Understanding Decaffeination: The Journey to a Great Cup of Decaf

Decaffeinated coffee often gets a bad rap, but it doesn’t have to be that way. With the right process, decaf can be just as flavourful and enjoyable as regular coffee. At Voyager, we’re committed to offering top-quality decaf that maintains the rich, full flavours you love. But how is caffeine removed from coffee, and what should you know about the different methods? Let’s explore the world of decaffeination, from the processes involved to why we’ve made the switch to a new sugarcane processed coffee.

What Is Decaffeination?

Decaffeination is the process of removing most of the caffeine from coffee beans while trying to preserve the beans’ natural flavours. Typically, decaf coffee contains just 0.1% to 3% of the original caffeine content, making it an excellent choice for those who want to enjoy coffee without the buzz. But how is this achieved? There are several methods, each with its own advantages and potential drawbacks.

Why Decaf?

Decaf coffee offers a way to enjoy the rich, complex flavours of coffee without the caffeine. It is perfect for those who are sensitive to caffeine, want to enjoy coffee later in the day, or simply prefer a less stimulating beverage. Modern decaffeination methods have significantly improved the taste and quality of decaf coffee, making it a viable option for any coffee lover.

How Is Coffee Decaffeinated?

Direct-Solvent Process:

In the direct-solvent method, coffee beans are steamed to open their pores, making them more receptive to a chemical solvent, typically methylene chloride or ethyl acetate. The solvent binds with the caffeine molecules, effectively removing them from the beans. Afterward, the beans are steamed again to evaporate any remaining traces of the solvent. This process is efficient and widely used, particularly in large-scale production. However, the use of chemical solvents, especially methylene chloride, can be off-putting to some consumers who prefer a more natural approach. Although the solvents are generally considered safe at the levels used, the idea of chemical residues can make some people hesitant to choose decaf coffee processed this way.

Swiss Water Process:

The Swiss Water Process is a chemical-free decaffeination method that relies on water, temperature, and time. Green coffee beans are soaked in hot water to dissolve the caffeine, and the water is then filtered through activated carbon, which traps the caffeine molecules. The caffeine-free water, now rich with the coffee’s natural compounds, is used to soak a new batch of beans. This method gradually removes the caffeine while preserving the coffee’s essential oils and flavours. The Swiss Water Process is praised for its natural approach and for maintaining the integrity of the coffee’s characteristics. However, it is more expensive than solvent-based methods, and because it relies on a gradual process, it may not remove as much caffeine as some other methods.

Carbon Dioxide (CO2) Process:

In the CO2 Process, coffee beans are soaked in water and placed in a high-pressure chamber where carbon dioxide is used to extract the caffeine. The CO2 binds with the caffeine molecules and is then removed, leaving the coffee’s flavour compounds intact. This method is highly effective at preserving flavour and is often used in commercial-scale decaffeination. It is a clean process, as it avoids chemical solvents, but it requires specialized equipment, making it more costly and less commonly used by smaller roasters.

Sugarcane Process:

The Sugarcane Process, also known as Ethyl Acetate (E.A.) decaffeination, uses a naturally derived solvent from sugarcane. In this process, sugarcane is fermented to produce ethanol, which is then combined with acetic acid to create ethyl acetate. The coffee beans are first steamed to open their pores, then soaked in the ethyl acetate solution. This solvent selectively removes the caffeine without stripping away the beans flavour compounds. After the caffeine is extracted, the beans are re-steamed to remove any residual solvent and then dried to their original moisture level. The Sugarcane Process is favoured for its ability to preserve the coffee’s natural flavours while using a solvent that is naturally derived and considered safe. However, like all processes, it may not remove as much caffeine as the Swiss Water Process.

Introducing Happy Capybara – Sugarcane Brazilian Decaf

At Voyager, we are always on the lookout for ways to improve the quality and sustainability of our offerings. After careful consideration, we decided to switch to a new decaf coffee processed using the Sugarcane Process. Meet Happy Capybara our new decaf offering, a smooth, balanced decaf experience that doesn’t compromise on flavour. Carefully selected from regional samples in the Minas Gerais region of Brazil, this coffee is curated into the perfect blend for decaffeination using sugarcane. The gentleness of this process shines through post-roast, delivering incredible sweetness and a smooth profile with notes of chocolate, caramel, and an aroma reminiscent of toffee popcorn.

This September, we’re introducing a new Colombian Popayan sugarcane decaf, shipped to us by sailboat in partnership with New Dawn Traders. This reflects our ongoing commitment to sustainability and finding new ways to discover great coffee with low environmental impact.

Why the Sugarcane Process?

Natural and Local:

  • The Sugarcane Process uses a solvent derived from sugarcane, which is abundant in coffee-producing countries like Brazil. This method supports local economies and reduces environmental impact by keeping the decaffeination process at origin.

Flavour Preservation:

  • The Sugarcane Process is gentle on the beans, helping to maintain their cellular structure and retain the coffee’s natural flavours. The result is a decaf that tastes remarkably similar to its caffeinated counterpart, with a smooth chocolate profile, caramel notes, and a hint of toffee popcorn aroma.

Sustainability:

  • Decaffeinating the coffee at origin minimizes additional transportation, lowering the carbon footprint and aligning with our commitment to environmentally responsible practices.

Decaffeination is a complex process with several methods, each offering unique benefits. At Voyager, we have chosen the Sugarcane Process for its natural approach, its ability to preserve flavour, and its alignment with our sustainability values. We invite you to try Happy Capybara, our new Brazilian decaf, and discover how delicious decaf coffee can be.

Find our decaf option here: Happy Capybara Sugarcane Decaffeinated