Decaffeinated Coffee

Modern Decaf Has Changed

Decaf coffee's reputation for poor taste is outdated. Modern decaffeination methods preserve far more flavor than earlier techniques, and specialty roasters now offer decafs that are genuinely delicious. If you have not tried a good decaf recently, you may be surprised.

Decaffeination Methods

Swiss Water Process

A chemical-free method using only water and osmosis:

• Green beans soak in water saturated with coffee solubles (minus caffeine)
• Caffeine migrates out of the beans into the water
• The water is filtered through activated charcoal to remove caffeine
• Process repeats until 99.9% of caffeine is removed
• Best for preserving flavor integrity

CO2 (Supercritical Carbon Dioxide) Process

Uses pressurized CO2 as a solvent to selectively extract caffeine while leaving flavor compounds intact. It is expensive but highly effective and chemical-free.

Solvent-Based Methods (EA / MC)

• Ethyl Acetate (EA) — a naturally occurring compound found in fruit; often marketed as "naturally decaffeinated"
• Methylene Chloride (MC) — effective and safe (evaporates completely during roasting), but consumer perception is negative

Does Decaf Mean Zero Caffeine?

No. Decaf coffee still contains approximately 2-5mg of caffeine per cup (compared to 80-150mg in regular coffee). EU regulations require at least 97% caffeine removal for a coffee to be labeled decaf.

Naturally Low-Caffeine Varieties

Research is ongoing into naturally low-caffeine coffee varieties like Laurina (Bourbon Pointu), which contains about half the caffeine of standard Arabica — potentially offering a third path between regular and decaf.

At Röstschmiede, we source Swiss Water Process decafs because we believe decaf drinkers deserve the same quality and flavor complexity as everyone else. Our decaf offerings are roasted with the same care and attention as our regular coffees.