About this coffee
Since the invention by Karl Lendrich at the beginning of the 20th century, steam has been used to improve the quality of green coffee. The different steaming processes of CR3 are based on the Lendrich process and have continuously evolved over the past 50 years. These processes are mainly applied for a mild treatment of high-quality Arabica coffees. Coffee treated this way contains fewer bitter compounds and develops a softer, more refined taste profile.
The Lendrich process, also known as the Lendrich method, is a classic technique from the history of caffeine-free coffee. Although it is now less often used compared to methods like Swiss Water or Ethyl Acetate processes, it remains an important example of early coffee chemistry.
Karl Lendrich developed this process in the beginning of the 20th century. The method uses steam to prepare green coffee beans before a solvent is applied to remove caffeine.
How does the Lendrich process work?
1. Steaming (pre-treatment)
The process starts with exposing unroasted (green) coffee beans to high-pressure steam.
Objective: The beans are softened and their cell structure opens up, making it easier to extract caffeine later.
2. Extraction using a solvent
After steaming, the beans are treated with a solvent, historically often dichloromethane or trichlorethylene.
Mechanism: Caffeine dissolves in the solvent and is thus removed from the beans.
3. Second steaming treatment
After extraction, the beans are steam-processed for an extended period.
Objective: Any remaining residues of the solvent are eliminated. As these compounds have a low boiling point, they fully evaporate during this step.
4. Drying and roasting
Finally, the beans are re-dried to their original moisture content. They can then be roasted in the same manner as other coffee beans.
