How is Caffeine Removed From Coffee?

A Review of How Organic & Non-Organic Coffee is Decaffeinated

Have you ever wondered how caffeine is removed from coffee? While “by magic” would be the charming response, it’s actually, of course, much more intricate—and fascinating! At Carmel Valley Coffee, we pride ourselves on choosing the finest organic coffee and thus, require the organic decaffeinating method, to preserve our certified organic designation and to maintain superior flavor after roasting. To give you a deeper understanding, we’re diving into the various methods used to decaffeinate coffee, how these methods influence taste and quality, and why water-process is our chosen approach.

Water Process (Organic) vs. Chemical Process (Non Organic)

Just like roasting coffee beans, decaffeinating coffee beans is also a science and an art. The goal is simple: remove caffeine while retaining as much of the original flavor as possible. There are several methods to achieve this, each with its own set of advantages and challenges. Let’s explore the three most common techniques:

1. The Swiss Water Process: Known for its meticulous approach, the Swiss Water Process is a chemical-free method that relies on water and osmosis to remove caffeine. Coffee beans are soaked in hot water, which dissolves caffeine and other soluble compounds. This water, now rich in flavor compounds but devoid of caffeine, is then passed through a charcoal filter that captures the caffeine. The beans are reintroduced to this flavor-rich water, allowing them to reabsorb the flavorful compounds. The result? Beans that retain their rich, original taste without the caffeine. The nearest Swiss Water Process plant where our organic beans are decaffeinated is located in Canada.

1. The Mountain Water Process: Similar in principle to the Swiss Water Process, the Mountain Water Process also uses water to decaffeinate coffee beans. This process originates in Mexico, where water from the glaciers of the Pico de Orizaba mountain is used. This water is naturally mineral-rich, which aids in the extraction of caffeine from the beans. In the Mountain Water Process, green coffee beans are soaked in the glacial water. The water's composition allows for the extraction of caffeine while maintaining the flavors and oils within the beans. This method is also free from chemicals, relying solely on the natural properties of water to achieve decaffeination.

1. The Chemical Solvent Methods: The most common method for decaffeinating coffee is solvent-based, which is also the cheapest (and used the most). Two common chemical solvents—methylene chloride and ethyl acetate—are used. Both processes involve soaking green coffee beans in a solvent that selectively binds with caffeine. Afterward, the beans are steamed to remove the solvent, and the caffeine is evaporated. While effective, these methods can impact flavor, the environment, and your health.

For example, solvents like methylene chloride and ethyl acetate can be harmful to waterways and can negatively affect plant and animal life. When released into the air, water, and soil, these chemicals can also affect human health. Methylene chloride, a chemical commonly used in decaf coffee, has been banned for industrial use (e.g., paint thinners) by the EPA because it can cause cancer, liver damage, neurotoxicity, and sometimes death. In January 2024, the FDA also proposed a petition to restrict or prohibit solvents like methylene chloride in American food and drugs. Currently, it is still legal and being used by many coffee companies to produce their decaf coffee.

Why We Choose the Swiss & Mountain Water Process

At Carmel Valley Coffee, our customers sit shotgun in all our decisions; that’s why we prioritize health, quality, and taste at every turn, and why we only buy certified organic coffee beans including Swiss or Mountain Water process decaffeinated coffee beans! While more expensive, this approach maintains the integrity of the coffee’s flavor profile so you get all the full-bodied richness of regular coffee, without the caffeine jolt, while ensuring that no harmful chemicals are used in the process. We believe that every cup of coffee should be as enjoyable and healthy as possible, whether you’re looking to cut down on caffeine or just enjoy a rich, full-bodied brew.

In Conclusion

Understanding how caffeine is removed from coffee not only enhances your appreciation of your favorite brew but also helps you make informed choices about your coffee consumption. By opting for the best decaffeination methods, we ensure that every sip of Carmel Valley Coffee delivers on flavor, quality, and health.

So, next time you enjoy a cup of our decaf coffee, like Defogger® or Decaf Palo Colorado Espresso, you can appreciate the meticulous care that goes into preserving the perfect balance of taste and quality—without the caffeine.

Coffee mug cheers to your next cup of Carmel Valley Coffee, roasted with both passion and precision!

Sources: 

• Environmental Protection Agency: Methylene Chloride
• Center for Science in the Public Interest: EPA banned methylene chloride, but the FDA still allows its use in foods
• National Coffee Association: Get the facts on decaffeinated coffee
• BBC: How do you decaffeinate coffee
• NIH National Library of Medicine: Health effects of Methylene Chloride