Decaffeinated Coffee: How it’s made

If you’ve ever wondered how decaf coffee retains its rich flavour without the caffeine kick, we’re here to tell you all about the fascinating process that is decaffeination – the safe way!

You see, all coffee beans start out life loaded with caffeine – around 80-100mg in the average cup. But with coffee drinkers becoming ever-more discerning, there’s a steadily growing demand for decaffeinated coffee beans. With general health guidelines recommending no more than 400mg of caffeine per day, it’s easy to see why decaf is becoming a more popular option – all the perks of coffee without the sleepless nights.

By the end of this article, you’ll understand the different methods used to extract the caffeine from coffee beans and feel confident to choose the best decaffeinated coffee for your business.

But first…

Who invented Decaffeinated Coffee?

Decaf coffee has been around since 1903, thanks to the efforts of German coffee merchant Ludwig Roselius. His initial method used benzene, a harmful chemical often found in paint strippers – not ideal, we think you’ll agree. But don’t worry, modern techniques are much safer and more effective.

Here are the four main methods used these days.

How is coffee decaffeinated?

There are four main methods of making decaf coffee, two are solvent-based and two are non-solvent-based. Here comes the science bit, but stay with us…

1. Solvent-based decaffeination:

Indirect-solvent process: The coffee beans are soaked in hot water for several hours. This dissolves the caffeine and other oil components into the water. The water is then treated with methylene chloride or ethyl acetate to extract the caffeine, and reintroduced to the beans so they can reabsorb the flavours.

Direct-solvent process: The coffee beans are steamed for around 30 minutes to open their pores and then rinsed with a solvent (methylene chloride or ethyl acetate) for around ten hours to extract the caffeine. The solvent is drained away and the beans are steamed again to remove any residual solvent.

2. Non-solvent based decaffeination:

Water process: This chemical-free method uses osmosis – remember that from school science lessons? The beans are soaked in hot water to extract the caffeine, just like in the first method above. Only this time, the caffeine-laden water is passed through activated charcoal filters that capture the caffeine molecules. The flavour-rich, caffeine-free water is reintroduced to the beans so they can reabsorb the flavours.

Carbon dioxide (CO2) process: In the final method, beans are soaked in water and then exposed to liquid CO2 under high pressure. The CO2 selectively attracts the caffeine molecules, extracting them from the beans. The caffeine-rich CO2 is then removed, leaving decaffeinated beans behind.

Pros and cons of each method

Solvent-based methods: These methods, both direct and indirect, are efficient and cost-effective, but some consumers are concerned about the chemical residues left behind, despite the methods being declared safe by regulators. The use of some solvents, such as dichloromethane, are currently under review in the USA and EU.

Water process: This method is favoured for its chemical-free approach and excellent flavour retention but is more expensive and time-consuming.

CO2 process: Using CO2 is highly efficient and retains the flavour of the coffee beans without the use of chemicals. This method is ideal for large-scale decaffeination but can be costly due to the requirement for specialised equipment.

How much caffeine is in decaf coffee?

As we touched on earlier, our customers are becoming much more health-conscious. Many people have health wearables to track activity, fitness and sleep. In turn, this creates a desire to reduce caffeine consumption. Perhaps they’re looking to cut it out altogether or stick to a ‘caffeine curfew’, after which time of the day they won’t drink caffeine.

These discerning folks are still fans of the taste of coffee so why not offer them the solution? The decaffeination process removes about 97% of the caffeine so you end up with only 3mg of caffeine per cup, all in the same great tasting, steaming hot cup of coffee – irresistible, right?

Why is it important to have a decaf option in your business?

Choosing the right decaf method is crucial for maintaining the quality and taste your customers expect.

At Ringtons, we prefer the Mountain Water process for our decaffeinated coffees. It’s eco-friendly, chemical-free, and ensures a pure, rich flavour that our customers love. Our decaf coffee beans are purchased from Central America, and decaffeinated using water from the Pico de Orizaba – the highest mountain in Mexico!

If that’s whet your whistle to find out more, we have decaf products for every budget. If you and your customers are passionate about decaf, consider dedicating a whole grinder to our decaf beans? Not quite there yet? We have pre ground options too so you can keep the process slick and simple.

We hope understanding these methods helps you choose the best decaf options for your business – because confident baristas make better coffee, leading to happy customers. And we all want happy customers!

So there you have it, the ins and outs of decaffeination. Next time a customer asks about your decaf coffee, you’ll be able to tell all about the meticulous processes that go into making their perfect, caffeine-free cup.