What Does Low Caffeine Mean? How Much Caffeine is in Costa/Starbucks Decaf Coffee

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What is Decaffeinated Coffee?

The caffeine content in coffee varies depending on factors such as coffee bean variety, steeping time, grind size, brewing method, and temperature. The caffeine content in coffee is related to extraction time. Therefore, coffee brewed using the "drip method" contains more caffeine than espresso made using high-pressure methods.

For example, a medium-sized cup of drip-brewed coffee contains three times more caffeine than a medium-sized Starbucks cappuccino. A medium-sized Americano falls somewhere in between. Therefore, don't avoid rich espresso because of caffeine concerns; if you really want to avoid caffeine, it's better to buy decaffeinated coffee.

Methods for Removing Caffeine

Decaffeinated coffee refers to coffee beans that have undergone special processing before roasting to remove 96% to 98% of caffeine. The caffeine removal processes cause physical and chemical changes in coffee beans, somewhat affecting their original flavor.

Currently, there are three common decaffeination methods: dichloromethane solvent extraction, Swiss water process, and carbon dioxide extraction.

1. Solvent Extraction Method

This can be divided into direct and indirect extraction. Both methods require pre-treatment softening, where coffee beans are heated with high-temperature, high-pressure steam to expand the bean surface and increase contact area with liquid. The beans are then placed in dichloromethane (CH3CI) solvent, directly contacting the coffee beans to extract caffeine - this is the direct extraction method. Many coffee connoisseurs believe that decaffeinated coffee produced by this method has better flavor because dichloromethane only adsorbs and dissolves caffeine without removing other components that affect coffee flavor.

Another indirect extraction method involves softening the coffee beans, then placing them in warm water where caffeine and other components dissolve into the water, creating a solution that becomes almost a coffee essence. This solution is then transferred to another container where dichloromethane is added to extract the caffeine. After heating, the caffeine evaporates with the extraction solution. Finally, the caffeine-free essence is returned to the previously extracted coffee beans to reabsorb the lost components. Coffee connoisseurs generally believe that indirect extraction methods lose more coffee flavor and are not as ideal as direct extraction methods.

2. Swiss Water Process

Coffee beans are first placed in warm water, allowing caffeine and other components to dissolve. Activated carbon is then used to extract caffeine from the essence solution, after which the caffeine-free essence is returned to the original coffee beans to reabsorb lost components. The Swiss Water Process emphasizes not using any chemical solvents to extract caffeine, making it another choice for health-conscious consumers. However, the disadvantage is that while activated carbon is an excellent water purifier, it also absorbs other components from the essence, resulting in greater loss of coffee flavor. Additionally, decaffeinated coffee processed using the Swiss Water Process is expensive. Even if some decaffeinated beans are processed using chemical solvents, once "water process" is added to the packaging, distributors might inflate prices.

3. Carbon Dioxide Extraction Method

Roasting coffee beans produces large amounts of carbon dioxide. When this carbon dioxide is pressurized, it becomes liquid. By passing this liquid through steam-treated coffee beans, caffeine can be removed without affecting other substances in the beans. After depressurization, the liquid turns into gas and evaporates without leaving traces, making it an excellent caffeine solvent that doesn't extract substances other than caffeine. This processing method prevents damage to coffee beans without changing their color or form, belonging to direct processing methods. However, this method requires completion in a special environment of 200 to 300 times atmospheric pressure, requiring massive equipment investment. Currently, decaffeinated coffee processed using this extraction method is still rare in the market.

Starbucks' Decaffeinated Coffee

Starbucks uses two methods to remove caffeine:

1. Direct Contact Method

First, raw coffee beans are soaked in warm water to soften them, then a chemical agent [methylene chloride] is added. This chemical has a very low melting point and is completely destroyed at 40 degrees. The general coffee brewing temperature is usually around 93°C, so Starbucks' decaffeinated coffee beans do not contain methylene chloride.

After adding, caffeine is released from the coffee beans, a method that effectively preserves the coffee bean flavor. The extracted caffeine can also be sold to pharmaceutical companies to make painkillers or to beverage companies to make caffeinated drinks! Starbucks' decaffeinated coffee beans have 99% of caffeine removed!

2. Swiss Water Process

This method involves soaking raw coffee beans in warm water, allowing caffeine to diffuse into the water, then separating the water from the beans. At this point, the flavor and caffeine from the beans have transferred to the water - this water is called [flavor-charged water]. The flavor-charged water is then filtered through activated carbon to remove caffeine, and the filtered flavor-charged water is used to soak the beans again, allowing coffee flavors to return to the beans, reducing flavor loss!

The caffeine content in coffee varies by variety. During roasting, the deeper the roast, the lower the caffeine content.

But here's the problem: most decaffeinated or even caffeine-free coffees on the market, if processed this way, would result in coffee with only charcoal or ashtray flavors. Therefore, decaffeinated or caffeine-free coffee is sent to "pharmaceutical factories" for caffeine washing after raw coffee beans are harvested. Don't doubt it - it's exactly like this! Because some medications require adding caffeine. Pharmaceutical factories use this as a caffeine source. After pharmaceutical factories wash out (this washing uses chemical methods, not regular water washing) the caffeine from coffee beans, and after drying and roasting, they become the decaffeinated or caffeine-free coffee in your hands.

In fact, the production of decaffeinated or caffeine-free coffee is mainly for patients who cannot consume caffeine. Some people think drinking decaffeinated or caffeine-free coffee is healthier, so they only choose these two types. Actually, these two coffees are the least healthy. Moreover, after going through pharmaceutical factory washing processes, coffee bean flavor typically remains at only about 60% of unprocessed beans of the same variety and origin, with flavor already damaged by the washing process.

FrontStreet Coffee's Suggested Decaffeinated Coffee Brewing Parameters

V60/90℃/1:15/time two minutes

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473