Alia Rahmi
A REVIEW ON INSTANT WHITE COFFEE
AND INSTANT DECAFFEINATED COFFEE PROCESSING
WHITE COFFEE INSTAN DAN KOPI INSTAN RENDAH KAFEIN:
SEBUAH TINJAUAN TENTANG PROSES PENGOLAHANNYA
Alia Rahmi
Jurusan Budidaya Pertanian Fakultas Pertanian UNLAM
Jl. Jend. A. Yani Km 36 PO Box 1028 Banjarbaru 70714
ABSTRACT
Instant white coffee is commonly associated with its preceding popular counterpart, the instant decaffeinated
coffee. Questions of whether the two products are made from different variety of coffee bean, underwent
different processing techniques, or shares different caffeine contents, are poorly explained. The purpose of
this review is to provide a better understanding on both products. Instant white coffee and instant
decaffeinated (black) coffee are made from similar coffee varieties, the Arabica and the Robusta. Both
products undergo similar coffee processing from harvesting, de-pulping, mucilaginous coating removal to
drying. The difference takes place in the decaffeination process and the roasting process. Consequently, as
instant products, both are processed through an instant making process. Instant decaffeinated coffee is
processed through a decaffeination process whereas it is not common for instant white coffee. Instant white
coffee is processed through a lower roasting temperature and a shorter roasting time, hence possesses a
detracted bitter aftertaste, a lightened colour, a higher caffeine content and a high acidic note. Instant
o
decaffeinated (black) coffee is processed at a higher roasting level (160 – 280 C; 20 – 40 minutes), therefore
bears bitter aftertaste, dark colour, lower caffeine content and slightly acidic. The claim for health benefits,
although not specifically on lean body mass, in white coffee, it is maybe true due to the high caffeine,
chlorogenic and cafeic acid content. However, the claim for softness on the stomach is still debatable.
Keywords: coffee, white coffee, decaffeinated coffee, instant
ABSTRAK
White coffee instan seringkali dikatagorikan sama dengan kopi instan rendah kafein. Pertanyaan seputar
varietas kopi yang digunakan, proses pengolahan, dan kadar kafein kedua produk tersebut masih belum
terjawab secara jelas. Tujuan dari tinjauan ini adalah untuk memberikan gambaran lebih jelas tentang kedua
produk tersebut. White coffee instan dan kopi instan rendah kafein dibuat dari varietas kopi yang sama, yaitu
Arabica dan Robusta. Kedua produk tersebut diolah dengan cara yang sama melalui tahap pemanenan,
pelepasan daging buah, penghilangan lapisan luar biji, dan pengeringan. Perbedaan pengolahannya adalah
pada tahap dekafeinasi dan penyangraian. Selanjutnya, sebagai produk instan, kedua produk mengalami
tahap instanisasi. Kopi rendah kafein melalui tahap dekafeinasi yang tidak umum dilakukan terhadap white
coffee. White coffee disangrai pada suhu yang lebih rendah dalam waktu yang lebih singkat, sehingga
memiliki rasa yang tidak terlalu pahit, warna yang lebih muda, kadar kafein yang lebih tinggi dan rasa asam
o
yang lebih kuat. Kopi rendah kafein disangrai pada suhu lebih tinggi dalam waktu lebih lama (160 – 280 C;
20 – 40 menit), sehingga memiliki rasa lebih pahit, warna lebih gelap, kadar kafein lebih rendah dan rasa
tidak terlalu asam. Klaim manfaat kesehatan white coffee, meski tidak spesifik untuk mengendalikan berat
badan, mungkin benar karena kadar kafein, asam klorogenat dan asam kafeatnya yang tinggi.
Bagaimanapun, klaimnya bagi penderita sakit maag masih perlu dukungan penjelasan ilmiah.
Keywords: Kopi, White coffee, Kopi Instan rendah kafein
INTRODUCTION
The emergence of white coffee commercials on
Indonesian broadcasting television has caught the
attention of viewers. The product is perceived by
potential customers as a new coffee product that is
soft on the stomach, has a healthy diet (lean body
mass) promoting effect, and for some, is low in
caffeine. The instant version of the product is
commonly associated to its preceding popular
counterpart, the instant decaffeinated (black) coffee.
The products discussed will further bear the term
120
white coffee for instant white coffee and black coffee
for instant decaffeinated black coffee, respectively.
Questions of whether the two products are made
from different variety of coffee bean, underwent
different processing techniques, or shares different
caffeine contents, are poorly explained. The review
attempted to provide a better understanding about
both products.
METHODOLOGY
This review is narrative and was carried out by
Agroscientiae ISSN 0854-2333
A review on instant white coffee……
summarising, interpreting, and critically evaluating
(meta-synthesis) the existing literature on white
coffee, decaffeinated coffee and instant coffee
making. The lacking of scholarly journals discussing
about the reviewed products, urges the use of a
selective number of published materials of webbased and practice literature that are relevant and
best address the topic discussed.
RESULTS AND DISCUSSION
The Arabica (Coffea arabica) and Robusta
(Coffea canephora var. robusta) are the most
common coffee varieties in its worldwide trade
(Ranken, Kill & Baker 1997). Coffee is harvested as
coffee cherry. Structure of coffee cherry is shown in
Figure 1. Coffee bean is the part which will be
processed further in coffee manufacturing. The outer
part of coffee cherry are removed. Removal of the
outer skin and pulp is done by pulping machines,
while mucilaginous coating on the beans are
removed by various methods such as fermentation,
the use of commercial pectinase, or washing
treatments (Belitz, Grosch & Schieberle 2009; Potter
& Hotchkiss 1998).
Figure
1.
Structure of coffee
processing 2011)
cherry
(Coffee
Coffee beans are then dried under the sun or by
the use of drying unit. Dried coffee beans are still
green (not yet roasted). Green coffee beans are
shipped to coffee manufacturers worldwide. Then,
the coffee beans undergo further process, including
decaffeination and roasting process. Instant coffee
making is done at a later stage, after the beans are
roasted. Sections will be dedicated individually for
decaffeination process that is more common for
black coffee, roasting process indicative to white
coffee and instant coffee making for both black
coffee and white coffee.
A. Decaffeination Process (Indicative to Black
Coffee)
Decaffeination process is aimed at removing
caffeine from coffee beans, without spoiling its
distinct flavour. Coffee is decaffeinated if it is
99.9% caffeine free (Swiss Water Process:
decaffeination 101 2008).
Caffeine and flavour components in coffee
beans are water soluble, thus, the use of water
Agroscientiae
solely in decaffeination process is not popular.
The use of decaffeinating agent following a
water process is more practised. There are at
least eight methods known in decaffeination
process including water extraction, direct
method, indirect method, triglyceride method,
CO2 process and Roselius process (Senese
2010; Coffee Research Institute 2006; Barista
Guru 2004; Swiss Water Process 2010). All the
eight methods except Roselius process are
practised by coffee manufacturers around the
world. Roselius process is no longer used
commercially due to safety issue (Uher 2008).
Solid/liquid extraction principle is fundamental in
decaffeination process.
A.1. Water extraction
Senese (2010) wrote that in water
extraction, green coffee beans are soaked
in hot water (almost boiling temperature).
Hot water leaches out caffeine and flavour
components from the beans. Passing the
extract, which is rich in caffeine and
flavour components, through activated
charcoal will yield free caffeine extract.
The latter extract is still rich in flavour
components. To restore the flavour, the
extract is then used to soak original green
coffee beans. The driving force to
equilibrium causes the flavour to penetrate
back into the green coffee beans. Flavour
restored green coffee beans which are
free of caffeine are ready to be dried.
A.2. Swiss Water process
Swiss Water process is named after
Swiss Water
Decaffeinated
Coffee
Company. The process is using water to
extract
caffeine,
however
before
extraction, water is already saturated with
green coffee bean flavour by soaking the
green coffee beans in the water. This
saturated water is called “flavour charged
water”. The saturation level of flavour
charged water is in equilibrium with the
flavour components in the green coffee
beans. Due to the equilibrium state, when
fresh batch of green coffee beans are
soaked, only caffeine will leach out, while
flavour components are kept. Swiss Water
Process (2010) claimed that this process
takes about 8-10 hours to extract 99.9%
caffeine. Caffeine free coffee beans are
now ready to be dried and further
processed
or
shipped
to
coffee
manufacturers around the world. Caffeine
which is still present in flavour charged
water, will be trapped using activated
carbon filter, and the flavour charged
water can be used again to extract
caffeine from a new batch of green coffee
beans. This process is shown on Figure 2.
Volume 20 Nomor 3 Desember 2013
121
Alia Rahmi
beans are soaked twice in two different
liquid. The first soaking is done in hot
water to let caffeine mobilise to the beans
surface. The second soaking is done in
coffee oil for several hours at high
temperature (Barista Guru 2004). Coffee
oil can be obtained by pressing spent
coffee grounds. The second soaking is to
let caffeine extracted by coffee oil. No
flavour component is extracted in this
method. The coffee beans can be taken
out from coffee oil and dried.
Figure 2. Swiss Water Process (Brainy Bean 2011)
A.3. Direct method
Decaffeination process using this
method is done by contacting green coffee
beans and solvent directly. Solvent is
used to extract caffeine. Methylene
chloride and ethyl acetate are the two
solvents mostly used for decaffeination
process (Brennan et al. 1990 and Clarke
1990, cited in Fellows 2009). Before
extraction, green coffee beans are
steamed for 30 minutes. Then, the
softened beans are rinsed with solvent
repeatedly for about 10 hours (Barista
Guru 2004). Caffeine is extracted during
the rinsing step. Coffee beans have to be
steamed again to evaporate the remaining
solvent. Drying coffee beans will also
evaporate the remaining solvent, leaving
no solvent residue in the coffee beans.
Coffee beans are now free of caffeine and
free of solvent, ready for drying.
A.4. Indirect method
Indirect method also uses methylene
chloride and ethyl acetate, however, green
coffee beans and its solvent are not
contacted directly. This method is similar
to water extraction (Barista Guru 2004),
where caffeine and flavour components
are extracted into water. The difference to
water extraction is the use of solvent to
remove caffeine from the extract. In water
extraction activated charcoal is used to
trap caffeine and release flavour
component to the filtrate. Indirect method
mixes solvent and water extract to remove
caffeine by heating. As this solvent-extract
mix is heated, caffeine and solvent
vaporizes, leaving the mix with high
flavour components. The use of this latter
extract to soak fresh coffee beans batch
will be similar to water process done by
the Swiss Water® Decaffeinated Coffee
Company.
A.5. Triglyceride method
In triglyceride method, green coffee
122
A.6. CO2 process
Potter and Hotchkiss (1998) suggested
that CO2 process is an advanced
decaffeination process to overcome the
problem with solvent removal and solvent
vapour recovery. This process is
conducted at high pressure above the
critical point which then called as
supercritical CO2 extraction. At this
operating condition, CO2 acts as liquid
solvent with penetrating ability as gas to
extract caffeine. Around 97-99% caffeine
can be extracted by this process (Senese
2010). Before being contacted with CO2
the green coffee beans are steamed to
mobilise caffeine to the surface of the
beans.
The remaining CO2 in the beans can
easily be removed as it dissipates when
the beans are returned to room
temperature and pressure. While Caffeine
in CO2 can be removed with the use of
charcoal or sparkling water (Senese 2010;
Coffee Research Institute 2006).
A.7. Roselius process
Roselius process is named after its
inventor Ludwig Roselius, a German
coffee wholesaler. The process is similar
to direct method, but the solvent used is
benzene (Uher 2008). As benzene has
health relating concerns, this process is
no longer used.
B. Roasting Process (Indicative to White Coffee)
The term white coffee is known in English
speaking countries as coffee with whitener, i.e.
milk or cream. In the United States, a different
roasting technique is subjected to dried coffee
beans to produce white coffee. A lighter roast
level is applied, hence producing a lighter colour
and a less bitter aftertaste (Owen 2001).
Middle Eastern countries are also familiar with
white coffee. The Lebanese have “ahweh bayda”
white coffee, a caffeine-free drink made from
water, orange blossom water, and sugar (taste of
Beirut 2010). Moreover, a native Yemen white
coffee, made simply from ground shell of coffee
bean without roasting. It is brewed with spices
Agroscientiae ISSN 0854-2333
A review on instant white coffee……
and served in the same manner as regular black
coffee (Cassistre 2012).
In Southeast Asia, Malaysia has been known
to be the inventor of white coffee. Originated from
the town of Ipoh, white coffee is made from
coffee beans lightly roasted in margarine, brewed
in the same manner as regular black coffee, and
served with sweetened condensed milk or nondairy creamer and sugar (Zubil 2011).
There is one specific process that
differentiates white coffee from the black one: the
roasting process. The ingredients and level of
white coffee roasting process is different from
black coffee. Despite the differences, similar
coffee varieties are used in white coffee, namely
the Arabica and the Robusta.
Regular black coffee is roasted with
margarine and sugar. White coffee is roasted
without sugar. The absence of sugar produces
different roasted coffee flavour profile. Sugar
caramelisation is a temperature dependent
reaction (Heldman & Lund 2007). The reaction
o
may start as low as 75 – 95 C (Diaz & Clotet
1995 in Simpson 2012) and as the temperature
increases, so is its reaction rates (Park et al.
1998 in Simpson 2012). Vaclavik and Christian
(2008) reported that most sugar caramelise when
o
heated to 170 C. At regular roasting temperature
o
(188 - 280 C) of black coffee, high degree of
caramelisation occurs, resulting in bitter
aftertaste and dark colour which are observed in
regular black coffee (Ranken et al. 1997; Clarke
& Macrae 1988). The absence of sugar in white
coffee roasting detracts the bitter aftertaste and
lightens the colour.
Moreover, white coffee processing employs a
lighter roasting level, in terms of temperature and
duration. During the writing of the review, no
scientific publication is found concerning the
exact roasting temperature and time of white
coffee. Regular black coffee is roasted at 160 –
o
280 C for 20 – 40 minutes (Belitz et al. 2009;
Eggers 2005; Ranken et al. 1997). At this
temperature, intense bitter tastants of black
coffee are produced (Frank, Zehentbauer &
Hofmann 2006). Lower roasting temperature
causes not only a lower degree of sugar
caramelisation and bitter tastants generation, but
also a lower degree of caffeine and acid
breakdown. The shorter roasting time results
similar impacts as resulted by the temperature.
Caffeine content in caffeinated coffee ranges
from 58 to 259 mg per dose, and decaffeinated
coffee has as much as 17.7 mg per dose (Preedy
2012; CSPI 2012). Caffeine sublimes at ca.
o
180 C (O’Neil 2006; Preedy 2012; Spiller 1998).
The roasting temperature of regular black coffee
o
is ca. 40 C above its sublimation point (Ranken
et al. 1997). Since white coffee is processed at a
lower temperature, less caffeine sublimes. In
other word, at the same dry weight, white coffee
may contain higher caffeine content than that of
regular black coffee.
Regular black coffee is slightly acidic (Flament
2002), while high acidic note is perceived in white
coffee. The high acidic note in white coffee is due
to its lighter roasting process which leaves a
considerable amount of chlorogenic and cafeic
acids (Eggers 2005; Flament 2002; Clarke &
Macrae 1988). The claim over the softness of
white coffee on the stomach then come into
questions, because the high acidic note may be
caused by high acid content or low pH. Both the
acid
content
and
pH
are
certainly
disadvantageous for ulcer patients. However, the
acids combined with caffeine are claimed to have
a positive effects on glucose level, cardiovascular
and dieting fitness (Cornelis & El-Sohemy 2007).
C. Instant Coffee Making
Instant coffee making utilizes extraction
principle in one of its process. There are three
steps in instant coffee making, including
extraction, dehydration, and aromatization. The
underlying principle in making an instant coffee is
to extract the coffee flavour from roasted coffee
beans, dehydrating the extract which contains
coffee flavour components, and not the coffee
grounds, will result in readily solubilised coffee
(instant). Unlike decaffeination process which
uses green coffee beans, extraction process in
instant coffee making uses roasted coffee beans.
Figure 3. Six percolator countercurrent extraction battery (Potter & Hotchkiss 1998)
Agroscientiae
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Alia Rahmi
Table 1. Review on instant white coffee and decaffeinated coffee processing
Coffee Varieties and
Instant White Coffee
Instant Decaffeinated (Black) Coffee
Processing Steps
Arabica (Coffea arabica) and Robusta (Coffea canephora var. robusta)
Coffee Varieties
Harvesting
Subjected to similar process selection
De-pulping
Subjected to similar process selection
Mucilaginous
Coating
Subjected to similar process selection
Removal
Drying
Subjected to similar process selection
Decaffeination Process
Not common
- Subjected
- Resulted in a lower (or no) caffeine
content
Roasting Process
- Subjected
- Subjected
- No sugar added
- Sugar added
- Lower roasting temperature
- Normal roasting temperature (160 o
- Shorter roasting time
280 C)
- Resulting in a detracted bitter
- Normal roasting time (20 – 40
aftertaste, a lightened colour, a
minutes)
higher caffeine content and a
- Resulting in a bitter aftertaste, a
high acidic note
dark colour, a lower caffeine content
and slightly acidic
Instant Making Process
Subjected to similar process selection
Potter and Hotchkiss (1998) describes that
extraction step in instant coffee making is
conducted in an extraction battery which consists
of six to eight connected percolators. Extraction
battery of an instant coffee making is shown in
Figure 3. Each percolator operates at different
temperatures. This condition is set to achieve
optimum extraction, avoiding heat damage and
extracting too much of bitter elements. The
different temperatures at each percolator is
arranged in decreasing order from about 150 –
o
70 C, to maximise the extraction of the desired
flavour components, to remove most of the
readily soluble solids and to hydrolyse less
soluble coffee bean carbohydrates. This process
yield about 40% of the weight of roasted ground
coffee bean. The extract is then rapidly cooled
and dehydrated.
Instant white coffee and instant decaffeinated
(black) coffee are made from similar coffee
variety, the Arabica and Robusta. Both products
undergo similar coffee processing from
harvesting, depulping, mucilaginous coating
removal and drying. The difference takes place in
the decaffeination process and the roasting
process. Consequently, as instant products, both
are processed through an instant making
process.
Instant decaffeinated coffee is processed
through a decaffeination process whereas it is
not common for instant white coffee. Instant white
coffee is processed through a lower roasting
temperature and a shorter roasting time, hence
possesses a detracted bitter aftertaste, a
lightened colour, a higher caffeine content and a
high acidic note. Instant decaffeinated (black)
coffee is processed at a higher roasting level,
therefore bears bitter aftertaste, dark colour,
124
lower caffeine content and slightly acidic. The
review is summarised on table 1.
Instant white coffee and instant decaffeinated
(black) coffee can be obtained by employing the
above methods. In detail, the process is started
with pulping the coffee cherry, followed by
decaffeination process (for decaffeinated coffee),
drying the green coffee beans, roasting (lower
level for white coffee) and grinding the coffee
beans, brewing coffee ground (extracting),
dehydrating the extract, aromatisation process,
and finally instant white coffee or instant
decaffeinated (black) coffee is ready for
packaging and sale.
CONCLUSION
1. Instant white coffee and instant decaffeinated
(black) coffee are made from similar coffee
varieties, the Arabica and the Robusta. Both
products undergo similar coffee processing from
harvesting, depulping, mucilaginous coating
removal and drying. The difference takes place in
the decaffeination process and the roasting
process. Consequently, as instant products, both
are processed through an instant making
process.
2. Instant decaffeinated coffee is processed through
a decaffeination process whereas it is not
common for instant white coffee. Instant white
coffee is processed through a lower roasting
temperature and a shorter roasting time, hence
possesses a detracted bitter aftertaste, a
lightened colour, a higher caffeine content and a
high acidic note. Instant decaffeinated (black)
coffee is processed at a higher roasting level,
therefore bears bitter aftertaste, dark colour,
lower caffeine content and slightly acidic. The
claim for health benefits, although not specifically
Agroscientiae ISSN 0854-2333
A review on instant white coffee……
on lean body mass, in white coffee, it is maybe
true for the high caffeine, chlorogenic and cafeic
acid content. However, the claim for softness on
the stomach is still debatable.
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