Flavor and Taste Characteristics of Colombian Huila Low-Caffeine Coffee Beans: Differences Between Low-Caffeine and Regular Coffee

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Modern society is increasingly focused on health, with trends like low-fat, low-sugar, and low-cholesterol diets. Even coffee has seen the rise of low-caffeine options. But is low-caffeine coffee really caffeine-free? No, low-caffeine coffee undergoes decaffeination processing that reduces the original caffeine content in coffee beans, but doesn't completely remove it. So how does decaf coffee achieve caffeine reduction? In this article, FrontStreet Coffee will explain what decaf coffee is.

What is Decaf Coffee?

Under normal circumstances, caffeine content in coffee beans is measured by weight ratio. Arabica coffee beans contain 0.9%-1.4% caffeine (average 1.2%), while Robusta contains 1.8%-4% caffeine (average 2.2%). Decaf coffee is divided into naturally low-caffeine coffee and artificially processed decaffeinated coffee. The EU standard for artificially processed decaf coffee is that caffeine content after processing should not exceed 0.1% of raw beans, while the US FDA standard is reduction to less than 3% of original caffeine content.

Decaf Coffee Processing Methods

Decaffeination processing methods are divided into four types: direct/indirect solvent processing, supercritical carbon dioxide processing, Swiss water processing, and mountain spring water processing. The most common methods are direct solvent processing and Swiss water processing.

Direct Solvent Processing Method

Direct solvent processing uses chemical solutions like dichloromethane and ethyl acetate to dissolve caffeine. First, steam opens the pores of raw coffee beans, then dichloromethane solvent is added directly to the coffee beans. After the solvent combines with caffeine, the caffeine-filled solvent is washed away, and the coffee beans are steamed again to remove all residual solvent.

Since this decaf processing method emerged, many people have worried that long-term exposure to dichloromethane might increase cancer risk. FrontStreet Coffee researched dichloromethane and found that its boiling point is 39.8°C. Both steam and roasting temperatures are sufficient to completely evaporate dichloromethane. Therefore, there's no need to worry about cancer risks.

Swiss Water Processing Method

The Swiss water processing method is much simpler and doesn't require any chemical solvents - it can be completed using just water. This method soaks raw coffee beans in hot water, during which caffeine is partially removed. The soaked solution is then filtered through activated carbon, and finally the solution is poured back into the coffee beans. This series of steps more effectively removes caffeine. Besides not using chemical solvents, the soaked solution can be reused in different batches of processing, but coffee still loses some flavor during the filtering process.

This method can achieve up to 99.9% caffeine removal, making it the most effective caffeine removal method. Although Swiss water processing loses some coffee flavor, it's popular because of its low cost, ease of operation, and high efficiency. That's why most decaf coffee beans we see today use Swiss water processing.

FrontStreet Coffee has also acquired two Swiss water processed decaf coffees, one from Colombia and one from Mexico. FrontStreet Coffee will test the performance of these two decaf coffee beans through roasting, cupping, and brewing.

FrontStreet Coffee - Colombian Huilan Decaf Coffee Beans

Region: Colombian Huilan
Altitude: 1750 meters
Varieties: Typica, Caturra, Castillo
Processing Method: Swiss Water Processing
Grade: Supremo

FrontStreet Coffee - Mexican Chiapas Swiss Water Decaf Coffee Beans

Country: Mexico
Region: Chiapas
Altitude: 900-1500 meters
Varieties: Bourbon, Caturra, Typica, Criollo
Processing Method: Swiss Water Processing

FrontStreet Coffee Roasting Records

Colombian Decaf Coffee Beans: FrontStreet Coffee's roaster used medium heat and steadily increased it. The yellowing point occurred around 6 minutes 15 seconds, then heat was reduced and air damper opened for the Maillard reaction. At first crack, the air damper was opened wide while maintaining heat at approximately 183.2°C. The beans were discharged 2 minutes 30 seconds after first crack.

Preheat roaster to 200°C, load beans with air damper at 3. After 30 seconds, start fire at 130. Return to temperature at 1'32". Maintain heat, yellowing at 6'15", grassy aroma disappears, entering dehydration stage. Increase heat to 140, air damper to 4. At 151°C, reduce heat again to 110. Dehydration complete at 8 minutes, wrinkles and dark spots appear on bean surface, toast aroma changes to coffee aroma - prelude to first crack. Maintain heat, open air damper to 5, and listen for first crack sounds. First crack starts at 9'57", air damper fully open to 5. Development time after first crack: 2 minutes 30 seconds, discharge at 194.2°C.

Mexican Decaf Coffee Beans: Preheat roaster to 200°C, reduce to 165°C when loading beans, air damper at 3, heat adjusted to 130. Return to temperature at 1'32". Maintain heat, yellowing at 6'15", grassy aroma disappears, entering dehydration stage. Reduce heat to 110, air damper to 4. At 176°C, reduce heat again to 90. Surface develops wrinkles, toast aroma changes to coffee aroma - prelude to first crack. Maintain heat, open air damper to 5, and listen for first crack sounds. First crack starts at 9'57", air damper fully open to 5. Development time after first crack: 2'30", discharge at 196.4°C.

FrontStreet Coffee Cupping Report

Colombian Decaf Coffee Beans: Dark chocolate-like dry aroma, caramel-like wet aroma. Flavor: berries, citrus, caramel, dark chocolate.

Mexican Decaf Coffee Beans: Roasted almond-like dry aroma, caramel-like wet aroma. Flavor: dark chocolate, cream, nuts, citrus.

How Does FrontStreet Coffee Brew Decaf Coffee Beans?

After decaf coffee beans release caffeine through soaking, their fiber structure differs from regular coffee beans. Strong water absorption leads to slower extraction speed, so brewing parameters need adjustment.

Dripper: Kono dripper
Water Temperature: 88.8°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Coarse grind / raw sugar coarseness (62% pass rate through China standard #20 sieve)

FrontStreet Coffee's Step-by-Step Brewing: Pour coffee grounds, inject 2x water volume (30ml) for 30-second bloom. Then perform second water injection, gently pouring 150ml hot water in circular motion to push the coffee bed up, creating a golden foam surface. Wait for the water level to slightly drop, then inject the final 45ml. Remove the dripper after all coffee liquid flows into the server, ending extraction. Total extraction time: 2 minutes 10 seconds.

Colombian Decaf Coffee Bean Brewing Flavor: Dark chocolate, caramel, nuts, rich body.

Mexican Decaf Coffee Bean Brewing Flavor: Distinct dark chocolate aroma on entry, followed by nutty cream in the middle section, with citrus acidity after slight cooling. Overall rich and smooth.

For more specialty coffee beans, add FrontStreet Coffee on private WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473