The Decaffeination Process
Caffeine is a chemical compound naturally occurring in coffee beans, as well as many other plant varieties (cocoa, tea, etc). For that reason, any method of decaffeination, regardless of process, is by most accounts an “unnatural and imperfect” process.
Decaffeination is not 100% caffeine-free! The USDA requires coffee that is sold as “Decaf” to be at least 97% caffeine-free (most decaf coffees are closer to 98-99% caffeine-free).
Caffeine is a water-soluble substance, thus water is used in basically all forms of decaffeination either by soaking or steaming the beans. This makes the beans more porous and allows the caffeine molecules to be released.
Water alone is not enough, since it would take too long and washes out all flavors and aromas in the process. All decaffeination processes use a decaffeinating agent (Methylene Chloride, Activated Charcoal, CO2, or Ethyl Acetate). These agents help speed up the process, thereby minimizing the “washed-out” effects that water alone would have.
The oldest and most common (and possibly the most misunderstood) is the
Methylene Chloride Method (also known as the Traditional Method, the European Method and the Water Process). This process accounts for close to 90% of decaffeinated coffee sold nationwide. Methylene Chloride is a commercially used solvent that has a molecular structure that selectively bonds to caffeine molecules, thereby assisting in the removal of the caffeine and limiting the time that the beans remain in contact with the hot water and steam.
The second most common method is Swiss Water Process, which accounts for close to 10% of decaffeinated coffees sold nationwide. Primarily, this process utilizes an activated charcoal filter to extract the caffeine. This process tends to taste slightly more washed-out as a result of being in contact with the hot water longer. This method is almost exclusively used for decaffeination of organic coffee.
There are two other forms of decaffeination called Ethyl Acetate and Supercritical CO2. Ethyl acetate is a naturally occurring substance (often found in fruits) used as a solvent and CO2 is naturally occurring in our environment. These two methods are currently not widely available but are looking like promising alternatives in the future. These processes are often referred to as “naturally decaffeinated”, even though there are no standards for the use of the word “naturally” (remember, as we originally stated, all decaffeination is an “unnatural” process, since caffeine is naturally present in coffee).
We happen to use the best available decaffeinated coffees from all 4 processes mentioned above. The majority of our decafs we sell are the Methylene Chloride, since they produce the best tasting decaffeinated coffees (with zero residual solvent particles).
Methylene Chloride Decaffeination
| Other Names: |
"Traditional Method"
"European (Euro Prep) Method"
"KVW"
"Water Process" |
| Myths: |
-Residual Particles (False, no residual particles in finished product)
-Environmentally Unfriendly (False, solvents are recycled/reused)
-Unhealthy (False, no residual particles remain after washing, roasting and brewing) |
| What is it? |
Methylene Chloride is a commercially used solvent that selectively bonds to caffeine molecules, thereby assisting in the removal of the caffeine and limiting the time that the beans remain in contact with the hot water and steam. |
| Advantages:
| -Best Cup Quality (Taste!)
-Most widely available (quantity and selection)
-Oldest and most perfected method
-Economies of scale (sheer volume = affordability) |
| Disadvantages: |
Perception as a “chemical” process or “unnatural” process |
Activated Charcoal Decaffeination
| Other Names: |
“Swiss Water Process” (developed by the Swiss) |
| Myths: |
-Healthier (False, no studies show any health benefits)
-Safer (False, no better & no worse than other methods) |
| What is it?: |
The Swiss Water process was developed as an alternative to the Traditional Method (Methylene Chloride). The beans are soaked in hot water to open the pours of the beans, then the caffeine rich water is run through the activated charcoal filters to extract the caffeine molecules, and finally the decaffeinated water is reunited with the beans to try and reabsorb some of the flavor compounds. |
| Advantages: |
-Perception of a healthier decaffeinating alternative
-USDA approved for Organic Decaffeination |
| Disadvantages: |
-More “washed-out” (less flavor)
-Much costlier decaffeination method (limited economies of scale)
-Limited Availability (few choices, and less selections) |
Supercritical CO2 & Ethyl Acetate
| Other Names: |
"Natural Process"
"Naturally Decaffeinated"
(Note: these are not official designations) |
|
Myths: |
It’s Natural! (False, its’ elements are naturally occurring – the actual process of decaffeination is not a natural one) |
|
What is it?: |
Both CO2 and Ethyl Acetate use compounds found naturally occurring in our environment. These compounds are agents that help in the removal of the caffeine molecules, much like the Methylene Chloride process (mentioned previously). |
|
Advantages: |
Perception of being a more Natural alternative to decaffeination
Getting improved marks for cup quality (taste) |
|
Disadvantages: |
Not widely available (CO2 slightly more than Ethyl Acetate)
Limited selections
Higher cost (no economies of scale)
Not as good cup quality (taste) as Methylene Chloride |
The Bottom-Line
All decaffeinated coffees tend to have some flavor compounds lost or “washed” away.
All methods (mentioned above) are USDA Approved.
Methylene Chloride is consistently the best tasting and most affordable process. All of our decaffeinated coffees utilize this process unless specifically mentioned otherwise.
If you are specifically looking for Swiss Water Process Decaffeinated coffees, choose one of our Organic Decaf Selections, as they are all 100% Swiss Water Process.
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