Frequently asked questions

• What is the best way to store coffee?

  The key to enjoying quality coffee is ensuring it stays as fresh as possible. At Douwe Egberts we recommend that after opening, the pack should be resealed, placed in an airtight container and stored in the refrigerator. This way you’ll have the satisfaction of knowing you’re always enjoying your coffee at it’s very best. To enjoy the full flavour and aroma always use within 3 weeks of opening.

• How many cups does one pack make?

  A 250g pack should make approximately 30 cups of coffee. However this will vary depending upon the quantity you use for your own taste.

• Has the amount of Instant Coffee in a jar of Douwe Egberts Instants changed?

  Consumers can always check the content of our products by checking the label, where both ingredients and weight are clearly stated. Our new 95g and 190g jars replaced our traditional 100g and 200g jars in July 2011 as part of an initiative to preserve affordability for our consumers.

• Why have you increased the price of your coffee?

  At Douwe Egberts we strive to delight consumers with top-quality, innovative products that are rightly priced and can be enjoyed every day. Over the last year, we have faced unprecedented inflation in coffee beans, energy, fuel and other cost factors. We have been forced to take a hard look at our packs and prices and make some tough decisions. Although we do not control the price of our products in store, we recently introduced a modest and carefully thought-through increase in our recommended retail sale price

• How is Instant coffee produced?

  Instant coffee was launched onto the market in the 1950's. A cup of instant coffee can be prepared quickly and easily, without brewing, since this has already been done in the factory.  There are 2 techniques used to produce Instant coffee:  Freeze drying and spray drying.

   

  To create our Instant coffee, we use the best beans, roast, grind and brew them to produce a giant tank of freshly brewed roast and ground coffee.  We then extract the coffee particles and the remaining liquid is evaporated using the superior method of freeze drying which produces a better quality, smoother tasting coffee.

   

  During the freeze drying process the coffee liquid is frozen to minus 40 degrees centigrade which causes the water particles in the concentrated coffee to form ice crystals. Using a method known as sublimation the ice is extracted from the frozen granules using a special chamber which dries the particles at a very low pressure leaving behind a soluble coffee.

   

  The other technique that can be use to produce instant coffee is spray drying. During spray-drying the concentrated coffee is sprayed into the top of a high tower together with hot air. Due to the heat the water evaporates as it falls, so that all that remains is dried powdered coffee. Spray-drying is simpler than freeze-drying but because high temperatures are needed for this process, many of the natural properties of the coffee are lost.

• Does coffee contain additives, like preservatives?

  No, coffee is always 100% natural and does not contain any additives. Coffee is simply the seed of the coffee plant (the coffee bean), which is ground and roasted. Decaffeinated or caffeine-free coffee is pure coffee, from which the caffeine is removed. Coffee remains fresh thanks to vacuum packaging and therefore needs no preservatives. As soon as coffee contains additives, it has to be declared on the packaging.

• What about Caffeine in coffee?

  Caffeine is a substance, which occurs naturally in a number of different plants, including those producing coffee, tea and cocoa.

  In coffee it is just one of more than 1500 constituents that  food technologists have been able to isolate and which combine to give coffee it’s distinctive character.

  Caffeine  also acts as a mild stimulant, increasing mental alertness and speeding up the thought process.  It is because of this that some people prefer to drink decaffeinated coffee, particularly in the evening, when they might wish to relax and sleep rather than be alert.

  Caffeine is colourless, flavourless and has no scent or aroma, but unless it’s removal is carried out with great care, extraction can affect the delicious flavour and aroma people expect from real coffee.

  Indication of the amounts per serving/cup are given in the table:

  mg caffeine/serving
  Coffee (per 150 ml cup) - from roast and ground	~80
  Coffee (per 150 ml cup) - from instant	~60
  Decaffeinated Coffee (per 150 ml cup) (either roast and ground or instant)	~3
  Tea (per 150 ml cup)	~40
  Cola (per 330ml can)	~30
  Plain Chocolate (50g)	~20

  There are a number of over the counter products such as pain killers that also contain caffeine.

• How is decaffeinated coffee produced?

  Coffee naturally contains the active supplement caffeine. Normal coffee beans contain between 0.8 percent and 2.5 percent caffeine depending on origin and variety. Decaffeinated coffee is not entirely caffeine-free. In European Community (EC) countries, roasted decaffeinated coffee may contain a caffeine residue of 0.1 percent and coffee extract 0.3 percent.

• Water-carbon method

  This process uses water (H2O) as a solvent. The green beans are rinsed with water for a long period, during which time the caffeine dissolves into the water. The water, with its dissolved caffeine, is then pumped through an active carbon (C) filter which absorbs the caffeine. The decaffeinated beans are dried using warm air and then cooled with cold air. They are then roasted, ground and packed in the usual way. The water is re-used for the decaffeination process.

• Dichloromethane process

  This method employs dichloromethane (DCM) as a solvent and has been developed to suit the requirements of the out of home industry. The green beans are moistened with water in order to make the surface of the bean porous, and soaked in the solvent for 30 minutes. This is repeated several times. The beans are removed from the solvent once the caffeine has dissolved. They are then steamed for some time in order to remove any remaining solvent. Afterwards the beans are dried using warm air, then cooled with cold air. They are roasted, ground and packed in the usual way. The dichloromethane is reused for further decaffeinating

• Does caffeine affect sleep?

  As caffeine is a mild stimulant, some people find that after drinking regular coffee in the evening, it takes longer to get to sleep. Other people happily drink their coffee after an evening meal without any such problems. Indeed, research has shown that individuals vary greatly in their sleep responses to coffee and that other factors like noise, temperature and stress are as likely to postpone sleep. So it is largely a matter of individual sensitivity. Decaffeinated coffee is available for those who are particularly sensitive to caffeine.

• Is coffee bad for your health?

  There is no conclusive evidence that indicates that a moderate amount of coffee is bad for your health. Modern science recognises the effects of caffeine, such as stimulation of the metabolism and an increase in the ability to react. Normal coffee drinking does not have any harmful consequences for a healthy individual, although not everyone can tolerate caffeine equally well.

• Which different brewing methods exist?

  There are many different brewing methods, some of which are culturally related. Most commonly known are the filter and cafetiere methods. In recent days the espresso method is becoming increasing well known due predominantly to it’s presence in the out of home market.  It is important to the flavour of coffee that you choose the correct grind size for your brewing method.

• Why is the grind size of coffee important and which should I buy?

  The size of the coffee grind has a significant effect on the quality of the flavour. You should always use the correct grind for the type of equipment you are using to enjoy your coffee at its best.

   

  Grinding exposes the beans' cell walls and prepares the beans to release their flavour during brewing. Because of variations in the length of the brewing cycle, the water temperature and the water agitation pattern, each brewing method requires different degrees of grind.

   

  Since there are so many different ways to brew coffee, choosing the correct grind is essential to get the optimal flavour extraction during brewing. The degree of extraction depends on three things:

  • the fineness of the grind
  • the ratio coffee / water
  • the length of time the grounds have been in contact with the water

  Generally, the shorter the brewing cycle, the finer the grind required to produce optimal flavour extraction. The longer the brewing cycle, the coarser the grind required. Fine grinds expose more of the coffee's surface area to the water and the coffee's essential oils are released faster. Longer brewing methods require a coarse grind to avoid over-extraction.  For example, espresso brewers can produce a cup of espresso in just 20 seconds, so they need a very fine grind. A grind that is mismatched to the brewing method can produce a bitter, overly strong coffee, or one that is weak and lacking in flavour.

• Does coffee contain calories?

  No, but the addition of milk and sugar in a cup of coffee however, does add calories.