How to Brew Decaf Pt. 2

So in part one we discussed how as with all things coffee, there are multiple ways to an outcome.

At Notts Coffee Fest, 200 Degrees host a gigantic brew bar each year, and this is their decaf recipe:

FRENCH PRESS/CAFETIERE RECIPE:

• 17g coffee (coarse grind)

• 300g water

• Total brew time: 4 minutes

Method:

1.Pre heat/rinse French press with hot water then discard water, place on scales and tare

2.Add 17g coffee to the French press and tare scales again

3. Start timer and pour 50g water onto the coffee grounds

4.At 30 seconds pour in another 250g water and stir three times

5.Add plunger to top of the French press and brew up to 4 minutes on the timer

6.At 4 minutes, gently plunge the French press

7.Serve into pre-heated cups and enjoy

How to Brew Decaf Pt. 1

Naturally, when we get into decaf we start to ask “but should I brew decaf differently? What’s the best method, what’s the best kit? Aeropress? Espresso? Filter? As with all things coffee, the answer is always “It depends”.

For our first event, we asked 200 Degrees, Outpost, and Kickback their brew methods for decaf.

Outpost use a Big Boy for their filter method, recipe below!

Grounds - 29g

Volume - 500ml

Temp - 93 degrees

METHOD:

100ml bloom

1min pour up to 250ml

2:30 pour up to 350 ml

4:30 pour up to 500ml

7:30 min total time

Does Decaf Coffee Taste Different?

If you've ever tried decaf and thought it tasted a little different, you’re not alone! The process of removing caffeine can slightly alter the flavor of coffee, sometimes making it taste milder or less robust. This is because some of the oils and compounds that contribute to coffee’s complex flavor profile are lost during decaffeination. However, the extent of this change depends on the method used to remove the caffeine. High-quality decaf processed through the Swiss Water or CO₂ method tends to preserve more of the original taste compared to chemical solvent methods.

For example, https://outpost.coffee in Nottingham supply a great tasting CO₂ Colombian decaf.

Another factor affecting decaf’s taste is the quality of the beans themselves. Some coffee producers don’t invest as much in sourcing high-quality beans for decaf since it’s a smaller market compared to regular coffee. This can result in a duller, flatter flavor. But if you buy decaf from a reputable roaster that treats it with the same care as regular coffee, you’ll find that it can be just as flavorful and satisfying.

Roasting and brewing methods also play a big role in how decaf tastes. Since decaf beans have already undergone an extra processing step, they tend to roast faster and can become over-roasted if not handled carefully. This is why some decaf coffees have a slightly different aftertaste. However, when roasted and brewed correctly, high-quality decaf can be rich, smooth, and just as enjoyable as regular coffee.

So, does decaf taste different? Yes, but the difference isn’t necessarily bad! With the right beans, roasting, and brewing techniques, you can enjoy a delicious cup of decaf that’s nearly indistinguishable from its caffeinated counterpart.

Is Decaf Coffee Bad For You?

Decaf coffee often gets a bad rap, with some people questioning whether it’s secretly unhealthy. The main concern typically revolves around the decaffeination process, which historically involved chemical solvents. However, modern decaf methods, such as the Swiss Water Process, use only water to remove caffeine, ensuring no harmful residues remain. The CO₂ method is another safe and effective alternative that preserves the coffee’s natural flavors without chemicals. So, if you’ve been avoiding decaf due to outdated misconceptions, rest assured—it’s completely safe to drink.

Beyond the process, decaf coffee retains most of the beneficial compounds found in regular coffee. It still contains antioxidants, which help reduce inflammation and protect against chronic diseases. Some studies even suggest that decaf coffee may lower the risk of Type 2 diabetes, support brain health, and promote heart health. While caffeine can sometimes cause jitters, anxiety, or sleep disturbances, decaf offers a gentler alternative without sacrificing taste or health benefits.

The only thing to watch out for is the quality of the decaf coffee you’re drinking. Some low-quality brands use poor beans or outdated processing methods, which can result in a flat or bland taste. To get the best experience, opt for specialty-grade decaf that’s freshly roasted and processed naturally. Ultimately, decaf is a fantastic option for those who love coffee but want to cut back on caffeine. So go ahead and enjoy your cup without worry—your health will thank you!

Decaf Explained - Swiss Water Decaf

The Swiss Water Process is actually a process that is only performed in British Columbia, Canada. This means it is often a more rare process for decaffeination, and it’s a game-changer. This chemical-free decaffeination method is loved for its commitment to preserving the natural flavors of coffee while removing 99.9% of its caffeine content.

The process begins with green coffee beans, which are soaked in hot water to extract caffeine and soluble flavors. This water is passed through a specialized activated carbon filter that traps only the caffeine molecules, leaving behind the coffee’s flavorful compounds. The caffeine-free, flavor-rich water (known as Green Coffee Extract) is then reused to soak a fresh batch of beans. Since the water is already saturated with the coffee’s flavors, no additional flavors are lost during the process.

This method is especially popular among health-conscious consumers as it uses no synthetic chemicals. The Swiss Water Process produces coffee with a full-bodied, authentic taste, making it a go-to option for premium decaf coffee.

In short, the Swiss Water Process is an eco-friendly, chemical-free way to enjoy your coffee guilt-free. Perfect for those looking to savor all the richness of coffee without the buzz of caffeine!

Decaf Explained - Methylene Chloride

The Methylene Chloride (MC) Decaffeination Process is one of the most widely used methods for removing caffeine from coffee beans, prized for its ability to retain the original flavors and aromas of the coffee. Though it may sound technical, the process is both safe and effective, having been refined and regulated over decades of use in the coffee industry.

Here’s how it works: green coffee beans are first steamed at high temperatures to open their pores. This steaming softens the beans and prepares them for the caffeine extraction process. Next, the beans are soaked in a methylene chloride solution. The methylene chloride binds selectively to caffeine molecules, allowing it to extract the caffeine without disturbing the other flavorful compounds in the beans.

Once the caffeine is removed, the beans are carefully rinsed and steamed again to eliminate any residual methylene chloride. This step is crucial, as methylene chloride evaporates at relatively low temperatures (around 104°F or 40°C). By the time the beans are fully processed, no detectable traces of methylene chloride remain in the coffee, meeting strict safety standards set by the FDA and other international food safety organizations. In fact, the FDA allows methylene chloride residues of up to 10 parts per million (ppm), but modern processing methods typically leave levels far below this threshold, making the final product completely safe to consume.

What sets the MC process apart is its precision. Unlike some other methods that may strip away flavor along with the caffeine, methylene chloride targets caffeine specifically, leaving behind the natural oils and flavor compounds that give coffee its richness and complexity.

However, the use of methylene chloride in food products can sometimes raise concerns among consumers due to its industrial-sounding name and its other uses. So it’s important to understand that the levels used in decaffeination are extremely low and highly regulated. Extensive research has shown that this method is both safe and effective when performed correctly.

In addition to its safety, the MC process is highly efficient and cost-effective, which is why it remains a preferred choice for many coffee producers.

Decaf Explained - Ethyl Acetate (Sugarcane)

The Ethyl Acetate (EA) Decaffeination Process is an intriguing blend of natural chemistry and modern coffee technology. Known as one of the most “natural” methods for decaffeination, this process uses ethyl acetate, a compound that occurs naturally in fruits like bananas, apples, and sugarcane. Its ability to bind to caffeine molecules makes it an effective decaffeinating agent while preserving much of the coffee’s original flavor profile.

The process begins by steaming the green coffee beans to soften them and open their pores. This step is crucial, as it allows the ethyl acetate solution to penetrate the beans more effectively. The beans are then soaked in a water and ethyl acetate mixture, where the caffeine molecules bind to the ethyl acetate. This process is repeated until most of the caffeine is removed. Once the desired level of decaffeination is achieved, the beans are rinsed thoroughly to remove any residual solution and then steamed again to eliminate traces of ethyl acetate.

What makes this method particularly appealing is its connection to nature. Ethyl acetate is often referred to as a “natural solvent” because it can be derived from natural sources like fruits and vegetables - and it’s often called the “Sugarcane method”. Many coffee companies market EA-decaffeinated coffee as “naturally decaffeinated,” which appeals to consumers who are wary of synthetic chemicals. However, it’s important to note that in commercial applications, synthetic ethyl acetate is often used due to its consistency and availability.

The EA method is valued not just for its natural origins but also for its ability to preserve the integrity of the coffee’s flavor. Because ethyl acetate is selective in targeting caffeine, much of the coffee’s complex aroma and taste remains intact. The final product typically has a smooth, rich profile that closely resembles its caffeinated counterpart. While some critics claim that ethyl acetate may leave a subtle aftertaste, advancements in processing techniques have minimized this concern, ensuring a high-quality cup of decaf.