Decaf might seem pointless to caffeine-crazed java junkies, but for those seeking the flavour without the jitters, it’s one of the best alternatives while getting that slight boost out of your cuppa joe. But how is decaf coffee made, and is it worth making the switch?

What is Decaf Coffee?

Decaf coffee, short for ‘decaffeinated coffee,’ is a type of coffee that has undergone a process to remove the majority of its caffeine content. While it might not provide the same caffeine boost as regular coffee, decaf still boasts the same rich flavour and aroma, making it a popular choice for those who want to enjoy the taste of coffee without the stimulating effects of caffeine.

If you’re thinking ‘Why drink coffee in the first place?,’ it might come as a shock, but not all coffee drinkers are alike. Besides the obvious benefit of alertness and its seemingly energy-boosting properties, some might drink coffee for the taste and that slight ‘kick,’ making decaf a considerable option.

Who Invented Decaf?

Removing caffeine from coffee beans isn’t easy. Luckily, for 20th-century German coffee merchant, Ludwig Roselius, discovering the world’s first decaf product came naturally.

Legend has it that Roselius stumbled upon the decaffeination process by accident when a shipment of coffee beans was soaked in seawater during transit, removing their caffeine content. Intrigued by this discovery, Roselius and his team developed a method to decaffeinate coffee using a solvent called benzene – a method which thankfully halted, as benzene was later identified as a carcinogenic solvent.

The discovery of caffeine’s effects on humans is often attributed to Friedlieb Ferdinand Runge, a German chemist who identified caffeine in coffee beans during the early 19th century.

As with most food origins, there are different stories about the invention of decaf coffee. According to some, Roselius saw an opportunity to market decaf coffee as a healthier alternative for those sensitive to caffeine or suffering from health issues aggravated by its consumption. In 1906, he introduced the world’s first decaf coffee under the brand name Sanka, derived from the French words ‘sans caffeine’ meaning ‘without caffeine.’

However, the interest in decaf brewed long before Roselius’s direct solvent method was created. The discovery of caffeine’s effects on humans is often attributed to Friedlieb Ferdinand Runge, a German chemist who identified caffeine in coffee beans during the early 19th century. It was Runge who conducted experiments on caffeine’s effects and shared his findings with German poet, Johann Wolfgang von Goethe.

A coffee enthusiast himself, Goethe was fascinated by Runge’s discoveries and is said to have encouraged Runge’s ongoing research. Of course, coffee houses and manufacturers have come a long way since…

How Is Decaf Coffee Made?

Well, it depends on the maker and the method. Essentially, these methods have been perfected to extract caffeine, while preserving the intricate flavours of the coffee bean – consumers still want a cup of joe, not brown water.

It all starts with green coffee beans (coffee beans are green before they are roasted), which undergo a series of steps to remove their caffeine content.

In the Direct Solvent Method, the beans are soaked in a solvent like methylene chloride or ethyl acetate. These solvents selectively bind with the caffeine molecules, extracting them from the beans. The beans are then washed to remove any solvent traces and dried before roasting. While this method was common, it has fallen out of favour due to health and environmental concerns associated with benzene, which was previously used as a solvent and proved to be carcinogenic.

Indirect Solvent Method: Similar to the direct method, green coffee beans are first steamed or soaked to open their pores. The hot water extracts both caffeine and flavour compounds. The water (containing caffeine) is separated from the beans and mixed with a solvent like methylene chloride or ethyl acetate. The solvent selectively bonds with the caffeine molecules, separating them from the water. The beans are then reintroduced to the water, allowing them to reabsorb the flavour compounds.

The Swiss Water Process appeals to those seeking a more natural decaffeination process without the use of chemical solvents. This method uses only water and osmosis to remove caffeine. Green coffee beans are soaked in hot water, allowing the caffeine and flavour compounds to dissolve into the water. The water, now containing both caffeine and flavour compounds, is passed through a charcoal filter, which removes the caffeine, while allowing the flavour compounds to remain. The caffeine-free water is then used to soak a new batch of beans; the process is repeated until the desired level of decaffeination is achieved.

The Carbon Dioxide (CO₂) Method is favoured for its ability to preserve the flavour compounds in the beans, while efficiently extracting the caffeine. Green coffee beans are first steamed, and then exposed to pressurised carbon dioxide, which acts as a solvent. The carbon dioxide selectively bonds with the caffeine molecules, allowing them to be captured and separated from the beans. The beans are then depressurised, and the caffeine-rich CO₂ evaporates, leaving behind decaffeinated beans.

Once the caffeine has been removed, the beans are dried, roasted, ground, and eventually brewed into a delicious cup of decaf coffee.

Is Decaf Completely Caffeine-free?

The appeal of decaf lies in its versatility – it can be enjoyed at any time of day without disrupting sleep patterns or causing caffeine-related side effects – but what you should know is that it still contains trace amounts of caffeine, as it’s nearly impossible to extract all the caffeine from the coffee beans.

Thankfully, there are regulations in place, and products undergo extensive quality control methods to ensure that they meet food and safety standards before being stocked on grocery store shelves. Decaffeinated coffee usually contains at least 1-3% caffeine, which is still 97% less caffeine than regular coffee.

Why Choose Decaf?

For some, the idea of drinking coffee ‘without’ the caffeine may seem counterintuitive – after all, isn’t the caffeine buzz part of the appeal? However, there are several reasons why one might consider making the switch to decaf.

… decaf coffee can be enjoyed at any time of day without disrupting sleep patterns or causing caffeine-related side effects.

First and foremost, decaf coffee offers all the flavour and aroma of regular coffee without the stimulating effects of caffeine. This makes it an ideal choice for those who enjoy the taste of coffee, but are sensitive to caffeine or prefer to limit their intake for health reasons. For those who need that first cup of coffee to ‘get their rear in gear,’ but don’t want to disrupt their cortisol levels, decaf could be the perfect morning brew.

Additionally, decaf coffee can be enjoyed at any time of day without disrupting sleep patterns or causing caffeine-related side effects. This makes it a versatile option for those looking to enjoy a cup of coffee without the worry of jitters or insomnia.

Decaf coffee might not provide the same caffeine kick as its regular counterpart, but it offers a flavourful alternative for coffee lovers, whether going full decaf or half decaf.

Here’s why you shouldn’t drink coffee first thing in the morning.