@@DogDog173 I mean, I work in a completely different line of business, but despite having a lot of curiousity about the physical side of things, there's no convenient way for me to get access to my own site's processing. Really depends on how easy it is to get a tour.
@@Mebibit As someone who has worked both in an office and the production floor: every office worker should absolutely bug their superiors until they can get a tour of the production floor. It is extremely enlightening! Where I work we do a tour with all our new hires after a few weeks, even though we have to go to our customers and jump quite a few bureaucratic hoops to see actual production (we are consulting engineers). It is usually easier if you can organize a group of five or more people and you have to be patient for someone to be available. Just keep bugging your boss and ask your colleagues in the office to join in. I promise it is worth the effort!
At my company we have a monthly safety participation (check eyewash stations, emergency exits not blocked, check for burnt out lightbulbs and many many more). It is random and everyone will get one each month. It will often bring office people to the production floor and vice versa. Many of our office employees once worked on the production floor anyway, like myself.
1:40 James, I just want to say that it's always super cool and appreciated when non-German speakers do their best to get the pronounciation right. You were very close there, and I think that's more respect than most people would show for other languages👋
It's kind of frustrating how close he is. Hearing english speakers mispronouncing German words is one of my favourite things. I've once heard an American pronounce the City of Bochum as "Botch 'em". I still think about that quite often.
Is there a reason why you can't continuously monitor the caffeine concentration over time in either CO2 or the aqueous phase using Raman spectroscopy or another remote-sampling method?
@maciejkepczynski8029 Good question, Maybe you can measure the caffeine concentration in the ring line. But due to the constant change of coffee in the different treatment containers, the amount of caffeine rinsed out remains relatively the same. And for us, only the rest of the concentration in the coffee is important. So we would have no real benefit from it. If you put a measuring system behind each treatment container, it might work. But in this case, the cost-benefit factor would have to be seriously clarified.
I ended up investing quite a lot in this whole decaf project. Bought three tasting kits from different roasters because the roast can make such a difference to the end product. I guess coffee is a hobby and I don’t mind spending money on things I enjoy, especially this opportunity to learn more about decaf. Really glad this global community of coffee enthusiasts exists and that we have people like James to help us learn more about it - totally worth the huge amount of work that’s gone into this project! Side note: I had a lovely batch brew from my local cafe today, fruity and fresh and totally delicious. Just though I’d share with peeps who will appreciate that :)
@ I got mine from Australia. One website gave me the most options - the fully Decaf only company. The other two had fewer options for roast level and/or grind. I prefer light roast and whole beans. I’ve found it really difficult in general to get decaf that’s light and fruity as most on offer is more chocolate and almond flavours.
I bought one of your tasting kits from the roaster in Montreal, really looking forward to trying the different processes! I’m bringing it to my little village coffee shop and we’re going to do a tasting party with their equipment.
I am considering participating, but could find no info on whether or not the coffee comes ground or as whole beans. Will I be needing a grinder to participate?
@@Frag-ile Out of 3 shops I checked out only one offered it in either ground or whole. If there are no options I'd assume whole beans, but should really be somewhere in description.
If someone is interested, regarding the scary german compound words at 1:44, it's actually pretty easy to break down, you just slap words together, so "Coffeinhaltig, röstreizstoffreduziert" is more like "Coffein haltig, röst reizstoff reduziert" (technically reizstoff is also a compound word, and can be separated as "reiz stoff") which translates as: "Caffeine containing, roast[ing] irritant reduced" which is much easier to read for non germans I hope. Compound words look scary, but they're really easy to figure out actually. On a related note, I did mention "reizstoff" was another compound word and translated it as "irritant". If we split this one into "reiz stoff" it literally means "irritation substance". I do appreciate that james puts the effort towards getting pronounciation as right as possible, it shows a lot of respect.
@@pimacanyon6208 more accurate to say they were both came from the same word in an older language (proto-germanic in this case) that then split into multiple branches (english and german)
@@rockybond42 makes sense. interesting and fascinating to try to figure out why the pronunciations ended up the way they did in each country. Climate and geography must have something to do with it. Also, the French invading England and bringing that language with it surely influenced the pronunciation of words with German roots.
@@jiagengliu -haltig comes from enthalten, which comes from halten (hold in English), but the equivalent English word contain comes from Latin. I'm not aware of a form of reiz, that's used in English.
Footage and video was top-tier. I think I can speak for a lot of us that we’ve been waiting for years for this project. So far, you haven’t disappointed and we’re only two videos into the series. I look forward to the next video next Friday. I guess a question (two part) would be, besides taste and that you need to roast the coffee as soon as possible after it’s been decaffeinated, what do the roasters need to do differently to the decaffeinated coffee? For example, can they treat the same coffee (one decaf and one regular) the same if they were to roast them both? Or does the decaf need a different type of treatment? And, if the decaf does need different treatment, comma does that treatment change per type of method?
Decaf definitely needs to be roasted differently (another thing besides added cost of processing that puts people off) as the opening up of the bean to extract caffeine changes the internal structure. It also appears darker due to the processing than the actual roast level is, so you need to take that into account when roasting. James goes into more detail on it in his original decaf video from a while back.
I have zero interest in decaf coffee, I like my zoomies just as much as a love the rich taste of a good cuppa. HOWEVER!!!! You, sir, have a way of making anything interesting, and I will follow your exploits wherever they may lead. Carry on!
I wasn't excited about The Decaf Project until I watched through this video. Halfway through, I bought a tasting kit for my partner and I! Really stoked to see how the coffees differ between processes!!!
I have to switch some of my coffee consumption to decaf and am therefore loving this series - I have found some roasters with excellent decaf - so it is a good time have to drink decaf
Got my tasting kit ordered from a roaster in Montana. Excited to sample the differences! As a reluctant decaf only drinker I'm so happy that you're giving attention to us coffee lovers who need some accommodation to enjoy our favorite bean :)
Being involved in CO2 Decaf SC it was good to see the liquid process. I have enjoyed the many videos that ou have produced. Ater 50 years in the coffee business I find yours to be quite good
This was incredibly interesting. It’s really cool to see how the CO2 gets reused again and again, I assume in an effort to reduce waste. Absolutely staggering to think of the sheer quantity of coffee they’re actually processing, I can’t get over that. So curious about the other two processes now, thank you for the insight. I could have watched an hour of that, it was so interesting.
Despite buying my decaf beans from specialty roasters, I don't (typically) see the decaf method listed. If the method is listed, then it's nearly always Swiss Water Process. I get the feeling roasters are worried that other processes will be seen by the customer as 'scary' in some way.
I was just speaking with my boyfriend about the decaffination process 2 hours before this video came out. Its so easy for coffee people to get into coffee people's heads. Im a huge a fan of your channel and love what you do! (drink coffee that is and showing me new ways to extract/craft my brews) Happy Holidays love!
10:01 "Quite noticeable" ...one of the fun things about being colorblind is hearing statements like this while looking at something and thinking, "well those basically look the same."
Can you see the difference between raw and roasted? To me the co2 looks closer to raw and the rest look closer to roasted if that's helpful. It's noticeable, idk if I'd say "quite noticeable".
Decaf fan here Now I have even more to demand from my roaster/supplier. Been trying to get more than one roast, now more than one decaf as well. Excellent.
I work for Solar Turbines, and the last place I expected to see one of our gas turbines was on a James Hoffman video! 🙂Looking forward to the rest of the series.
THANK YOU for this!! I travel the world, and wherever I go, I try to find decaf coffee processed by water (which is hard to do if you're not in a Western European country). I also find this method to be less acidic (easier on my stomach).
Wow! I didn’t realize the extensive process it takes to remove caffeine. So no wonder de-caf is more expensive. Thanks James for this video. You’re a wealth of information.
This is really interesting. I've never seen CO2 decaffeination that isn't supercritical. Also fascinating that it still looks like, well... green coffee. Every decaf I've ever seen looks roasted before it's even been in the roaster.
Decaf has never been so eye opening until now (puns!). Lovely to learn about these processes. Thank you, James. I am proud to be a Patreon supporter and continue to see amazing things like this for our community.
@@KNURKonesur yeah it's a patreon perk. I'm not very active on it but there's always a lot of shenanigans going on there. Good crowd if you're in the headspace for that.
Thanks! I love things like this! I've never seen how coffee is decaffeinated. Half way through I was wondering what they would do with all that caffeinated water. I guess there are things that have caffeine added. Neat.
making a campaign on impacting the research and educating people on decaf is amazing, i am all in on this journey, thanks james! btw its a pitty there is no argentinian coffe roasters/shops that have your decaf sampling kit, but still I will enjoy the big finale.
I roast my coffee at home and I've tried a couple of decaf coffees (SWP only) and I must admit I have not enjoyed the results. I need to get some of this CO2 processed coffee! This is so interesting James! 🥰🥰
I bought a tasting kit locally in Melbourne. I drink a lot of different coffee and have quite a setup at home but I can't wait for this one! Super excited to participate. Thanks for the really interesting video and can't wait for the next two.
Me too! It's not just about making it cool, it's about separating the drink from the notion that it's only intrinsic value is the caffeine. Coffee has fiber, vitamins, antioxidants, polyphenols and plenty of other things we've never really investigated really, and it's main value in my opinion, is how it tastes like. Historically you could only get really dark roast decaf from an undisclosed location and it seems like a shame. We need decaf that's actually tasty, eventually it builds more options for more people. And you can then enjoy 10 cups of a tasty beverage without risking insomnia and jitters.
Had to read that comment a couple times before I understood what you meant. As an Old Fart, my first thought was: "so the kids these days use the word "roasted" for the condition of having ingested too much caffeine". Kind of like being "baked", but with caffeine. Ah yes, the adventures of an Old Fart visiting RUclips.
@KNURKonesur absolutely! Even when I could tolerate caffeine, coffee was never about that for me. I love the taste and experience. Some of the nicer coffee shops I have around me will not even serve decaf espresso or have signs up poking fun at those who order it. If you just want caffeine, you can take a pill or slam a nasty energy drink
@@kitcat9447 Yup. I figured that out, but thought others might be entertained by my initial interpretation. A lot of content on YT is from young people and they tend to adopt new slang terms readily. That means I frequently find myself playing the game of: "what does that word mean?" I need to avoid caffeine as well (muscle spasm issues), although it took a while to understand that "decaffeinated" actually means "reduced caffeine". Occasionally, even too many "decaffeinated" beverages can be an issue for me. The most recent case was too much iced tea made from "decaffeinated" black tea.
I feel like the quality of the video and information provided is really proven as my uni addled brain wanted to start taking notes about the whole process.
Love this video. Have been drinking specialty decaf processed at CR3 (CO2 method) for a while and the great taste changed by coffee habits completely. Was always wondering how it works.
wish his channel turns to that. there's plenty of equipment review channels already, but showing how stuff works like on a commercial scale is something that basically nobody has access to.
Fascinating stuff James... what a process! Even though there's still another 2 processing methods to go, I'm looking forward to the receiving the tasting kit and trying it all out. Thanks James.
Honestly I don't drink coffee that much but this is just an excellent technical explainer - extremely clear and engaging about something that's common in everyday life but you wouldn't stop to think about otherwise. Great work, and kudos to CR3 for giving you the access necessary to produce something so well-rounded!
For some reason I thought it was a post-roast process but this makes a lot of sense. Love the technical details, excited for the next couple of videos!
As a chemical engineer it was great to see the footage of the process. I had always suspected there would be some interesting industrial chemistry going on. P.s yes the sound of industrial sites is always intense, I still remember my first day or walking into an oil refinery and being struck by the intensity of the noise.
@@patricksparksadventures yeah, standardized containers make transport and handling easy. For small farms and co-ops the issue is how big the containers are, cause it costs the same to ship a half empty container and a container full to the brim and sometimes smaller producers struggle to fill a container up.
I have tried several packs of decaf coffee and IMHO, they taste weak e.g. a decaf flat white tastes like a latte. I ordered the tasting kit, so I am happy to try again.
As always, fantastic content that was well written, well produced, informative and straight to the point. Something I learned from this video that I hadn’t thought about was the pure caffeine being sold. That really peaks my interest, and I’m curious how that affects profit / what the revenue breakdown is. It’s always awesome to see ways to increase business in sustainable ways via reducing waste.
Holly shit! This is a HELL of an Engineering masterpiece, no wonder why a German company could pull this off! Hats off to all the engineers who made this happen! 🎉
Wow, I had never heard of liquid CO2 processing - so interesting that it's such a "selective" solvent. I got my tasting back from Montreal and I'm very excited to try this tasting!
Thank you for this fun and informative video. I wanted to say, that I’m a little bit disappointed that you did not roast and taste the sample, but the end was a nice redeeming.
Ah yes, I remember the Coffee Roastery/Decaffeinatorium level of the backrooms. Contains the occasional coffee shop, fully stocked though with no baristas.
Really interesting, have ordered my tasting kit, slightly worried about the energy consumption involved in the process from an environment point of view… but to be fair that could been the same for many other products I use, its just never been highlighted. Great to watch always learning, also from both your books too.
Decaffinated coffee seems to be in huge demand for sure. To me it however does not matter if its decaf or not as caffeine seems to affect me very little. Like you can't use coffee to make me less sleepy in the morning + I have no problem drinking coffee in the evning and then still being able to sleep no problem afterwards. However I still really enjoy the taste of a cup of fine roasted coffee. That I never say no to!
One thing I know. CO2 at liquid temps is a great solvent. Very very capturing of everything it touches. Then evaporate it to some extent. Or add to other things before coming to equilibrium.
I switch to decaffeinated coffee for health reasons as a diabetic. The caffeine was driving my blood sugar up. I still occasionally use caffeine by putting in a measured amount in the form of caffeine pills but most of the time I just drink decaf. Then one time I accidentally bought instant decaffeinated coffee by accident. That was a mess because it clogs the filter. But I had to finish the jar anyway and over time the biggest thing I noticed was a huge decrease in waste. Especially wet smelly waste. Since I am not a coffee aficionado and since I drink my coffee with additives... Sometimes vanilla sometimes cocoa powder, sometimes cinnamon,.. always at least a little bit of half and half or cream... I don't notice a big difference since I was never into the nuances of freshly made black coffee from custom beans anyway. So now I prefer instant decaffeinated coffee. I might buy some premium coffee for when I decide to brew a custom cup of caffeinated coffee as a treat since I won't be using it on a daily basis anymore.
Its my workplace (I am a office worker) and I never saw the production site. So thank you James :)
come on man, are you not even curious? :)
@@DogDog173 I mean, I work in a completely different line of business, but despite having a lot of curiousity about the physical side of things, there's no convenient way for me to get access to my own site's processing. Really depends on how easy it is to get a tour.
@@Mebibit As someone who has worked both in an office and the production floor: every office worker should absolutely bug their superiors until they can get a tour of the production floor. It is extremely enlightening! Where I work we do a tour with all our new hires after a few weeks, even though we have to go to our customers and jump quite a few bureaucratic hoops to see actual production (we are consulting engineers). It is usually easier if you can organize a group of five or more people and you have to be patient for someone to be available. Just keep bugging your boss and ask your colleagues in the office to join in. I promise it is worth the effort!
At my company we have a monthly safety participation (check eyewash stations, emergency exits not blocked, check for burnt out lightbulbs and many many more). It is random and everyone will get one each month. It will often bring office people to the production floor and vice versa. Many of our office employees once worked on the production floor anyway, like myself.
Everywhere I've worked as an office worker that has a production side they've sent me for day on the production site.
No music, no faffing about, just big machines, wörk and technical process. This is your most German video ever.
1:40 James, I just want to say that it's always super cool and appreciated when non-German speakers do their best to get the pronounciation right. You were very close there, and I think that's more respect than most people would show for other languages👋
yeah his pronunciation is pretty good!
Korrekt! We Germans watch and love you!
how many takes u did, James? ;D
It's kind of frustrating how close he is. Hearing english speakers mispronouncing German words is one of my favourite things. I've once heard an American pronounce the City of Bochum as "Botch 'em". I still think about that quite often.
A very good summary of the CO2 process. I work in the technical department of CR3 and can agree with what has been said. 👍
Is there a reason why you can't continuously monitor the caffeine concentration over time in either CO2 or the aqueous phase using Raman spectroscopy or another remote-sampling method?
@maciejkepczynski8029
Good question,
Maybe you can measure the caffeine concentration in the ring line. But due to the constant change of coffee in the different treatment containers, the amount of caffeine rinsed out remains relatively the same. And for us, only the rest of the concentration in the coffee is important. So we would have no real benefit from it.
If you put a measuring system behind each treatment container, it might work.
But in this case, the cost-benefit factor would have to be seriously clarified.
Speaking as a manufacturer I was impressed with how clean, organized, and efficient your facility looks.
Man, as a manufacturer, I absolutely love this facility. So much kickass equipment. And, clean and organized. No clutter anywhere.
As a chemist / scientist, the industrial applications of science are always fascinating to me--great video!
I ended up investing quite a lot in this whole decaf project. Bought three tasting kits from different roasters because the roast can make such a difference to the end product. I guess coffee is a hobby and I don’t mind spending money on things I enjoy, especially this opportunity to learn more about decaf. Really glad this global community of coffee enthusiasts exists and that we have people like James to help us learn more about it - totally worth the huge amount of work that’s gone into this project!
Side note: I had a lovely batch brew from my local cafe today, fruity and fresh and totally delicious. Just though I’d share with peeps who will appreciate that :)
Can you recommend any websites?
@ I got mine from Australia. One website gave me the most options - the fully Decaf only company. The other two had fewer options for roast level and/or grind. I prefer light roast and whole beans. I’ve found it really difficult in general to get decaf that’s light and fruity as most on offer is more chocolate and almond flavours.
I bought one of your tasting kits from the roaster in Montreal, really looking forward to trying the different processes! I’m bringing it to my little village coffee shop and we’re going to do a tasting party with their equipment.
Same. Wanted to do espace café today, but all sold out. Thankfully, I managed to get it from nucleus yesterday!
I am considering participating, but could find no info on whether or not the coffee comes ground or as whole beans. Will I be needing a grinder to participate?
@@Frag-ile Out of 3 shops I checked out only one offered it in either ground or whole. If there are no options I'd assume whole beans, but should really be somewhere in description.
I loved how you presented the video. Imagine a show called How It's Made with James Hoffmann. You could become the 4th most popular British celebrity.
If someone is interested, regarding the scary german compound words at 1:44, it's actually pretty easy to break down, you just slap words together, so
"Coffeinhaltig, röstreizstoffreduziert" is more like
"Coffein haltig, röst reizstoff reduziert" (technically reizstoff is also a compound word, and can be separated as "reiz stoff")
which translates as:
"Caffeine containing, roast[ing] irritant reduced" which is much easier to read for non germans I hope. Compound words look scary, but they're really easy to figure out actually.
On a related note, I did mention "reizstoff" was another compound word and translated it as "irritant". If we split this one into "reiz stoff" it literally means "irritation substance".
I do appreciate that james puts the effort towards getting pronounciation as right as possible, it shows a lot of respect.
so the German word "stoff" is where we get the English word "stuff" (I would guess) More English words from these: röst reduziert
@@pimacanyon6208 more accurate to say they were both came from the same word in an older language (proto-germanic in this case) that then split into multiple branches (english and german)
@@rockybond42 do haltig and reiz have cognates?
@@rockybond42 makes sense. interesting and fascinating to try to figure out why the pronunciations ended up the way they did in each country. Climate and geography must have something to do with it. Also, the French invading England and bringing that language with it surely influenced the pronunciation of words with German roots.
@@jiagengliu -haltig comes from enthalten, which comes from halten (hold in English), but the equivalent English word contain comes from Latin.
I'm not aware of a form of reiz, that's used in English.
Footage and video was top-tier. I think I can speak for a lot of us that we’ve been waiting for years for this project. So far, you haven’t disappointed and we’re only two videos into the series. I look forward to the next video next Friday. I guess a question (two part) would be, besides taste and that you need to roast the coffee as soon as possible after it’s been decaffeinated, what do the roasters need to do differently to the decaffeinated coffee? For example, can they treat the same coffee (one decaf and one regular) the same if they were to roast them both? Or does the decaf need a different type of treatment? And, if the decaf does need different treatment, comma does that treatment change per type of method?
Decaf definitely needs to be roasted differently (another thing besides added cost of processing that puts people off) as the opening up of the bean to extract caffeine changes the internal structure. It also appears darker due to the processing than the actual roast level is, so you need to take that into account when roasting. James goes into more detail on it in his original decaf video from a while back.
0:14 Holy valves & tubes, Batman! Mad respect to the architects and engineers.
This is the best episode of "how it's made" yet. Really enjoying the series so far!
I have zero interest in decaf coffee, I like my zoomies just as much as a love the rich taste of a good cuppa. HOWEVER!!!! You, sir, have a way of making anything interesting, and I will follow your exploits wherever they may lead. Carry on!
I wasn't excited about The Decaf Project until I watched through this video. Halfway through, I bought a tasting kit for my partner and I! Really stoked to see how the coffees differ between processes!!!
I have to switch some of my coffee consumption to decaf and am therefore loving this series - I have found some roasters with excellent decaf - so it is a good time have to drink decaf
Got my tasting kit ordered from a roaster in Montana. Excited to sample the differences! As a reluctant decaf only drinker I'm so happy that you're giving attention to us coffee lovers who need some accommodation to enjoy our favorite bean :)
Being involved in CO2 Decaf SC it was good to see the liquid process. I have enjoyed the many videos that ou have produced. Ater 50 years in the coffee business I find yours to be quite good
This was incredibly interesting. It’s really cool to see how the CO2 gets reused again and again, I assume in an effort to reduce waste. Absolutely staggering to think of the sheer quantity of coffee they’re actually processing, I can’t get over that. So curious about the other two processes now, thank you for the insight. I could have watched an hour of that, it was so interesting.
You've taken this thing to a level nobody else conceived
Fantastic
Despite buying my decaf beans from specialty roasters, I don't (typically) see the decaf method listed. If the method is listed, then it's nearly always Swiss Water Process. I get the feeling roasters are worried that other processes will be seen by the customer as 'scary' in some way.
That's absolutely the case from my experience helping out in a speciality coffee roastery
CO2 wouldn't scare me away, nor would Ethyl acetate, but I suspect most would be scared off by the latter.
Honestly I don’t touch Swiss Water at all. Don’t like the chemicals used in this process at all. CO2 is the only process I buy.
@@AnonGoogleuser what chemicals are used in Swiss Water?
@@AnonGoogleuser Water is also a chemical.
I was just speaking with my boyfriend about the decaffination process 2 hours before this video came out. Its so easy for coffee people to get into coffee people's heads. Im a huge a fan of your channel and love what you do! (drink coffee that is and showing me new ways to extract/craft my brews) Happy Holidays love!
10:01 "Quite noticeable" ...one of the fun things about being colorblind is hearing statements like this while looking at something and thinking, "well those basically look the same."
Can you see the difference between raw and roasted? To me the co2 looks closer to raw and the rest look closer to roasted if that's helpful. It's noticeable, idk if I'd say "quite noticeable".
I think he exaggerated the difference somewhat, and I'm not colorblind.
Decaf fan here
Now I have even more to demand from my roaster/supplier. Been trying to get more than one roast, now more than one decaf as well. Excellent.
I do not drink decaf, but it is fascinating to watch how the decaf process goes! Thanks for the informative natute of this video!
The facility having it's own power plant is an eye-opener. Wow!
I work for Solar Turbines, and the last place I expected to see one of our gas turbines was on a James Hoffman video! 🙂Looking forward to the rest of the series.
James should take over "how it's made" one day. Perfect narrator for how processes work
THANK YOU for this!! I travel the world, and wherever I go, I try to find decaf coffee processed by water (which is hard to do if you're not in a Western European country). I also find this method to be less acidic (easier on my stomach).
This is astounding in scale
It was fun to watch from a chemist's perspective. Thanks!
bro I can't express how thankful I am, cause you make such documentaries.
as a decaf coffee fan (caffeine makes me tired), this video was very intriguing! thank you
It's very intriguing that caffeine makes you tired, it's technically supposed to do exactly the opposite.
caffeine does the same thing with me
Fun fact, that's often a sign of ADHD!
Wow! I didn’t realize the extensive process it takes to remove caffeine. So no wonder de-caf is more expensive. Thanks James for this video. You’re a wealth of information.
This whole Decaffe project is AMAZING!
I'm excited.
This is really interesting. I've never seen CO2 decaffeination that isn't supercritical. Also fascinating that it still looks like, well... green coffee. Every decaf I've ever seen looks roasted before it's even been in the roaster.
hi davidfuller581, I wonder where can I find supercritical co2 coffee ? Any company making is commercially? Thank you
The quality and production value of this video are outstanding.
Decaf has never been so eye opening until now (puns!). Lovely to learn about these processes. Thank you, James. I am proud to be a Patreon supporter and continue to see amazing things like this for our community.
How is there so many comments already 😢
But also, so excited for this!
Early access for Patreon supporters?
Patreon discord gets a notification when the video goes up and so many people there are even thirstier for content than they are for coffee.
@@fluffycritter there's a Discord as well? Damn... Another rabbit hole to get into...
@@KNURKonesur yeah it's a patreon perk. I'm not very active on it but there's always a lot of shenanigans going on there. Good crowd if you're in the headspace for that.
Thanks! I love things like this! I've never seen how coffee is decaffeinated. Half way through I was wondering what they would do with all that caffeinated water. I guess there are things that have caffeine added. Neat.
making a campaign on impacting the research and educating people on decaf is amazing, i am all in on this journey, thanks james! btw its a pitty there is no argentinian coffe roasters/shops that have your decaf sampling kit, but still I will enjoy the big finale.
I roast my coffee at home and I've tried a couple of decaf coffees (SWP only) and I must admit I have not enjoyed the results. I need to get some of this CO2 processed coffee! This is so interesting James! 🥰🥰
Great video, made it really easy to understand. I'm baffled by the amount of energy and resources that go into something so simple.
I bought a tasting kit locally in Melbourne. I drink a lot of different coffee and have quite a setup at home but I can't wait for this one! Super excited to participate. Thanks for the really interesting video and can't wait for the next two.
Very interesting video, thank you James (and CR3 for letting him tour it)! So excited to taste this process soon!
Boys, settle up: the time has come
Been waiting lol.
Did.. did you mean saddle?
@@ginnungagap9793 buckle down, saddle up!
This was awesome. I can't believe it takes so long, but the whole operation is so cool.
Watching this while drinking tea at 12am. Would love to finally have ‘good’ decaf coffee.
Can't wait for James to make decaf cool so I won't be roasted when I order it 😅
Me too! It's not just about making it cool, it's about separating the drink from the notion that it's only intrinsic value is the caffeine. Coffee has fiber, vitamins, antioxidants, polyphenols and plenty of other things we've never really investigated really, and it's main value in my opinion, is how it tastes like. Historically you could only get really dark roast decaf from an undisclosed location and it seems like a shame. We need decaf that's actually tasty, eventually it builds more options for more people. And you can then enjoy 10 cups of a tasty beverage without risking insomnia and jitters.
Had to read that comment a couple times before I understood what you meant. As an Old Fart, my first thought was: "so the kids these days use the word "roasted" for the condition of having ingested too much caffeine". Kind of like being "baked", but with caffeine. Ah yes, the adventures of an Old Fart visiting RUclips.
@KNURKonesur absolutely! Even when I could tolerate caffeine, coffee was never about that for me. I love the taste and experience. Some of the nicer coffee shops I have around me will not even serve decaf espresso or have signs up poking fun at those who order it. If you just want caffeine, you can take a pill or slam a nasty energy drink
@jfess1911 ha, that would be appropriate. I was using it to mean, being made fun of, but then figured it was a good pun as well
@@kitcat9447 Yup. I figured that out, but thought others might be entertained by my initial interpretation. A lot of content on YT is from young people and they tend to adopt new slang terms readily. That means I frequently find myself playing the game of: "what does that word mean?"
I need to avoid caffeine as well (muscle spasm issues), although it took a while to understand that "decaffeinated" actually means "reduced caffeine". Occasionally, even too many "decaffeinated" beverages can be an issue for me. The most recent case was too much iced tea made from "decaffeinated" black tea.
This sort of thing is so interesting!
Thanks for sharing
Amazing explainer video. Loved the graphics, so helpful!
I feel like the quality of the video and information provided is really proven as my uni addled brain wanted to start taking notes about the whole process.
Seriously impressive German pronunciation, and the smooth switch from English had my jaw drop a little
Love this video. Have been drinking specialty decaf processed at CR3 (CO2 method) for a while and the great taste changed by coffee habits completely. Was always wondering how it works.
Love the “ how do they do it” style here
wish his channel turns to that. there's plenty of equipment review channels already, but showing how stuff works like on a commercial scale is something that basically nobody has access to.
Fascinating stuff James... what a process! Even though there's still another 2 processing methods to go, I'm looking forward to the receiving the tasting kit and trying it all out. Thanks James.
Thank you a lot! That is even more than I asked for!
Honestly I don't drink coffee that much but this is just an excellent technical explainer - extremely clear and engaging about something that's common in everyday life but you wouldn't stop to think about otherwise. Great work, and kudos to CR3 for giving you the access necessary to produce something so well-rounded!
For some reason I thought it was a post-roast process but this makes a lot of sense. Love the technical details, excited for the next couple of videos!
9:02 didn't know that among so many skills, our Daddy Hoffy is also Forklift Certified.
Wonderful video! I'm so excited for the tasting.
Love learning more about the decaffeination process leading up to the decaf coffee tasting
now i cant wait for the next one :) great video as always ❤
As a chemical engineer it was great to see the footage of the process. I had always suspected there would be some interesting industrial chemistry going on. P.s yes the sound of industrial sites is always intense, I still remember my first day or walking into an oil refinery and being struck by the intensity of the noise.
They put the coffee directly into the container?! That actually really surprised me. Great video as always. Thanks!
Yeah, just like thousands of other goods transported around the world. There's a plywood liner inside, but that's about it
@ thanks for the info. Thats a world I’m completely unfamiliar with. Makes sense in terms of getting maximum product in there. So interesting!
@@patricksparksadventures yeah, standardized containers make transport and handling easy. For small farms and co-ops the issue is how big the containers are, cause it costs the same to ship a half empty container and a container full to the brim and sometimes smaller producers struggle to fill a container up.
Great video, thanks for the insight into decaf. I have been waiting for this for a long time. Looking forward to the next ones
Loved this! So stoked to see the deep dives into the other two processes
Thanks professor Hoffmann (Great video👍)Cheers from Calgary Alberta
I have tried several packs of decaf coffee and IMHO, they taste weak e.g. a decaf flat white tastes like a latte.
I ordered the tasting kit, so I am happy to try again.
Incredibly interesting. Thank you for the education. Love it.
I love the bigger focus on specialty decaf lately, I really hope it continues!
Bravo, very well written and produced short documentary! Such an interesting process.
As always, fantastic content that was well written, well produced, informative and straight to the point. Something I learned from this video that I hadn’t thought about was the pure caffeine being sold. That really peaks my interest, and I’m curious how that affects profit / what the revenue breakdown is. It’s always awesome to see ways to increase business in sustainable ways via reducing waste.
Great video, James! Thank you.
Thanks! As a beer-industry person, this was cool to see as it’s not unlike the hop oil extraction process.
This is a very informative video. Keep them coming James!
Holly shit! This is a HELL of an Engineering masterpiece, no wonder why a German company could pull this off! Hats off to all the engineers who made this happen! 🎉
James is giving me Wallace vibes in his level of excitement, and I'm absolutely here for it.
I'm glad we got to find out what happened with the caffeine saturated water, I was genuinely curious. 👍👍
Amazing video !! Decaf lovers are also coffee lovers
Wow, I had never heard of liquid CO2 processing - so interesting that it's such a "selective" solvent. I got my tasting back from Montreal and I'm very excited to try this tasting!
Very interesting video. I love having the answers to my questions in an informative video.
I can't wait to see the water process.
We must assemble the rockets!!! And my breakfast dinner....
I missed out on the last tasting you did. Happy to say I was able to order a kit this time.
Thank you for this fun and informative video. I wanted to say, that I’m a little bit disappointed that you did not roast and taste the sample, but the end was a nice redeeming.
This place is so large it feels almost liminal in some shots. That's impressive!
Ah yes, I remember the Coffee Roastery/Decaffeinatorium level of the backrooms. Contains the occasional coffee shop, fully stocked though with no baristas.
the production value is NUTS
Really interesting, have ordered my tasting kit, slightly worried about the energy consumption involved in the process from an environment point of view… but to be fair that could been the same for many other products I use, its just never been highlighted. Great to watch always learning, also from both your books too.
this is insane. I thought it would be a small facility, it is a freaking factory over there!
Decaffinated coffee seems to be in huge demand for sure. To me it however does not matter if its decaf or not as caffeine seems to affect me very little. Like you can't use coffee to make me less sleepy in the morning + I have no problem drinking coffee in the evning and then still being able to sleep no problem afterwards. However I still really enjoy the taste of a cup of fine roasted coffee. That I never say no to!
@@johnpekkala6941 I envy you!
One thing I know. CO2 at liquid temps is a great solvent. Very very capturing of everything it touches. Then evaporate it to some extent. Or add to other things before coming to equilibrium.
Yes! I’ve been waiting for this. Thank you. The scale of the operation is unbelievable. What does a ton of raw coffee cost?
I switch to decaffeinated coffee for health reasons as a diabetic.
The caffeine was driving my blood sugar up.
I still occasionally use caffeine by putting in a measured amount in the form of caffeine pills but most of the time I just drink decaf.
Then one time I accidentally bought instant decaffeinated coffee by accident. That was a mess because it clogs the filter.
But I had to finish the jar anyway and over time the biggest thing I noticed was a huge decrease in waste. Especially wet smelly waste.
Since I am not a coffee aficionado and since I drink my coffee with additives... Sometimes vanilla sometimes cocoa powder, sometimes cinnamon,.. always at least a little bit of half and half or cream... I don't notice a big difference since I was never into the nuances of freshly made black coffee from custom beans anyway.
So now I prefer instant decaffeinated coffee.
I might buy some premium coffee for when I decide to brew a custom cup of caffeinated coffee as a treat since I won't be using it on a daily basis anymore.
Interesting AF. Coffee and science - yaaas
man, imagine how good a meltdown at this facility would smell
Nice process animation, industrial companies should take a note on how it's done
Thanks for the video James
I want to work there. That looks so much fun.
I hope in this series you might spend some time on naturally low-caffeinated coffees, such as Maragogype, and others?
Thanks for addressing the question about all that caffine.
Coca Cola, Red Bull, Monster, Lemsip MAX, preworkout powder, various diet supplements
So interesting! Thank you!