Decaf coffee is made by removing caffeine from green, unroasted coffee beans, usually by soaking or steaming them and then using water, a natural solvent or carbon dioxide to draw the caffeine out. The beans are then dried and roasted just like regular coffee.
There's more than one way to do it, and the method you choose makes a real difference to how your decaf tastes.
It happens before roasting
Caffeine is removed while the beans are still green and raw. Roasted beans are too brittle, and the roasting process creates the flavours we want to keep.
Most coffee isn't decaffeinated on the farm. It's shipped to a specialist facility, often in Europe or Canada, then on to roasters like us.
The four main methods
Ethyl acetate (EA). Often called the sugarcane process. Ethyl acetate is a compound found naturally in fruit, and it can be made by fermenting sugarcane. It draws out the caffeine and tends to keep the coffee's sweetness.
Swiss Water. Uses only water, temperature and carbon filters, with no added solvents. It's popular with people who want a chemical-free decaf.
Carbon dioxide (CO₂). Pressurised CO₂ pulls the caffeine out of the beans. It's effective and clean, but expensive, so it's mostly used for large volumes.
Methylene chloride. A chemical solvent used for some commercial decaf. It's fast and cheap, and it's removed during processing and roasting, but most specialty roasters prefer the other methods.
How our decaf is made
Our Happy Capybara Decaf starts life in Sul de Minas, Brazil, then travels to Bremen, Germany, to be decaffeinated using the EA method. Here's what happens there:
- Steam. The green beans are soaked in water, then steamed for about 30 minutes. This opens them up so the caffeine can get out.
- Wash. The beans are washed in an ethyl acetate solution, which attracts the caffeine and draws it out.
- Repeat. Once the solution is saturated, it's drained and replaced with fresh solution. This goes on for around eight hours.
- Steam again. A final steaming removes the ethyl acetate.
- Dry and check. The beans are dried, cooled and polished, then checked for quality before they're sent on for roasting.
The result is a coffee that keeps its sweetness and body, with notes of milk chocolate, pecan and nutmeg.
Is decaf completely caffeine-free?
No, but it's close. Decaffeination removes the vast majority of the caffeine, usually around 97% or more. In the UK and EU, roasted decaf can contain no more than 0.1% caffeine.
A cup of decaf typically has just a few milligrams, compared with roughly 60–100mg in a regular cup. If you're avoiding caffeine for medical reasons, check with your doctor about how much is right for you.
Does decaf taste worse?
It used to. Old-style decaf was often made from low-quality beans and roasted dark to hide the damage. That's where decaf got its bad reputation.
Good decaf starts with good coffee. Use quality beans, a gentle process and careful roasting, and you get a cup most people can't tell apart from the real thing.
