nearly 25 million people across the globe, mainly small producers. Its transformation and distribution would generate around 100 million jobs!

According to a study by theEuropean statistical institute Eurostat, in 2018, most coffees imported into Europe mainly come from two countries. Brazil remains the main exporter of coffee, with more than 900 tonnes imported (representing 000% of total coffee imports in Europe), although its share is declining in the face of competition from other countries such as Vietnam, which exported to Europe around 29 tonnes of green coffee ( i.e. 770%).

Other countries also follow, such as Honduras with 228 tonnes (000%), Colombia with 7 tonnes (173%), Uganda with 000 tonnes (6%), India with 161 tonnes ( 000%), Peru with 5 tonnes (157%) and Ethiopia with 000 tonnes (5%).

Coffee consumption by country in figures

If we know the pronounced taste of Italians for the traditional All espresso brewing methods, know that Italy is not the first coffee consuming country in the world, far from it! The inhabitants of the Netherlands beat the Italians and the French flatly with 8,3 kg of coffee swallowed per year, per capita according to a study on the average coffee consumption carried out by the Statista institute in 2020.

The Italians are thus ranked tenth, while the French are only fifteenth on the podium, almost tied with the United States. Mexicans, for their part, major coffee producers with 270 tons produced in 000, however consume only 2020 kilos each year!

Here are the results of the ranking in kilos, per capita in countries where consumption exceeds 3 kilos per year:

Coffee, a flagship fair trade product

Chosen as a symbol of fair trade, the cultivation of certified fair trade coffee allows through the establishment of networks of small farmers, improve the living conditions of several hundred thousand people to prevent them from plunging into poverty.

Buyers importing fair trade coffee undertake to buy the coffee beans at a fair price even if the purchase price and world prices are below the defined threshold. This better remuneration and stabilization of prices paid to cooperatives associated with a purchase guarantee for several years provide financial security to small producers.

Graph from Rainforest Alliance interactive that you can find in clicking on the following link

In addition to allowing producers to benefit up to double the price paid on traditional local markets, end consumers of fair trade coffee today guarantee the payment of development premiums intended to finance food programs, health care systems or education around the world.

Fair trade in coffee thus aims to establish fairer trade rules for everyone and reduce the impact of coffee production on the environment.

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Confinement and teleworking: how to digitize the coffee break?

KAPA REYNOLDS

A privileged break in a working day, the coffee break is a moment that feels good. This is an opportunity to communicate with colleagues and share information in a more informal way than in a meeting.

But with the crisis we have been experiencing for a year, we have had to adapt. Distancing measures and increased teleworking, the virtues of coffee break in business are becoming increasingly rare.

So, how can you continue to have a social life around a coffee with colleagues, when you work from home? Kabioca offers you some tips to digitize your coffee break.

CREATE A VIRTUAL CAFETERIA

We have long known the virtues of the ritual of the coffee break in business: efficiency, intellectual boost, exchange of ideas, moment of relaxation ... Moreover, today a majority of French employees believe that it is essential to their well-being.

However, with current modes of collaboration, due to the Covid-19 pandemic, our habits have been changed. To maintain the link between employees during confinement, some companies do not hesitate to use augmented reality to materialize a common 3D space where employees can meet to communicate and take a break.

More pleasant than a Hangouts, for an Skype, or one Zoom connected, these new tools allow qualitative exchanges between colleagues through the use of virtual reality headsets.

A COFFEE VISIO-BREAK

More commonly used than virtual reality, screens interposed between employees make it possible to share a coffee in order to “talk about everything except work”. If the "Call café" offers a solution to maintain contact with the outside, the smell of a good arabica or robusta coffee embalming the break room, is all the same lacking.

Until researchers can add olfactory sensations to the digital world, to carry out videoconferences with the odor ofAll espresso brewing methods, teleworkers will have to be content with discussions through their computer screens, to feel less isolated and maintain regular communication between employees.

WELL ORGANIZE A VIRTUAL COFFEE BREAK

organic kabioca capsule

To bring pleasure to discussions, maintain a social link, and perpetuate the continuity of business activity, it seems necessary to set up new rituals for digital coffee breaks:

  • To create new habits, do not hesitate to plan as many time slots for your coffee breaks, whether it is every day or several times a week.
  • Use a collaborative video conferencing tool like Hangouts, Teams, Zoom, FaceTime or Skype for example.
  • Define the rules of the game for your virtual coffee break: duration, subjects not to be discussed, respective speaking times ...
  • Get in the mood by actually having a coffee.
  • While this is not the time to deal with a particular business topic, such as an agenda or a report, it does allow messages to be passed in an informal and unstructured way.
  • You can also set up a chat as a vehicle for informal exchange, allowing you to liven up your discussions with emojis.

AWAY FROM EYES, CLOSE TO THE HEART OF COMPANIES

For a coffee break Worthy of the name, the quality of the coffee is essential and the employees are particularly sensitive to it. Remote work can lead to isolation, so it is important to ensure that your employees are in a positive dynamic and to consolidate links.

Note that the law provides, despite confinement, that companies can ensure good working conditions for their employees, by covering various expenses, such as, for example, the cost of equipment necessary for teleworking or various supplies. .

Thus, at a time when the well-being of "teleworking" is essential, providing quality coffee to its employees to offer them an ethical coffee break, wherever they are, can also contribute to their professional performance and development of your business ...

Do you want to offer a coffee break to your teleworking employees? Nothing's easier : enter your message in our contact form, we will get back to you to present you a tailor-made offer.

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Baristas: the coffee artists

KAPA REYNOLDS

If this word is commonly usedé in Anglo-Saxon countries and in Italy for désign a person spécaf specialisté, the méthird of this caf sommelieré remain relatively méknown to the general public Françwoes.

From the almost complete torréfaction à the PRéparation and à the development of cafés, passing through the formations nénecessary to become a Barista, délet's cover this pretty profession together où artistic know-how constitutes the'one of the most famous facets of méanimal.

The barista, a passionate artist

In Italian, the word barista means "bartender". Yet the barista, in a coffee shop is more than just a server. It is to espresso, cappuccino and Slow Coffee, what the sommelier is to wine, because he knows the universe, the different vintages and specialties and the varieties.

The baristas, in addition to a perfect knowledge of specialty coffees, perfectly master the difféannuities espresso machines, filters and mills à grains, to extract the maximum possible flavor and révéler to the fair all the arômy coffeeé séselectioné. Between the grain torréfié and the cup of coffeeé, coffee makers canètooth indeed, a véritable know-how combining technicality (in particular for roasting and'coffee extractione), sense of service and creativity.

Baristas are true enthusiasts, knowing how to choose the best grains to meet the aromas desired by their customers and adjust the densityé to achieve un café more or less full-bodied. In addition to its knowledge of extraction, sensory analysis, etc., most of the cafethird parties are also endowed with a strong sensitivityartistic and of great dexterity, allowing them to achieve magnificent Latte Art.

There are d'elsewhere important compétitions bringing together the best baristas from around the world, such as the World barista championship or the French championships Cup Tasters, Brewer's Cup and Roasting. These évéevents allow candidates toéshow their expertise and leading to great opportunitiesés professional.

“As in cooking, roasting is cooking. It's a highly technical art in which you also need a lot of sensitivity and a bit of magic. ”
Alain Ducasse

How to become a barista?

The Barista has for some yearséare the wind in their sails in France and many are the postulants to the métier. While everyone has their own history and personal journey, there is no'there is no clear pathé to become a barista, know that many barista training are dispensedéare within'edschools spécialisées, in France or à l'edforeigner. We N'we will name only two, but you will be able toès certainly find dozens of'others on search engines, mostly intégrées à coffee brandsé.

The famous Latte Art made by the Baristas.

So, the SCA (Specialty Coffee Association) cronee in 2005, which representséfeel the diff professionalséfili annuitiesècoffee resé in the world, offers éalso the possibilityé to train in métier and acquélaugh oneémore in-depth hension of coffee world.

In France, the Caféothèthat située à Paris is à both a space ofédié to la roasting and sale of coffees, but also offers a professional training of 30 hours to learn the basics of barista profession. Barista roaster training allows to'acquélaugh at solid compétechnical skills but also théorics like l'analysis of coffee quality, éstudy the production specifications à the cup, connaîbe scrupulously the conditions éecological and géographic in which have été cultivés the beans from coffee trees to be able to advise the client as well as possibleèthem.

Whateveréschool or training chosen, if you want to train yourself to achieve good coffeeés, know that you will need to technicalityé (transformation, cooking of beans in coffeeé torréfié, machine maintenance), d'analysis and d'a commercial spirit (for éstudy the marketé, choose the right products, réalign and follow a business plan).

You are not a barista, but you still want make an excellent coffee at home ? No problem ! At Kabioca, all the work of the baristas is locked in our natural and biodegradable capsules, specially designed for release the best of coffee aromas in your cup. Our organic coffees from fair trade, will give you a moment of pause with subtle tastes.

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History of coffee: the birth of the first coffees

KAPA REYNOLDS

Every morning millions of people start their day with a cup of coffee, but do you know the story behind this globally consumed drink? Discover the mysterious and legendary history of the most consumed drink in the world after water.

The master of the Sufis Ali ben Omar al-Shadili in Ethiopia

There are different stories relating to the discovery of coffee. The first legend suggests that the true origin of the coffee cherry would come from Ethiopia, in the region of Kaffa. The master of the mystical order of the Sufis, Ali ben Omar al-Shadili, also nicknamed the "saint of Moka" would indeed have found berries during an exile in the desert. He would one day have offered a drink made up of coffee cherries infused in hot water, to the captain of an Indian ship. The latter would then have appreciated the flavor of the coffee.

The story also goes that the Yemenis would have taken Ethiopian coffee plants in the 12th century, to carry out a roasted coffee trade in the Harrar, a veritable market place and historical center of the development of Islam.

The Khaldi shepherd and his goats in Yemen

Coffee farm in Yemen

If the real origins of the first coffee are unknown, another legend also feeds popular beliefs. It is that of the Kahldi shepherd of Abyssinia in the 8th century. The story goes that the first coffee was arguably grown in Yemen after being discovered by a shepherd who used to graze his goats in the Jebel Sabor, in the highlands of Yemen.

It was then that he noticed one day that his animals seemed much more lively than usual, that they were frolicking and jumping everywhere, day and night. After observing them for several days, he noticed that they were feasting on small red berries that looked like cherries. These came from a shrub: the coffee tree.

Intrigued, the shepherd then made the decision to bring his famous treasure back to the monastery of Cheodet to tell the monks of the city about his remarkable discovery. The monks decided to boil the cherries from the coffee tree in water to drink the beverage.

Some time later, the monks Sciadli and Aydrus, in charge of the harvest of coffee kernels were surprised by the rain and placed the damp coffee branches in the hearth of the fireplace to dry them during prayer. When they returned, the roasted cherry pits had spread a delicious smell in the room. The monks decided to reduce the cherries to powder before infusing them in hot water. And that's how the first would be born roasted coffee.

Coffee has a somewhat vague origin

A coffee tree and its fruit

The history of the origin of coffee remains relatively unclear even if everything suggests that it is in Ethiopia that the first coffee plant was born in 850 AD, Koffea Arabica.

As in all legends, we will surely never know what the true origin of the coffee cherry is. Some see the root and origin of the word coffee in Kaffa, name of a historical region in Ethiopia, others in qahwa (wine in Arabic) or even in ka et afa (contraction of "God" and "plants of the earth").

If it is difficult to know which is the most authentic story and to precisely locate its origin, that caffeine drink nonetheless remains the most consumed with nearly 400 billion cups of coffee drunk each year, that's over 1 coffees every second across the world!

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