DECAF DOES NOT MEAN CAFFEINE-FREE

Here for the taste, not the caffeine

A good cup of coffee may be irresistible but when it comes to caffeine, many take a step back. Some want to limit such intake for either personal preference or health reasons.

All thanks to Ludwig Roselius, the world gets to experience the wonders of decaffeinated coffee.

But what exactly is caffeine? And how does decaffeination work?


Caffeine, and why it’s bitter

Caffeine is one of the world’s most widely consumed psychoactive chemicals, naturally found in plants like tea, cocoa, and, of course, coffee. Known for enhancing alertness, it activates not just the brain and central nervous system but our bitter taste system as well.

In the sense of taste, the general rule is that sweet tastes motivate intake whereas bitter discourages it, except apparently for coffee and tea, the two most widely consumed beverages despite their being unsweet. One explanation for this is the modification of bitterness in caffeine.

It is undeniable that the aroma of a strongly roasted espresso is reminiscent of bitter taste. Since not everyone enjoys the bitter taste of caffeine, studies have employed approaches that suppress it. One being the central cognitive mixture suppression, which occurs when different qualities of taste stimuli are mixed together and the perceived intensity of one or more of the components is diminished by the perception of others. To put it simply, picture putting sugar in your coffee. This mix will equally lessen the sweetness of the sugar as well as the bitterness of the coffee. Another way of employing this approach is to combine taste and aroma, as in associating aroma with taste (i.e. strawberry with sweetness, coffee with bitterness).

In sum, caffeine, coffee in particular, is bitter because we have long associated it with bitter taste through our taste receptors.



Caf or decaf?

The good news is you do not have to choose. It all boils down to which coffee you actually enjoy. People who opt for decaf just love their coffee for its taste minus the overstimulation from the caffeine.

Wimp Decaf Co’s Matthew Smith says, “People want great coffee, without the chaos. They shouldn't have to pick between one of life’s best rituals and feeling good. It’s coffee without the craziness.”

The Decaf Process

In 1903, father of decaf coffee, Ludwig Roselius accidentally discovered how to remove caffeine from coffee beans after he was delivered a shipment of beans soaked in saltwater. After brewing, he found that the caffeine content was significantly reduced while preserving the coffee’s taste.

Since such discovery, there have been more developments of different decaffeination processes. Presently, there are four major processes, all illustrated below, namely: Direct Solvent process, Indirect Solvent process, Swiss Water Process, and Carbon Dioxide Process.

It is noteworthy that decaffeination is not done by the coffee company themselves but by companies that specialize in it. Many of which are based in Canada, Europe, South America, and the United States.

The decaffeination process (should) start when the coffee is green, as in before roasting. This is for efficiency as raw green coffee beans (GCB) have more caffeine, meaning more extraction in the process.

Direct-Solvent Process is where green coffee beans are steamed before they are soaked in a caffeine absorbing solvent—methylene chloride and ethyl acetate. After the beans are stripped of caffeine, the solvent is then separated. This is repeated until green beans are fully decaffeinated. This process, although effective, may sometimes compromise the flavor of the coffee due to the chemicals.

 

Another name for direct solvent process is Sugar Cane EA Decaf. Many say that it is a game changer as it prevents the green beans from disrupting by avoiding excessive heat and pressure in the process. EA coffees tend to be sweeter and have a heavier body compared to water processed decaf coffees.

Indirect-solvent process, on the other hand, uses the same solvents as the direct method, only that the green coffee beans are soaked in hot water.

Water, truly, has some great uses because the Swiss Water process is the only decaffeination process that uses water as the main and only solvent. Being 100% chemical free, this method is considered the cleanest and healthiest process, being recognized as organic, meeting the American, Canadian, and European decaffeination standards. But how exactly does it work?

Here’s the process:

Last, but definitely not the least (in cost too), is the carbon dioxide process, where no chemical solvents are incorporated. Instead, beans are pre moistened then spread out onto surfaces where carbon dioxide strips the caffeine from the beans without removing the oils and flavors. Although environmentally friendly, this method is not the most worker-friendly as compressed carbon dioxide, when immediately released, displaces oxygen and can therefore cause suffocation.

All in all, the aim of decaffeination is to extract 99.9% of the caffeine from the green coffee beans while retaining its flavors with just coffee, water, temperature, and some time. So, no, decaf does not mean entirely caffeine-free, which makes the controversy surrounding decaf coffee weak. Coffee is not just its caffeine but its taste and history. As we always say at Good Cup, the appreciation of coffee is always very personal. Decaf, therefore, in our view, is an honest testament to what we believe in—the best coffee is the one that suits you.

Now drift off to dreamland with our Sweet Dreams Decaf, your perfect nightcap! Grab a bag here.