Decaf – How Coffee Loses Its Caffeine

Decaffeinated coffee has a bad reputation – unfairly so. Modern methods remove the caffeine gently, without ruining the flavour. A good decaf today is a real cup of coffee, not a compromise.

Swiss Water Process

Probably the best-known chemical-free method – named after Switzerland. The beans are soaked in water, the caffeine is drawn off through an activated-charcoal filter, and the aroma compounds stay in the water. No solvents, but a little more effort.

CO₂ and sugarcane methods

In the CO₂ method, pressurised carbon dioxide targets the caffeine and largely leaves the aroma compounds alone. The «sugarcane» method, common for coffee from Colombia, uses a solvent derived from sugarcane. Both retain much of the original character.

Why bother?

Sensitive to caffeine, pregnant, or simply want an espresso in the evening? Decaf makes enjoying coffee independent of the clock. Worth knowing: «decaffeinated» does not mean «caffeine-free» – a small trace, usually under three percent, always remains.