Decaf coffee: how it works

How caffeine is removed

Green coffee beans are soaked in water, and the caffeine, which dissolves in water, comes out. The challenge is to remove only the caffeine and keep the flavour compounds. There are a few ways to do it:

• Swiss Water – uses only water and charcoal filters. A water already saturated with coffee's flavour compounds is used, so only the caffeine moves from the beans into the water. No chemicals.
• Carbon dioxide (CO₂) – high-pressure carbon dioxide selectively draws out the caffeine.
• Solvents – an older method where a solvent removes the caffeine, and the beans are then steamed and rinsed.

Swiss Water: why we chose it

Our decaf is a Colombian coffee decaffeinated with the Swiss Water process, using only water. The medium roast gives a chocolatey, nutty cup that works as espresso, in a moka pot and as filter coffee.

How much caffeine is left

Decaf has at least 97% of its caffeine removed. A cup has roughly 2–5 mg, compared with 80–120 mg in a regular cup. That's very little, but not zero.

How to brew decaf

Exactly like regular coffee, with the same ratios and grind. Decaf beans are a little softer and roast faster, so for espresso a slightly coarser grind sometimes helps. All the ratios are in the how much coffee per cup guide.

Frequently asked questions

How much caffeine is in decaf coffee?

About 2–5 mg per cup, compared with 80–120 mg in a regular cup. At least 97% of the caffeine is removed.

Is Swiss Water decaf healthier?

The process uses only water and charcoal filters, with no chemical solvents, which is why many people prefer it.

Does decaf taste worse?

That used to be truer. Today, with good beans and a gentle method like Swiss Water, decaf can be sweet and rich, with chocolate and nut notes.

Can I drink decaf in the evening?

For most people, yes, because the amount of caffeine is very small. If you're especially sensitive to caffeine, notice how you react.