Decaffeinated coffee, a popular alternative for those who want to enjoy the taste of coffee without the stimulating effects of caffeine, has often been the subject of controversy. Many wonder if the decaffeination process introduces harmful chemicals into our favorite drink, writes The New York Times.
Many choose decaffeinated coffee, but are they choosing right? PHOTO Archive
There are several methods of removing caffeine from coffee beans, and two of the most common involve the use of chemical solvents such as methylene chloride or ethyl acetate. These substances are used to extract caffeine from the beans and are then removed by washing and roasting.
Decaffeinated coffee has only 3% caffeine, being a tasty alternative to regular coffee, which can cause unwanted effects such as nervousness, anxiety and sleep problems.
There are several methods of removing caffeine from coffee beans, and two of the most common involve the use of chemical solvents such as methylene chloride or ethyl acetate. These substances are used to extract caffeine from the beans and are then removed by washing and roasting.
The process begins with steaming green, unroasted coffee beans to swell them and open their pores, explained Tonya Kuhl, chair of the chemical engineering department at the University of California, Davis.
The beans are then rinsed in methylene chloride or ethyl acetate to remove the caffeine, Dr. Kuhl said.
The beans are then steamed again and washed to remove residual chemicals, explained Eric Brenner, assistant director of the Center for Coffee Research and Education at Texas A&M University.
Afterwards, the coffee beans are roasted. The end product usually doesn’t taste the same as a regular cup of coffee, but “when done well, there is very little difference“, Dr. Kuhl also said.
Experts say these chemicals are not dangerous to health in the amount that is used for decaffeination. However, people who are exposed to chemicals like methylene chloride at higher levels, such as workers who use it to remove paint or degrease metals, may have an increased risk of liver and lung cancer and systemic damage central nervous system.
In April, the US Environmental Protection Agency imposed a ban on the use of methylene chloride. However, the chemical can still be used to decaffeinate coffee, as food and beverages are primarily regulated by the Food and Drug Administration (FDA), which has determined that decaffeinated coffee beans must contain no more than 0.001% from the chemical.
That means it would be virtually impossible to drink so much decaffeinated coffee that you would expose yourself to dangerous levels of methylene chloride, Dr. Kuhl said.
Ethyl acetate, the other chemical used to decaffeinate coffee, is also not a concern, according to Brenner. Ethyl acetate occurs naturally in some fruits, such as kiwi and guava, and is used in products such as nail polish and printing ink. But there is no evidence that it could increase the risk of cancer.
However, exposure to ethyl acetate through inhalation, ingestion or skin contact can irritate the eyes, skin or throat, according to the Centers for Disease Control and Prevention.
However, after coffee beans are decaffeinated, traces of chemicals may remain, Dr. Kuhl said. But after the beans are roasted, the chemicals evaporate almost entirely.
Coffee beans are typically roasted at temperatures between 356 and 464 degrees Fahrenheit, and methylene chloride and ethyl acetate boil at about 104 and 171 degrees Fahrenheit.
“In my opinion, there is no health hazard associated with drinking decaffeinated coffee”, concluded Dr. Kuhl.
