Many ingenious methods have been devised for the ready removal of the caffein from this point on. Several processes employ an alkali, such as ammonium hydroxid, to free the caffein from the acid; or an acid, such as acetic, hydrochloric, or sulphurous, is used to form a more soluble salt of caffein. Other procedures effect the dissociation of the caffein-acid salt by dampening or immersion in a liquid and subjecting the mass to the action of an electric current.
The caffein is usually extracted from the beans by benzol or chloroform, but a variety of solvents may be employed, such as petrolic ether, water, alcohol, carbon tetrachloride, ethylene chloride, acetone, ethyl ether, or mixtures or emulsions of these. After extraction, the beans may be steam distilled to remove and to recover any residual traces of solvent, and then dried and roasted. It is said[142] that by heating the beans before bringing them into contact with steam, not only is an economy of steam effected, but the quality of the resultant product is improved.
One clever but expensive method[143] of preparing caffein-free coffee consists in heating the beans under pressure, with some substance, such as sodium salicylate, with the resultant formation of a more soluble and more easily steam-distillable compound of caffein. The beans are then steam distilled to remove the caffein, dried, and roasted.
Another process of peculiar interest is that of Hubner,[144] in which the coffee beans are well washed and then spread in layers and kept covered with water at 15° C. until limited germination has taken place, whereupon the beans are removed and the caffein extracted with water at 50° C. It is claimed by the inventor that sprouting serves to remove some of the caffein, but it is quite probable that the process does nothing more than accomplish simple aqueous extraction.
In the majority of these processes the flavor of the resultant product should be very similar to natural roasted coffee. However, in the cases where aqueous extraction is employed, other substances besides caffein are removed that are replaced in the bean only with difficulty. The resultant product accordingly is very likely to have a flavor not entirely natural. On the other hand, beans from which the caffein is extracted with volatile solvents, if the operation be conducted carefully, should give a natural-tasting roast. Any residual traces of the solvent left in the bean are volatilized upon roasting.
Some of the caffein-free coffees on the market show upon analysis almost as much caffein as the natural bean. Those manufactured by reliable concerns, however, are virtually caffein-free, their content of the alkaloid varying from 0.3 to 0.07 percent as opposed to 1.5 percent in the untreated coffee. Thus, although actually only caffein-poor, in order to get the reaction of one cup of ordinary coffee one would have to drink an unusual amount of the brew made from these coffees.
The Aromatic Principles of Coffee
To ascertain just what substance or substances give the pleasing and characteristic aroma to coffee has long been the great desire of both practical and scientific men interested in the coffee business. This elusive material has been variously called caffeol, caffeone, "the essential oil of coffee," etc., the terms having acquired an ambiguous and incorrect significance. It is now generally agreed that the aromatic constituent of coffee is not an essential oil, but a complex of compounds which usage has caused to be collectively called "caffeol."
These substances are not present in the green bean, but are produced during the process of roasting. Attempts at identification and location of origin have been numerous; and although not conclusive, still have not proven entirely futile. One of the first observations along this line was that of Benjamin Thompson in 1812. "This fragrance of coffee is certainly owing to the escape of a volatile aromatic substance which did not originally exist as such in the grain, but which is formed in the process of roasting it." Later, Graham, Stenhouse, and Campbell started on the way to the identification of this aroma by noting that "in common with all the valuable constituents of coffee, caffeone is found to come from the soluble portion of the roasted seed."[145]
Comparison of the aroma given off by coffee during the roasting process with that of fresh-ground roasted coffee shows that the two aromas, although somewhat different, may be attributed to the same substances present in different proportions in the two cases. Recovery and identification of the aromatic principles escaping from the roaster would go far toward answering the question regarding the nature of the aroma. Bernheimer[146] reported water, caffein, caffeol, acetic acid, quinol, methylamin, acetone, fatty acids and pyrrol in the distillate coming from roasting coffee. The caffeol obtained by Bernheimer in this work was believed by him to be a methyl derivative of saligenin. Jaeckle[147] examined a similar product and found considerable quantities of caffein, furfurol, and acetic acid, together with small amounts of acetone, ammonia, trimethylamin, and formic acid. The caffeol of Bernheimer could not be detected. Another substance was separated also, but in too small a quantity to permit complete identification. This substance consisted of colorless crystals, which readily sublimed, melted at 115° to 117° C., and contained sulphur. The crystals were insoluble in water, almost insoluble in alcohol, but readily soluble in ether.