Decaf | Ethiopië Gewassen - Filtermaling
| option | availability | €/250g | price |
|---|---|---|---|
| 250 gram / filtermaling | in stock | €12.30 / 250g | €12.30 |
| 500g / filtermaling | in stock | €11.43 / 250g (from 500g) | €22.85 |
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About this coffee
Since the development by Karl Lendrich at the beginning of the 20th century, water vapor has been used to improve the quality of green coffee beans. The different steaming processes of CR3 are based on the Lendrich process and have continuously refined over the past 50 years. These processes are primarily applied for mild treatment of high-quality Arabica coffees. Coffee treated in this way contains less bitter substances and gains a smoother, more refined taste profile.
The Lendrich process, also known as the Lendrich method, is a classic technique from the history of decaf coffee. Although it is no longer frequently used compared to methods like Swiss Water or Ethyl Acetate processes, it remains an important example of early coffee chemistry.
Karl Lendrich developed the process in the beginning of the 20th century. The method uses steam to prepare the green coffee beans before a solvent is applied to remove caffeine.
How does the Lendrich process work?
1. Steaming (pre-treatment)
The process starts with exposing unroasted (green) coffee beans to high-pressure steam.
Purpose: The beans are made porous, and their cell structure opens up, making it easier to remove caffeine later.
2. Extraction with a solvent
After steaming, the beans are treated with a solvent, historically often dichloromethane or trichlorethylene.
Mechanism: Caffeine dissolves in the solvent and is thus removed from the beans.
3. Second steam treatment
After extraction, the beans undergo another longer period of steaming.
Purpose: Any residual solvents are removed. Since these compounds have a low boiling point, they fully vaporize during this step.
4. Drying and roasting
Finally, the beans are re-dried back to their original moisture content. Then, like other coffee beans, they can be roasted.
