Urban legends

Myths abound which unfairly disparage decaffeinated coffee. Let's list and dispel a few of them:
1. "The quality of decaffeinated coffee is inferior to that of its caffeinated equivalent". In the past, decaffeinated coffee was indeed often of a lower quality than non-processed coffee for the following reasons:
  • The technological processes were not developed and optimised to the extent they are today;
  • Lower quality coffee tended to be sent for processing, due to decaffeinated coffee's limited popularity; 
  • Some processing techniques, including those at Demus, managed to recover defective coffee that otherwise would not be marketable, and so the original product was already partially defective;
  • The decaffeinated coffee was roasted following the same parameters as regular coffee, when it actually requires different roasting curves and final colours; 
  • There was no single portion packaging available on the market, and so decaffeinated coffee, which was rarely drunk, often came from packets which had been left open for a long time, meaning the coffee had already oxidised or turned rancid;
  • Moreover, decaffeinated coffee has a shorter shelf life than regular coffee once the packet has been opened. Combined with the fact that only around 6-7% of coffee drunk in Italy is decaffeinated (our estimate), this means that the risk of drinking old coffee, with all the consequences this entails, is high;
  • The preparation of the product (grinding, dosage etc.) followed the standards for regular coffee, and therefore was not tailored to decaffeinated coffee.
Nowadays, thanks to advances in technology and a considerable shift in mentality, the care taken in producing decaffeinated coffee has increased substantially right along the production chain. This ensures that the customer receives an extremely high quality product, practically impossible to distinguish from the original coffee.
2. "The processing of decaffeinated coffee is bad for your health". A variety of extraction methods are used in decaffeination, NONE of which ever, in any way, entail a risk for the consumer. All the methods have been tested and normed extensively by the health authorities.  
3. "Decaffeinated coffee is bad for health due to a supposed increase in cholesterol in the consumer's blood". The accusation that decaffeinated coffee causes an increase in blood cholesterol levels is completely unfounded. This has been proven in various studies into the subject (the cholesterol problem arises when the coffee is boiled excessively during preparation, as sometimes occurs in Scandinavia, regardless of whether the coffee is decaffeinated or not (read the press release “Il decaffeinato fa male al cuore”, issued by the Foundation for the Study of Food and Nutrition, FOSAN LINK). 
People with certain health problems, such as high blood pressure or heart desease, are strongly advised to avoid taking excessive amounts of caffeine, while people who drink many cups of coffee a day would benefit from alternating their normal coffee with decaffeinated coffee. These facts will no doubt contribute to the future reappraisal of decaffeinated coffee, as it has already happened in the USA.
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IT - Il decaffeinato fa male al cuore_
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