How is decaf coffee made? (And why doesn't our coffee have a chemical taste?)

"I'd rather die than give up decaf coffee." Or: "Decaf coffee is like non-alcoholic beer – it makes no sense."

We have been hearing these statements in the coffee world for years. And to be honest? For a long time, we understood why. Decaffeinated coffee suffered for decades from a reputation as a drink consumed only out of sheer necessity. It tasted bland, papery, sometimes even chemical, and had nothing in common with the pleasure of excellent coffee.

However, the world of specialty coffee has evolved along with technology. I dare say that in a blind tasting, you probably wouldn't know you were drinking decaf coffee.

How is this possible? It depends on how gently (or less gently) the caffeine is extracted from the beans.

Chemistry versus nature: Why did decaf coffee have a bad name?

Most cheap types of coffee are decaffeinated in the cheapest way – using aggressive chemical solvents (for example, methylene chloride was often used).

The process is simple: the beans are soaked, the chemicals bind the caffeine, and then the beans are washed. The problem is that these solvents are aggressive. Along with the caffeine, they also "take away" the oils, sugar, and aromatic compounds from the beans that make up their character. The result is empty beans, which are then roasted to give them at least some flavor.

For us at Goriffee, that was not the right path. If we sell decaf coffee under our brand, it must first and foremost be high-quality Specialty coffee.

The power of sugarcane

The coffee you find with us has undergone a process called Sugarcane (or E.A. Decaffeination). It is a method that utilizes the natural conditions of the coffee's country of origin – in our case, often Colombia.

Instead of synthetic chemicals, ethyl acetate is used. It sounds scary, but in reality, it is a natural substance created by the fermentation of sugarcane molasses. This process is brilliant in that it is selective. Ethyl acetate has a natural property of binding to caffeine molecules, while other important components of the coffee beans remain almost untouched.

The whole process can be simply illustrated as follows:

1. Steaming: The green beans are gently steamed with water vapor to open their pores and expand their volume.
2. Bathing: The coffee is immersed in a solution of water and natural ethyl acetate derived from sugarcane.
3. Extraction: The solution circulates through the beans, extracting the caffeine. This step is repeated until at least 97% of the caffeine is removed.
4. Purification: After the caffeine is removed, the beans are steamed again to eliminate any remaining traces of ethyl acetate.
5. Drying: The coffee is dried back to its original moisture level and coated with a protective wax (such as beeswax or vegetable wax) to maintain its stability.

The result? A preserved flavor profile

Since we did not treat the beans with aggressive chemicals and high temperatures, they retained their basic properties. The cell of the bean is slightly more sensitive (which is why decaf coffee is roasted more gently), but the taste remained unchanged.

When you taste our decaf coffee, you won't detect any papery aftertaste. You will enjoy its sweetness, delicate acidity, and full aroma. Whether with notes of milk chocolate, nuts, or dried fruit – the flavor profile remains true to the region where the coffee originates.

Who is this coffee for?

It is not just coffee for pregnant women or people with high blood pressure. It is coffee for anyone who appreciates the taste of specialty coffee, yet also wants a good night's sleep.

It is an ideal choice if:

• Do you fancy an espresso at six in the evening?
• You want to treat yourself to a third or fourth cup a day, but don't want to get distracted.
• You are trying to reduce your caffeine intake but don't want to give up your ritual.

If you have despised decaf coffee until now, I recommend giving it a chance. You might find that what you appreciated most about coffee wasn't the caffeine, but its taste.