What is Low-Caffeine Coffee? Meaning of Low Caffeine and Caffeine Content in Decaf Coffee

What is Decaf Coffee?

Decaf coffee refers to coffee beans that undergo special processing before roasting to remove 96% to 98% of their caffeine content. All decaffeination methods cause physical and chemical changes to the coffee beans, which inevitably affects their original flavor profile. According to EU standards, decaffeinated coffee is defined as having a caffeine content not exceeding 0.1% of green bean weight. Starbucks' standard (which is also a general international standard) requires removal to below 3% of the original content, which can only be called low-caffeine coffee, not caffeine-free coffee.

Methods of Caffeine Removal

1. Direct/Indirect Solvent Method

Currently, the most common method uses chemical solvents such as methylene chloride and ethyl acetate (EA) to dissolve caffeine. Although residual levels are extremely low and regulated, many people still have concerns, believing that methylene chloride is a potential carcinogen and ethyl acetate can cause skin problems. Perhaps the amount of caffeine remaining in decaf coffee won't be the main concern - the organic solvents will be.

2. Swiss Water Process

This is a patented method. Simply put, green beans are soaked in water, the resulting water is filtered through activated carbon to remove caffeine, and then the filtered supersaturated water is used to re-soak the beans.

3. Supercritical Carbon Dioxide (CO2) Method

Coffee beans absorb water and expand, causing caffeine molecules to loosen within the beans. Carbon dioxide is then added under water pressure exceeding 100 atmospheres (Atm), creating a high-pressure, low-temperature soda water environment. Once captured by carbon dioxide, caffeine begins to move. Carbon dioxide is highly selective and will not capture carbohydrates and proteins from the coffee beans, which are the main components of coffee flavor and aroma.

Generally, Arabica beans contain about 1.3% caffeine, while Robusta beans contain 2 to 3 times more. To produce decaf coffee beans, most of today's technology relies on chemical solvents, water processing, and carbon dioxide. However, most coffee beans still cannot achieve zero caffeine, always containing no more than 0.3% residual caffeine.

Flavor Profile of Decaf Coffee

Compared to regular coffee beans, because they undergo processing, their aroma tends to volatilize easily. If sealed poorly and oxidized, sweetness decreases and bitterness emerges, causing decaf beans to go from relatively full-flavored to dull and tasteless in about a week.

There are also distinct differences in taste. Since decaf coffee beans must be processed before roasting, extracting the caffeine that contributes to aromatic flavors, some people find the taste weaker. Decaf coffee also has its unique flavor profile, with different layers of fragrance, smoothness, and subtle acidity. Like Indonesian and Kenyan coffees, which have completely different flavor profiles, when properly roasted and fresh, they are equally delicious. However, there aren't many decaf coffee origins to choose from, generally only Brazilian and Colombian varieties. Due to easy oxidation and spoilage, decaf coffee has a shorter shelf life than regular coffee and is best enjoyed within a week. The optimal enjoyment period for non-decaf coffee is one to three months from the roasting date.

FrontStreet Coffee's Recommended Decaf Coffee Brewing Parameters

V60/90°C/1:15/two minutes

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473