Posted by Matthew on 11/9/2024 to
Coffee Education
Decaffeinated coffee often gets overlooked in the specialty coffee scene, yet it’s an essential choice for anyone craving that irreplaceable rich flavour without the pick-me-up. Thanks to evolved decaffeination methods, the flavour is there. Truly, it’s quite good.
Settle in as we explore the history of decaf, the five main decaffeination processes, and highlight why we’re passionate about Dam Good Decaf, our Swiss Water Processed Cascadia blend.
A brief history of decaf
Decaf coffee dates back over a century to a happy accident. in the early 1900s, a German coffee merchant, Ludwig Roselius, discovered that a shipment of his coffee beans had been soaked in seawater and lost their caffeine. Rather that throwing up his hands and cutting his losses, Roselius pioneered the first commercial decaffeination method, using benzene.
Although we now know that benzene is not a safe chemical for food processing, the experiment paved the way for safer, more refined decaffeination techniques. Since then, many methods have come and gone, each designed to carefully remove caffeine while preserving all the taste. If you want a quality coffee experience without the caffeine, at this point you can have one.
5 ways to decaffeinate
Direct-solvent process
In this process, coffee beans are steamed and then rinsed with a solvent like methylene chloride or ethyl acetate, which bonds with the caffeine to remove it. The beans are then rinsed to remove any trace of solvent. This method is quick and effective, though some coffee drinkers avoid it due to the use of solvents.
Indirect-solvent process
Here, beans are soaked in hot water to dissolve caffeine and other soluble compounds, which are then separated from the beans. A solvent removes the caffeine from the water, which is then reintroduced to the beans, allowing them to reabsorb the flavour compounds. This method preserves more of the coffee’s flavor and minimizes solvent contact with the beans.
Swiss Water process
This chemical-free process uses only water, temperature, and time to gently remove caffeine. Coffee beans are soaked in water, allowing caffeine and other soluble compounds to be extracted. The water is then filtered to remove caffeine while preserving flavor compounds. This caffeine-free water is used with a new batch of beans, so the taste remains intact. Known for being eco-friendly, the Swiss Water process is popular among specialty coffee roasters (like us!).
Carbon dioxide process
This method uses liquid CO2 as a solvent to precisely extract caffeine. After soaking in water, beans are placed in a carbon dioxide chamber, where the CO2 bonds with the caffeine and removes it. While highly effective, this method requires costly equipment, making it more common among large manufacturers. It’s entirely non-toxic.
Triglyceride process
Here, coffee beans are soaked in a coffee-oil solution containing triglycerides, which bond with caffeine molecules. The oil is separated from the beans, the caffeine is removed, and the oil is then reintroduced to the beans, allowing them to reabsorb flavors. Although less common, this process is effective and retains some of the coffee’s natural taste.
Why we choose the Swiss Water processing method
Coast to Coast Coffee uses Swiss Water Processed Cascadia decaf coffee. Here’s why it stands out:
Environmental benefits
The Swiss Water process is a chemical-free approach that uses nothing more than water. The water is filtered and reused, making it a highly eco-friendly option.
Preserving flavour
The Swiss Water process is known for retaining coffee’s natural flavours. The gentle extraction process preserves the beans’ unique characteristics, resulting in a decaf coffee that’s as rich and tasty as regular coffee.
Processed in Canada
Another reason we love the Swiss Water process is that it’s done right here in Canada. Supporting a locally-processed decaf method aligns with our values.
Decaf recap
Decaf coffee has come a long way since Roselius found a load of beans soaked in seawater. Modern methods range from aggressive chemical extraction to CO2 and water-based methods; options that respect both the environment and do a great job preserving coffee’s great taste.