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Decaffeination


barista rohkaffee
Green Coffee
Swiss Water Process (SWP)
When colouring eggs with ground coffee or coffee grounds, it's important that you only use white eggs. Take 100 g of ground coffee, add to 1 litre of water and bring to the boil. Leave to infuse for around 30 minutes, then hard boil the eggs in the water. You can use coffee grounds in place of ground coffee if you want a slightly lighter shade of brown.

For a deeper colour, you can add onion skins to the boiling coffee. This will produce wonderful, chocolate brown-coloured eggs.
To produce decorative patterns on the eggs, before colouring place flowers, leaves or grasses on the eggs, fixing them with an old pair of tights, for example. Alternatively, take a candle and paint patterns on the egg. These areas then remain white during the colouring process.

The water containing the caffeine and other coffee solids then passes through an active carbon filter, which retains the caffeine molecules. New coffee beans are then added to the now caffeine-free water. Because the water already contains dissolved coffee solids, this time only the caffeine is released and the other flavour components of the beans are retained. The process is repeated until 99.9% of the caffeine has been removed, as caffeine-free coffee is not allowed to contain more than 0.1% caffeine.

The beans are then dried, allowing most of their flavour and aroma to be retained. One disadvantage of this process is the relatively high costs, as the caffeine bound to the active carbon cannot be recovered and sold separately. Today, there are only a few factories worldwide that use the Swiss Water Process.

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