How Are Decaf Coffee Beans Made? Does Decaf Coffee Still Contain Caffeine? What Does Decaf Coffee Taste Like?

Understanding Decaffeinated Coffee Beans

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Decaffeinated coffee beans, as the name suggests, are coffee beans that contain only trace amounts of caffeine.

Generally, coffee beans contain 1.1% to 1.7% caffeine for Arabica varieties, while Robusta coffee beans contain 2% to 4.5% caffeine. Decaffeinated coffee is defined as brewed coffee containing no more than 0.3% caffeine. This means that a cup of decaffeinated coffee contains no more than 5 milligrams of caffeine.

How Are Decaffeinated Coffee Beans Made?

Thank you for staying with us this far. First, let's look at a comparison image: on the left are common decaffeinated green coffee beans on the market, while on the right are regular, unprocessed green coffee beans. We can easily distinguish them by color because the decaffeination process must be performed while the coffee beans are still in their green state. Currently, there are three major categories of processing methods to remove caffeine: the traditional/European Process, the Swiss Water Process (SWP), and the Supercritical Carbon Dioxide Process (CO₂ Process). All three methods can effectively remove most of the caffeine, leaving only 2-3% of the original caffeine content in the coffee beans.

The European or Solvent Process

There are two variations of the solvent-based processing method. The first is the direct solvent method: first, steam opens the pores of the green coffee beans, then solvent is added directly to the coffee beans. After the solvent combines with the caffeine, steam carries it out. The other is the indirect solvent method: first, all flavors from the green coffee beans are dissolved into hot water (this is a hypothetical state, not actually dissolving all compounds). After some time, the green coffee beans are separated from the hot water containing "all" flavors (including caffeine). Then, a solvent that attracts caffeine is added to the hot water. At this point, the caffeine combines with the solvent and floats to the surface, where it can be easily removed. Afterward, the caffeine-free hot water is recombined with the green coffee beans, and the green coffee beans reabsorb the remaining flavor compounds.

The Swiss Water-Only Process

This commercially developed, efficient processing method involves two main steps. The first step involves pouring green coffee beans into hot water. At this point, the hot water removes almost all flavor compounds from the green coffee beans, including caffeine, and this initial batch of green coffee beans is discarded. Then, the water containing all flavor compounds is filtered through activated carbon to remove caffeine, leaving behind water saturated with pure flavor compounds. In the Swiss Water Process, this water is called "Flavor-charged Water." This water contains saturated flavor compounds that should be present in green coffee beans, lacking only caffeine. This special water is the most important medium in the subsequent decaffeination process.

When a new batch of green coffee beans is soaked in flavor-charged water that is saturated with flavor compounds but caffeine-free, they release caffeine from the green coffee beans but do not release flavor compounds. This way, the original flavor of the green coffee beans is not significantly diminished. Obviously, the flavor compounds in the flavor-charged water are already nearly saturated, so they cannot dissolve more flavor compounds, but there is still plenty of room to dissolve caffeine.

After the green coffee beans undergo this decaffeination process while preserving flavor compounds, they are directly dried and sold. The flavor-charged water that has absorbed caffeine can be repeatedly filtered through activated carbon to remove caffeine and reused.

The Supercritical Carbon Dioxide Process (CO₂ Process)

The supercritical carbon dioxide process involves soaking green coffee beans in liquid carbon dioxide. Under high pressure, carbon dioxide exhibits a semi-gaseous, semi-liquid state. In this state, carbon dioxide can actively combine with caffeine, and the caffeine is eventually filtered out through a suction-type activated carbon filter.

Conclusion

In summary, regardless of the method used, the extracted caffeine is sold to cola companies or pharmaceutical companies for reuse, so no caffeine is wasted. As for the flavor of decaffeinated coffee beans, most common ones tend to have a weak flavor, losing the wonderful aroma of coffee beans themselves and unique flavors like fruity notes. As the saying goes, you can't have your cake and eat it too—since what's needed most is decaffeinated coffee, some flavor must be sacrificed.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse varieties of beans, where you can find various famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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