Today, decaffeinated coffee is no longer just a substitute meant to satisfy consumers looking for a "coffee" taste without caffeine.
Long considered a secondary product, often at the expense of quality, decaf has evolved significantly.
At Chronic., we work on our decaf coffees with the same rigor as the rest of our range: same level of sourcing, same quality criteria, same attention to roasting. Choosing decaf is no longer a compromise on taste but a choice related to caffeine.
Coffees like our 11PM, or our Pink Bourbon Decaf from Colombia, are great examples. Complex, balanced, expressive profiles, crafted like any specialty coffee. In many cases, you wouldn't even recognize a decaf coffee in a blind tasting.
This is why we have made a clear and consistent choice with our environmental and health commitments: we work exclusively with decaf coffees without chemical solvents, using the Swiss Water® process and the supercritical CO₂ method.
Before delving into the details of these processes, it is useful to understand the main families of decaffeination methods that exist today, their principles, their advantages, and their limitations.
The main families of decaffeination methods
Regardless of the process used, decaffeination always occurs on green coffee, before roasting. Since caffeine is a water-soluble molecule, all methods rely on a common principle: open the structure of the bean, dissolve the caffeine, and then extract it more or less selectively.
The major difference between methods lies in the agent used to capture the caffeine: water, CO₂, or a solvent.
Water methods (Swiss Water & derivatives)
Water methods are based on a simple yet remarkably precise physical principle: osmosis and concentration balance.
How it works in practice
Green coffee beans are first immersed in hot water to open their cellular structure and dissolve the soluble compounds: caffeine, acids, sugars, aromatic compounds.
This initial extraction creates what is called a green coffee extract. This extract is then filtered through activated charcoal filters, designed to capture only the caffeine molecules while allowing the aromatic compounds to pass through.
The result is water saturated with aromas but devoid of caffeine. This water is used to decaffeinate new batches of green coffee. Since the water already contains all the aromatic compounds, only a rebalancing occurs: caffeine migrates from the bean to the water, without significant loss of aromas.
What it implies for taste
It's this logic of balance that allows a remarkable preservation of the aromatic profile. The coffee retains its structure, sweetness, and complexity, provided that the raw material is of quality from the start.
Advantages and limitations
Advantages
- No chemical solvents
- Process perceived as natural and clean
- Excellent respect for aromas
- Very high decaffeination rate, close to 99.9%
Disadvantages
- Long and costly process
- Not well-suited for low-quality coffees
- Mostly reserved for specialty or premium coffees
Supercritical CO₂ Method
Supercritical CO₂ decaffeination is one of the most technical and modern methods used today.
The principle of supercritical CO₂
Under certain conditions of very high temperature and pressure, carbon dioxide enters a state known as supercritical. It behaves neither entirely like a gas nor entirely like a liquid. In this state, CO₂ becomes an excellent selective solvent for caffeine.
The green coffee beans are first moistened, then placed in a pressurized chamber. The supercritical CO₂ circulates through the beans and specifically binds to the caffeine molecules, without significantly interacting with the aromatic compounds.
Once loaded with caffeine, the CO₂ is depressurized. The caffeine is separated, and the CO₂ can be recovered and reused in a nearly closed loop.
Impact on coffee
This method allows for the preservation of a large part of the coffee's aromatic structure, especially in coffees with fine, floral, or very balanced profiles. It is particularly interesting for high-end coffees processed on a large scale.
Advantages and limitations
Advantages
- Excellent preservation of aromas
- Process without chemical residues
- CO₂ recyclable and non-toxic
- Stable and reproducible method
Disadvantages
- Heavy industrial infrastructure
- High cost
- Mainly accessible to large decaffeination centers
Solvent Methods
Solvent methods are historically the most widespread in the decaffeinated coffee industry.
The solvents used
Two main solvents are used: methylene chloride and ethyl acetate. These substances have a natural affinity with caffeine, allowing for quick and effective extraction. There are two main variants.
Direct method
The beans are exposed to steam to open their pores, then brought into contact with the solvent. The caffeine is extracted, and the beans are carefully rinsed and dried before roasting.
Indirect method
The caffeine is first extracted in water. This water is then treated with the solvent to remove the caffeine, before being reused to rehydrate the beans and restore some of the aromatic compounds.
Advantages and Limitations
Advantages
- Fast and economical method
- Very effective for large volumes
- Widely used for industrial coffees
Disadvantages
- More “chemical” image among consumers
- Possible aroma loss if the process is poorly managed
- Not well-suited for specialty coffees, even if residues are strictly regulated
Key Takeaways
Not all decaffeination methods are equal. The choice of process has a direct impact on the final quality of the coffee, as well as on its perception, traceability, and alignment with certain environmental and health values.
At Chronic., we have chosen methods without chemical solvents, because they allow us to offer decaffeinated coffee that remains above all... a real coffee. A specialty coffee, crafted with precision, without compromising on taste.
