Decaf Green Coffee Beans

Decaffeination removes caffeine while preserving the coffee’s natural flavour. The three most common methods are:

CO₂ Decaf – Uses pressurised carbon dioxide to extract caffeine while keeping flavour compounds intact. Eco-friendly and great for maintaining original taste.

Sugarcane Decaf (Ethyl Acetate) – Uses a natural compound from sugarcane to remove caffeine, often adding a slight caramel-like sweetness. A popular choice for smooth, balanced decaf.

Swiss Water Decaf – A chemical-free, organic process that removes caffeine using only water and carbon filtration. Retains clarity and complexity with minimal flavour loss.

Each method offers something different—whether you want a pure, chemical-free decaf, a slightly sweet, natural option, or maximum flavour retention, we have the right choice for your roast.

To find out more about decaf processes, visit our blog post ‘Definitive Guide for Roasting Decaf Coffee’.

The "best" method depends on your priorities. If you're seeking the purest flavour, the Swiss Water Method is often considered superior because it’s chemical-free, organically certified, and retains the coffee's natural profile. From an environmental perspective, it’s also highly sustainable since the process reuses materials and minimises waste.

For those who prioritise a "natural" label, sugarcane processing might be a favourite, especially when ethyl acetate is derived naturally. However, it can alter the flavour slightly, which is a trade-off for some.

CO₂ processing is ideal for preserving flavour without introducing additional notes, but it’s less practical for large-scale production due to its cost. Each method has its unique benefits, so the "best" choice often depends on the balance between flavour, cost, and environmental impact.

Roasting decaf coffee requires extra care due to the structural changes green beans undergo during decaffeination. Here’s what you need to know:

1. Lower Charge Temperature: Start with a lower charge temperature—around 10–15°F below the standard for regular coffee. Decaf beans are more porous and absorb heat faster, so starting cooler helps prevent scorching.
2. Extended Development Time: Decaf beans benefit from a longer development phase after the first crack to build sweetness and complexity. However, don’t overdo it, as this can flatten the flavour or introduce bitterness.
3. Monitor First Crack Carefully: The first crack in decaf coffee can be softer and harder to hear. Rely on visual cues and temperature readings rather than just auditory signs.
4. Avoid Second Crack: Decaf coffee rarely benefits from reaching the second crack. Stopping the roast just after the first crack typically yields the best results, preserving sweetness and complexity without bitterness.

With decaf coffee, it’s all about balance—careful adjustments to temperature, timing, and sensory observation ensure a roast that highlights the beans' unique characteristics without overemphasising their differences from regular coffee. To find out more - visit our blog post ‘Expert Tips for Perfectly Roasting Decaf Coffee’.