coffee or "decaf" is coffee that has had most
of the caffeine removed. By weight, the amount of caffeine found
naturally in coffee is only about 1% for the Arabica and 2% for
the Robusta coffee beans.
you read "97% Caffeine Free", 97% of that 1% or 2% has
are currently two methods used commercially that remove caffeine
A European Process and a Swiss Water Process.
decaf coffees are made using a chemical process first used in Europe.
This process involves soaking the beans in water and then "washing"
them in methylene chloride to absorb the caffeine from the bean. After
this, the beans are rinsed clean of the chemicals, dried and shipped
to the coffee roasters. The advantage of this method is that it provides
decaf coffee with more flavor than the Swiss water processing. Although
there is virtually no trace of any chemicals left in the bean after
roasting, some people are uncomfortable knowing that the coffee they
are drinking was chemically processed.
The second method is known as "Swiss water processing".
This process uses no chemicals, but rather hot water and steam to
remove the caffeine from the coffee. The "life" of the
bean is taken into the water, and then the water solution put through
activated charcoal filters to remove the caffeine. Once the caffeine
is removed, these same beans are then put back into the decaffeinated
solution to re-absorb everything except the caffeine. The beans
are then dried and shipped to the roasters. The disadvantage is
that the water processing removes more than just the caffeine. Some
of the oils from the coffee bean are removed as well, making it
best coffee we use for those who really want this kind of decaf
is a high quality, Arabica beans. Even though some of the flavor
will be lost, there will still be a lot left to enjoy.