Coffee is a morning ritual for most of us. It’s a kickstart to wake the mind and prepare for the day. But sometimes, you want that cup without the caffeine. Whether it’s for an afternoon get together or that third cup to keep your hands warm, decaf has a place in many coffee drinkers journeys.
But have you ever wondered how a coffee bean becomes… decaf? Let’s dive into how it’s done.
All coffee starts the same way—with green, unroasted beans. Learn more about the process up to the green bean in our blog post, The Anatomy of a Coffee Bean, From Farm to Bivouac. These green beans are full of caffeine. The caffeine is removed after harvesting and processing, but before roasting. The tricky part is extracting that caffeine without stripping the bean of its flavor.
There are four common methods to decaffeinating a bean.
The first is the Swiss Water Process (SWP). This only uses water, temperature and time to gently remove the caffeine. This keeps a mellow, clean flavor to the bean. The environmental impact is minimal due to not using any solvents or chemicals. Bivouac’s new decaf single-origin is processed the Swiss Water way.
Another way decaf beans are processed is through Carbon Dioxide. You take pressured CO₂ which selectively bonds with caffeine and removes it leaving the flavor compounds untouched. It keeps beans rich, bold, and full-bodied, which is great for espresso. There are no chemicals used, but it is pretty energy-intensive.
Sugarcane or Ethyl Acetate (EA) Process of caffeine removal, common in Columbia, uses a naturally derived solvent from sugarcane to gently rinse out the caffeine. It keeps the bean sweet and fruity, but the sustainability part is often more difficult if Ethyl Acetate isn’t naturally sourced.
The most traditional method of caffeine removal is Methylene Chloride (MC). Coffee beans are soaked in water, then rinsed with MC, which binds to the caffeine. Steam then removes the remaining solvent. It’s a pretty dependable method, leaving the bean with a neutral and decent body taste, however, it is less sustainable due to chemical use. It’s less costly and used in many big commercial coffee brands.
In the past, decaf had a bit of a bad reputation—bitter, flat, or bland. But those days are mostly over. With modern techniques, especially Swiss Water and sugarcane EA, roasters can preserve complexity and bold flavor.
Of course, some flavor is inevitably lost. That’s why roasting decaf takes finesse. Green decaf beans are more delicate and roast faster, so a roaster has to know what they’re doing. Good thing we have our incredible roaster, Phillip, at Bivouac to take on the job of retaining the bean’s flavor while taking care of the planet. That is why our newest decaf variety uses the Swiss Water process.
The bottom line is that decaf isn’t a downgrade—it’s just a different kind of brew. With the right processing method and a skilled roaster, you can enjoy a coffee that’s just as satisfying, minus the caffeine. Knowing how your decaf is made helps you choose one that matches your taste, your values, and your lifestyle.