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The Difference Between Decaf And Espresso Coffee

Most people are unable to tell the difference between decaf and espresso coffee in a blind taste test. This is particularly true if the coffee is brewed correctly.

There are a couple of methods for extracting the caffeine in coffee. One way is to rinse the coffee with hot water and then to rinse again with methylene chloride. It is a colorless and volatile liquid with a moderately sweet aroma that is widely used as a solvent. Perhaps not the best solution for decaffeinating coffee.

You might not be aware that coffee is already been processed with water on several occasions before it ends up in your cup. In fact, the coffee berry has been rinsed to remove the outer fruit covering when it is first picked. The water actually softens the fruit on the outer layer of the berry.

The green beans are then warmed with either hot water or steam. This opens the pores of the beans which starts the chemical removal of the caffeine in the bean. The beans are then washed again but this time with methylene chloride. It binds with the caffeine and then it is flushed away.

The beans are soaked for several hours in hot water that percolates caffeine into a bath. The addition of methylene chloride is followed after the removal of the beans from the hot water. This chemical bonds with the caffeine in the bean without flushing the flavor components and then they are re-soaked, where re-absorption of the flavor components is accomplished.

Another method for removing caffeine is called the Swiss Method. This is where the beans are soaked in hat water without using the chemical, methylene chloride. The caffeine in this case is removed through the use of activated charcoal which filters the water.

Activated charcoal is relatively pure carbon and is actually the transformed molecular structure of activated charcoal that provides a sizable surface area allowing other molecules to stick to the charcoal.

Unfortunately most manufactures prefer the first method as it is less expensive. However, there is a lot of debate around this issue since some people belief the method actually degrades the taste of the coffee beans.

It has been found that the dark and less acidic roasts actually contain less caffeine as a result of the roasting process.

For the issue regarding taste, the chemical differences are by and large inundated by individual preferences. It seems that a lot of people can easily detect the absence or presence of caffeine as a result of its intrinsically bitter taste. It is only a matter of taste as to whether or not caffeine makes coffee taste good or bad.



How To Use An Ice Cream Scoop - 4 Simple Tips To Using The Disher Scoop

For the average person, getting a scoop of ice cream is all about digging right in the center of the block. Then, slowly but surely work your way around until you see the bottom of the ice cream container. Unfortunately, this is not the proper way to scoop an ice cream. While there clearly is no rocket science to scooping the perfect sphere of ice cream, there are several tips that you may want to consider whenever you want to get your palate cooled with the refreshing taste of ice creamy desserts. Always Use the Correct Utensils

There are several types of ice cream scoops. You can use a mechanical ice cream scoop also known as a disher or one of those single piece simple design ice scoops. In choosing the correct ice cream scoop, always go for a stainless steel scoop as these have the safest profile. They are also the best ice cream scoops for hard ice cream. Sure, anodized aluminum scoops may be great but they do degrade over time especially if you forgot you are not supposed to put them into your dishwasher. Dont use plastic scoops as well since these do contain certain chemicals you simply dont want in your body. Preferably choose an ice cream scoop that is durable, has an excellent good grip handle, sharp edges, and of course, a wide scoop. Make sure to use an ice cream scoop sizes chart to get the correct size disher. Always Warm Your Ice Cream Scoop before Digging In

There are certain ice cream scoops that come with a heat-conductive mechanism to keep the metallic handle warm so the ice cream will not stick. Generally however, the warmth on your palms will not be enough to heat the metal frame so you will still have to run the ice cream scoop under a stream of hot water. You can use your ordinary tap and have it on hot. Or, you can take a bowl and fill it with hot water. Immerse your ice cream scoop for at least 20 to 30 seconds before you dig in. Now, make sure to have your faucet on continuous drip because you will need to rewarm your ice cream scoop every time ice cream begins freezing in the scoop. Warming or heating your ice cream scoop makes it a lot easier to cut and glide through the icy chunk of cream. Work from the Side and Around or in an S-Pattern

Always begin scooping your ice cream from the side of the container. Try to scoop in an S-shaped motion or a circular motion. Try to get round and even scoops. You can make several short passes in the same area instead of long and shallow strokes. Whatever you do resist the temptation of digging right into the center of the ice cream block. Be Quick and Decisive

Make sure to plan your approach. Dont spend a long time forming the perfect spheres because the longer you allow the ice cream scoop stay, you will end up with one gooey mess instead of a firm creamy sphere of ice cream. Always return the ice cream scoop to your hot water cup after one or two scoops. This makes scooping ice creams a lot easier. I have looked around quite a lot since the start of the year at ice cream scoopers for sale and I think this is the probably the best ice cream scoop 2016 so far.