Decaf Coffee: What It Is, How It's Made, and Where to Buy

Decaf coffee is made from regular beans that have had most of their caffeine removed. It's not completely caffeine-free, though. Decaf coffee is made using a decaffeination process that begins with green coffee beans before roasting. The four main methods for decaffeinating coffee are the Swiss Water® Process, Methylene Chloride, Ethyl Acetate, and Carbon Dioxide. A cup of decaf coffee has 2-5mg of caffeine, while a decaf espresso shot has 0.3mg, with residual caffeine levels varying. Decaf coffee has a milder, smoother, and less acidic flavor than regular coffee. To find the best decaf coffee, look for is specialty coffee brands like Colipse. Look for chemical-free beans that score well in cupping protocols, preserve natural qualities, and avoid off-flavors from the decaffeination process.

What is Decaf Coffee?

Decaf coffee refers to a type of coffee made from regular coffee beans that go through a decaffeination process to remove most of the caffeine. Decaf coffee is not caffeine-free. In the United States, decaffeinated coffee must have at least 97% of its caffeine removed, meaning the beans must contain 0.3% or less caffeine based on their dry weight to be labeled "decaffeinated." An 8-ounce (240-milliliter) cup of decaf coffee contains about 2 milligrams of caffeine, compared to 95 milligrams in a regular cup.

The International Organization for Standardization (ISO) 3509-1989 defines decaffeinated coffee as "coffee from which caffeine has been extracted," though the required level of caffeine reduction for labeling varies worldwide. In the UK and EU, "decaf" coffee must be 99.9% caffeine-free. Brazil sets stricter limits, allowing less than 0.1% caffeine. The U.S. defines decaf as having a 97% caffeine reduction. For instant decaf coffee, the EU limits caffeine to 0.3%, while the U.S. applies the 97% reduction standard.

When Was Decaf Coffee Invented?

The first commercially available decaffeination process was invented around 1900 by Ludwig Roselius, a coffee merchant from Bremen, Germany. In 1903, Roselius experimented with coffee beans soaked in brine during a storm at sea. He discovered benzene could bond with caffeine, which could then be boiled away. This process was patented in 1905. Roselius’s company, Kaffee HAG, promoted the process and introduced it into the US. After World War I, Roselius resumed overseas business in 1923 with the trademark Sanka. General Foods Corporation began distributing Sanka in 1928. Eventually, benzene was replaced by less toxic, non-polar solvents.

Is Decaf Coffee Safe?

The safety of decaf coffee is a topic of ongoing discussion. Rising concerns over the chemical methylene chloride, which has been linked to cancer, have driven consumer interest about the safety of decaf coffee. This has prompted the Environmental Defense Fund (EDF) to petition the FDA for a ban on decaf coffee made with methylene chloride, while the Clean Label Project (CLP) reports finding traces of the chemical in some decaf brands.

As a result, more consumers are choosing safer options like the Swiss Water Process. The National Coffee Association (NCA) asserts that decaf coffee is safe, particularly highlighting the methylene chloride decaffeination method (also known as the European Method). They explain that the high temperatures involved in processing the beans evaporate most, if not all, of the chemical solvent.

How is Decaf Coffee Made?

Decaf coffee is made using a decaffeination process that begins with green coffee beans before roasting. Decaf process is not typically handled by coffee brands or roasters themselves, but rather by private companies like Delica AG, CafeX, Swiss Water Decaffeinated Coffee Co., and Descafemex. These companies operate specialized decaffeination facilities located in countries like Switzerland, Germany, Canada, and Mexico.

These companies remove caffeine using various methods, including solvent-based extraction (direct or indirect, using methylene chloride or ethyl acetate), the carbon dioxide (CO2) method, and water processes like the French Water Process, Mountain Water Process, or the Swiss Water® Process. Most decaf is made from Arabica coffee beans. Early decaffeination methods used a variety of harmful chemical solvents like like benzene, chloroform, ether, and acetone, but these have been largely replaced by safer and more effective techniques.

What are the Different Methods Used to Make Decaf Coffee?

There are four different methods used to make decaf coffee: two solvent-based methods, which use chemical solvents to remove caffeine, and two non-solvent-based methods, which use water or carbon dioxide to extract caffeine naturally.

The most common decaf processing methods are listed below.

1. Swiss Water® Process
2. Methylene Chloride
3. Ethyl Acetate
4. Carbon Dioxide

1. Swiss Water® Process Decaf Coffee

Swiss Water® Processed decaf coffee is a type of decaffeinated coffee that uses the proprietary Swiss Water® Process. Swiss Water® Processed decaf coffee removes up to 99.9% of caffeine without the use of solvents, additives, or chemicals. The Swiss Water® method decaffeinates green (unroasted) coffee beans by soaking them in purified hot water to dissolve caffeine, sugars, and flavor compounds. The resulting flavorful, aromatic, and caffeine-rich water, known as green coffee extract, is then filtered through activated carbon to remove the caffeine.

The primary advantages of decaf coffee made with the Swiss Water® Process are its chemical-free nature and its versatility; it can be brewed using various methods, including drip, pour-over, French press, and espresso machines. However, this method is more time-consuming and expensive than other decaffeination processes, leading to a higher price for consumers. Consequently, not all decaf coffee brands utilize it. For the best-tasting Swiss Water® decaf, seek out freshly roasted beans from a local roaster or online coffee store specializing in decaffeinated coffee.

At Colipse, our Decaf Espresso, Half Caff Blend, and Decaf Cold Brew Blend are decaffeinated with the Swiss Water® Process method.

2. Methylene Chloride Decaf Coffee

Methylene chloride decaf coffee is a type of decaffeinated coffee where methylene chloride, a chemical solvent, is used to extract caffeine from green coffee beans. Methylene chloride (dichloromethane) is a volatile, non-flammable, and colorless liquid used since the 1970s to decaffeinate coffee beans. The FDA-approved methylene chloride decaf process requires green coffee beans to be soaked in hot water, then washed with methylene chloride at levels not exceeding 10 ppm (0.001%).

Methylene chloride decaf, known as the 'European Method,' is popular for its efficiency but may leave trace caffeine and health risks. Although the NCA claims all decaf methods are safe, activist groups are pushing for a ban, citing potential chemical risks in certain brands.

3. Ethyl Acetate Decaf Coffee

Ethyl acetate decaf coffee is a type of decaffeinated coffee that uses ethyl acetate, a natural compound found in many fruits, to extract caffeine from coffee beans. The ethyl acetate is a natural, clear, colorless, and flammable ester with a fruity odor and taste. This decaf process effectively removes 97% of caffeine from unroasted coffee beans without significantly altering their flavor, aroma, or chlorogenic acid content.

A 2009 study at the Indonesian Coffee and Cocoa Research Institute and Bogor Agricultural University found the ethyl acetate decaf method can remove almost all caffeine (0.3% remaining) under ideal conditions. The ideal brewing method to make Ethyl Acetate decaf coffee depends on your personal preference. You can use automatic drip makers, pour-over, French press, or even espresso machines. Ethyl Acetate decaf coffee is generally priced similarly to other specialty decaf coffees.

4. Carbon Dioxide Decaf Coffee

Carbon Dioxide decaf coffee is a type of decaffeinated coffee where the caffeine is removed using pressurized liquid carbon dioxide (CO2). The CO2 decaf coffee is made by treating unroasted coffee beans with supercritical carbon dioxide to efficiently reduce caffeine while preserving valuable coffee compounds like trigonelline and chlorogenic acid. Decaffeination occurs by recirculating supercritical CO2 until less than 0.08% caffeine remains in beans, as shown in this diagram.

Carbon dioxide decaf coffee is safe and FDA-approved. According to researchers from the Central Food Technological Research Institute, carbon dioxide has no known deleterious effects when used as a decaf coffee solvent. The main advantage of choosing CO2 decaf coffee is that it can be brewed using any method you would use for regular coffee, but the CO2 decaffeination process is usually more expensive than the Swiss Water® Process. Decaf coffee produced using Carbon dioxide extraction is considered environmentally friendly due to the reduced need for harmful organic solvents. The best CO2 decaf coffee is freshly roasted single-origin coffee from a reputable roaster that specializes in decaffeination.

How Much Caffeine is in Decaf Coffee?

One 8-ounce (237 mL) cup of decaf coffee has an average of 2-5 mg of caffeine, while a single shot (30 mL) of decaf espresso has 0.3 mg, according to the U.S. Department of Agriculture (USDA). The amount of residual caffeine in decaf coffee that is left after being removed can vary depending on the type of coffee species, cultivation methods, bean production process, and decaffeination method.

The U.S. Food and Drug Administration (FDA) states that decaf coffee can contain up to 15 milligrams per 8-ounce cup. A 2016 study from the University of Florida titled "Caffeine Content of Decaffeinated Coffee" further supports this FDA wider range. This study, published in the Journal of Analytical Toxicology, found varying caffeine levels in decaf coffee. Folgers instant decaf had no caffeine, while brands like Krispy Kreme, Dunkin', and McCafe had over 10 milligrams per 16 ounces. The study also found that six decaf espresso samples averaged 7.02 milligrams of caffeine per serving, with a range from 3.0 to 15.8 milligrams.

Interestingly, a 2005 investigation by ABC News found that some decaf coffee servings from Starbucks and McDonald's contained as much caffeine as regular espresso. While both Starbucks and McDonald's suggested these results were likely due to human error, it highlights the importance of being aware that the amount of caffeine in decaf coffee can vary.

What Does Decaf Coffee Taste Like?

Decaf coffee tastes similar to regular coffee but with a milder flavor. The absence of most caffeine slightly alters its taste profile, lowering acidity, aroma, and sweetness, making it less robust. A 2006 study by Adriana Farah at Vanderbilt University School of Medicine confirmed that decaf coffee tastes smoother, less acidic, and less bitter than regular coffee due to a 3-9% reduction in chlorogenic acid (CGA) and a 5.5-18% increase in chlorogenic acid lactone (CGL) during decaffeination.

The specific taste differences can vary depending on the method used to decaffeinate the coffee. Swiss Water® Process might remove some of the oils and solids contributing to the coffee's richness and sweetness, resulting in a blander taste. Methylene chloride, or the European decaf method, might give the coffee a slightly weaker or "cooked" flavor. The supercritical CO2 method can sometimes produce a coffee that tastes flat or less nuanced.

How to Choose Decaf Coffee?

To choose decaf coffee, follow these five steps below.

1. Check Bean Quality: Start with high-quality, specialty-grade coffee beans, as many big coffee companies reserve lower-quality beans for decaf. Look for transparency in the supply chain, including country of origin, producer, altitude, processing methods, and flavor profile.
2. Understand Decaffeination Methods: Choose the Swiss Water or CO2 methods for health and sustainability. The Swiss Water Process and Mountain Water Process use water to remove caffeine. These methods are gentler, healthier, and chemical-free.
3. Choose Your Brewing Method: The best decaf coffee beans for espresso are dark roasts with a full-bodied flavor. These beans withstand the intense brewing process and produce a rich, satisfying cup. Medium to dark roasts with chocolatey, nutty, or caramel notes are ideal for cold brew. Medium to dark roasts also suit French press brewing due to their full-bodied flavor. For pour-over methods, light to medium roasts with bright acidity and nuanced flavors are best to highlight delicate aromas.
4. Ensure Freshness: Buy freshly roasted decaf coffee beans, ideally roasted within two weeks. Allow beans to degas after roasting to release CO₂, improving extraction and flavor. Dark roast decaf requires 2–4 days of degassing, medium roasts need 3–7 days, and light roasts take up to 14 days for the best taste.
5. Grind and Store Properly: Grind decaf coffee beans just before brewing and avoid letting coffee sit on heat. Store decaf coffee beans and whole beans in an airtight, opaque container to prevent light and air exposure. Keep the container in a cool, dry place away from heat or moisture. For grounds, use a similar container and avoid refrigeration to prevent condensation, which affects freshness.

What is the Best Decaf Coffee?

The best decaf coffee is processed using methods that prioritize your health and the environment, such as chemical-free, water-based processes. The best decaf coffee scores well in standardized cupping protocols, demonstrating complexity, balance, and minimal defects. The decaffeination process should preserve the coffee's natural qualities, resulting in a clean and aromatic cup with balanced acidity and a pleasant body. It shouldn't have any off-flavors from the decaffeination process.

Look for specialty coffee brands, like Colipse, that use the Swiss Water Process for their beans. Colipse offers freshly roasted Swiss Water Process decaf coffee beans and grounds for espresso, French press, cold brew, and other brewing methods. Each bag uses CO₂ release valve packaging to release carbon dioxide while blocking oxygen, ensuring freshness.

What Are the Best Swiss Water® Processed Decaf Coffee Brands?

These are some of the best Swiss Water decaf coffee brands in the United States.

• Colipse Coffee
• Allegro Coffee
• Tim Hortons
• Jim’s Organic Coffee
• NESCAFÉ
• Illy
• Bulletproof Coffee
• San Francisco Bay Coffee
• Caribou Coffee

Other popular coffee brands like Maxwell House, Publix, and New Englad Coffee do not use the Swiss Water® Process for their decaf coffee: instead, they rely on chemical solvents like methylene chloride or ethyl acetate. Krispy Kreme, Coffee Bean & Tea Leaf, and Green Mountain Coffee refused to say anything regarding their decaf process.

Where To Buy Freshly Roasted Decaf Coffee Beans?

Freshly roasted decaf coffee beans are available from a variety of sources, including local roasters, specialty coffee shops, and online retailers. For the freshest cup, look for beans that have been roasted within the past week or two. One example of an online retailer is Colipse, which offers roast-to-order decaf coffee beans for sale in whole bean and ground forms. These are perfect for brewing everything from decaf espresso to decaf cold brew. Whole bean decaf beans require grinding right before brewing, but it makes the freshest cup. Ground decaf is ready to brew and works in most coffee makers.

What is the Price of Decaf Coffee Beans?

Colipse offers freshly roasted Swiss Water® processed decaf coffee beans directly through their website, available from $21.50 per 12 oz bag. The price of decaf coffee beans can vary based on factors like quality, origin, and roast level. Specialty or organic decaf beans often cost more than regular beans, while bulk commercial coffees are usually cheaper.

What is the Difference Between Decaf and Regular Coffee?

The main differences between decaf and regular coffee is their caffeine content, taste, and roasting consistency. Regular Arabica coffee beans have about 1.2-1.5% caffeine, while Robusta beans have about 2.2-2.7%. Decaf coffee beans have much less – only about 0.1% caffeine or less, whether they're roasted or not.

Decaf coffee tastes different because the decaffeination process removes oils and compounds that give coffee its flavor. Removing caffeine, a bitter substance, makes decaf less bitter. While decaf coffee aims to mimic regular coffee's taste, it often has muted flavors.

Decaf beans roast faster and are harder to roast evenly. This is because the decaffeination process can alter the structure of the beans. However, as they roast, they still develop aroma and flavor, similar to regular beans.

Decaf and regular coffee appeal to different consumers. Decaf is often chosen by those seeking to avoid caffeine's effects, such as anxiety or insomnia. On the other hand, regular coffee is preferred by those who want an energy boost.

Unlike regular coffee, decaf undergoes an extra processing step to remove caffeine. This process can involve various techniques, including using water, solvents, or carbon dioxide to extract the caffeine from the beans.

Is Decaf Coffee Healthy?

There is no single answer to whether decaf coffee is healthier or better than regular coffee, although some studies have shown interesting differences. Decaf coffee is gentler on your stomach, especially if you have acid reflux. A 1997 study published in Alimentary Pharmacology and Therapeutics found that switching to decaf greatly reduced acid reflux episodes. However, the study only looked at acid reflux, not other digestive problems. A 2017 study by Andrea Staack from the Department of Urology at Loma Linda University showed that decaf coffee reduces bathroom trips and bladder problems better than regular coffee. People who drank regular coffee with high caffeine levels had more bladder issues, while those who drank decaf did not.

What Are the Facts About Decaf Coffee?

Decaf coffee is made from the same beans as regular coffee, such as Arabica and Robusta, but it undergoes a process to remove most of the caffeine. While there are different methods, they generally involve soaking or steaming the beans and using a solvent to extract the caffeine.

Interestingly, decaf coffee was discovered by accident in 1905 by Ludwig Roselius, a German coffee merchant. He discovered a caffeine-removal method after seawater accidentally soaked a coffee bean shipment, naturally extracting caffeine while preserving the coffee’s flavor.

Decaf coffee market is experiencing significant growth, valued at $20.06 billion in 2023 and projected to reach $39.10 billion by 2033 with an annual growth rate of 6.9%. This increase is driven by rising awareness of caffeine-related health risks and growing demand for organic products. Many people are now trying to reduce their caffeine intake. For example, a 2017 National Coffee Association study found that 68% of people believe caffeine consumption should be reduced.

How is Organic Decaf Coffee Made?

Organic decaf coffee is made using certified organic beans and chemical-free decaffeination methods. The Swiss Water Process soaks beans in water and removes caffeine with activated charcoal. The CO₂ Process uses pressurized carbon dioxide to extract caffeine and is recycled for reuse. The Sugarcane Process uses ethyl acetate from sugarcane to bind to caffeine, which is then steamed away. All methods reduce caffeine by 97–99.9% without synthetic chemicals, meeting organic coffee standards.