…as well as….
Anyway drinking decaf would be akin to smoking a non-nicotine cigarette.
Coffee lovers flame away.
…as well as….
We don’t want to live to 500. We want to live happily..and if decaf is one piece...so be it. Stop telling us EVERYTHING is bad for us.
I go through 32 to 34 pounds of Peet’s “Major Dickson’s” coffee every year. I always make it at home and never go out for floofy liberal coffee made by people who have green hair, tattoos, and hepatitus.
POTENTIALLY, everything could be unsafe. Oh my!
What if the decaf I buy is made with the Swiss water method?
I think I’m good.
From Perplexity AI:
“Is methylene chloride always used in the process to decaffeinate coffee, or are there other ways to do that?”
“No, methylene chloride is not always used to decaffeinate coffee. There are other methods available, such as:
1. The Swiss Water Process: This is a chemical-free method where the coffee beans are soaked in hot water to dissolve and remove the caffeine. The water containing the caffeine is then filtered out, leaving behind the decaffeinated beans.
2. Carbon Dioxide (CO2) Process: In this method, the coffee beans are soaked in a solution of water and carbon dioxide at high pressure. The caffeine dissolves into the CO2, which is then removed, leaving behind decaffeinated beans.
3. Ethyl Acetate Process: This method uses ethyl acetate, a naturally derived ester, to selectively remove caffeine from the coffee beans.
While methylene chloride is approved by the FDA for decaffeination and is widely used by major coffee brands like Starbucks and Dunkin’ Donuts, it has faced scrutiny from consumer advocacy groups due to its potential carcinogenic effects in animal studies.
Some coffee companies like Peet’s and Caribou have opted for the Swiss Water Process as a chemical-free alternative.”
Wasn’t that reported in the ‘70s? Something like bleach is used to decaffeinate?
And another one bites the dust. After years of “experts “ telling us the dangers of caffeine the do a 180 and the decaff is now a death march.
Avoid methylene chloride by buying decaf made with the Swiss Water Process.
No decaf for me. I grind my beans and fill the coffee maker with water for 8 cups. That makes 3 real cups (I don’t like small cups) of black coffee that I drink at a leisurely pace following my breakfast cereal.
What the hell is the point of taking caffeine out of the coffee beans that Mother Nature has blessed us with? It’s like taking chocolate out of cocoa beans and throwing it away.
I don’t drink coffee, though I love the smell of it. That said, I’ll never touch it. I tried once, and one sip later Dr. John got a visit within moments.
Or drinking 3.2% beer.
Decaf coffee to me never tastes the same as the real stuff regardless of what process was used to remove the caffeine or the quality of the beans. Lite beers and now reduced calorie wines are also nasty in my book.
My daily coffee is made from fresh beans from a family owned coffee roaster in my hometown in South Dakota (www.cherrybean.net) ground immediately before making using purified water heated to 185 degrees and a French press coffee maker.
I can’t stand the taste of the stuff.
I drank it once on a camping trip out of desperation because it was hot and I was cold.
It smells absolutely AWESOME, but I’ll pass on the taste.
Decaf coffee is like kissing’ your sister.
I like coffee.
I can only drink decaf
I buy Water decaf beans in a variety of roasts and these day sm perking them in a Pyrex vintage percolator
Yum.
No Sanka for 59 years now!
I probably do 12 cups of coffee per day. I can’t work without it. Been doing it for near 30 years now. 53 years old and thankfully still a clean bill of health.
I always thought that the caffiene was the point.
I used to wake up in the middle of the night with heart palpitations from drinking too much coffee. Switched to decaf about 40 years ago. I’ve never had any problems!!