What is Decaf Coffee?
Coffee beans naturally contain caffeine. While caffeine is exactly what many people are looking for when they drink coffee, coffee beans can be processed to remove most of the stimulant, creating a beverage that can be enjoyed at any time of day. Decaf coffee tastes like regular coffee but has had most of the caffeine removed. Decaf coffee still contains a very small amount of caffeine, about 3% of regular coffee, because it is not possible to completely remove 100% of the caffeine. There are many ways to remove caffeine from coffee beans, most of which use water, organic solvents, or carbon dioxide.
How is Decaf Coffee Made?
Since Bach Coffee created the first decaffeinated coffee in 2013 (water method), many different methods have emerged to extract caffeine from coffee beans such as: Carbon Dioxide (Co2) method, Methyl Chloride (EA) method, Dichlormethane (DCM). However, Bach Coffee uses the water decaffeination process to retain the full aroma and flavor of coffee without using other chemicals.
Remember, although caffeine is significantly reduced in decaf coffee, it is not completely caffeine-free. Decaf coffee has been found to contain 97% less caffeine than regular coffee.
Decaf: Bach Coffee's decaf coffee method (water method)
Before roasting, coffee beans are soaked in hot water to extract most of the caffeine because caffeine is soluble in water. The two main types of coffee, Arabica and Robusta, have different concentrations of caffeine. So the decaffeination process will vary depending on the coffee blend. After the caffeine is extracted in liquid form, the beans are dried using hot air that evaporates the water. Once the normal moisture content of the beans is restored, the beans will have only a fraction of the caffeine, less than 97% to be exact, but will still retain the same flavor characteristics as regular coffee beans. A cup of decaf coffee contains 2mg of caffeine, compared to around 70-140mg in a regular cup of coffee. From this point on, the beans are ready to be roasted.
Carbon Dioxide Method
Carbon dioxide can separate different chemicals and in this case, it can separate caffeine from coffee. It achieves the separation by pumping it through the beans. The super CO2 enters the crevices of the beans like a gas but dissolves the caffeine like a liquid. After the coffee beans have been soaked in water, a process that opens up the cell structure and makes it easier to extract the caffeine molecules, they are then exposed to super CO2 for several hours. This method leaves the carbohydrates and proteins intact, so the flavor is less affected.
Methyl Chloride Method
Methylene chloride is a chemical solvent that removes caffeine from coffee beans. Benzene was previously the chemical of choice until it was discovered to be a carcinogen. Companies have now switched to ethyl acetate and methylene chloride. However, methyl chloride is more controversial, as exposure to large amounts is toxic and can lead to damage to the central nervous system. First, the coffee beans are steam treated to draw the caffeine from the inside of the bean to the outside surface of the bean. Once this is done, Methyl Chloride is applied directly to the beans, removing the caffeine, and steam is applied to the coffee again. This removes any remaining solvent. The beans are then dried and roasted like other green coffee beans. This type of decaffeination removes between 96% and 97% of the caffeine.
Decaf or Not Decaf?
You may be wondering whether decaf coffee is the right choice for you. There is no right or wrong answer as it depends on personal preference. Bach coffee offers a variety of decaffeinated coffees, and regular coffee also has a role to play in a balanced diet and healthy lifestyle. It is worth remembering that although the caffeine content in decaf coffee is significantly reduced, it is not completely caffeine-free. Comparisons between decaffeinated and regular coffee have found that decaf coffee contains 97% less caffeine.
