Getting started in the world of coffee: Decaffeinated

published on September 17, 2024 — by Marc-Alexandre Emond-Boisjoly — 10 mins of reading —


You've just received your precious bag of 94 Celcius coffee and you've got a lot of questions?

Our "Getting started in the world of coffee" series is here to help you take your first steps into the world of specialty coffee. We'll be covering topics such as storage,extraction and the basics of roasting, among others.

Welcome, and please don't hesitate to ask us your questions!

Caffeine: what is it and how does it work?

Before diving into decaffeination methods, it's essential to understand what caffeine is and what effects it has on our bodies. Caffeine is a psychoactive compound naturally present in various plants, including coffee, tea, cocoa and guarana. In coffee, this molecule is one of the most sought-after for its stimulating properties, but it can also have disadvantages for some people.

The main benefits of caffeine

  1. Reduced need for sleep: By binding to adenosine receptors (the molecule responsible for the sensation of fatigue), caffeine temporarily blocks drowsiness signals. The result: you feel tired less quickly and stay more alert.

  2. Energy boost: By increasing the production of dopamine and noradrenalin, caffeine provides a boost, improving concentration and responsiveness.

  3. Mood enhancement: By slowing the reabsorption of dopamine, caffeine prolongs the feeling of well-being provided by this pleasure hormone.

Possible side effects

Despite these benefits, caffeine is not without its side effects, especially when you're sensitive to it:

  • Increased blood pressure: High caffeine consumption can contribute to hypertension in some people.
  • Increased anxiety: Excessive nervous stimulation can exacerbate anxious or nervous states.
  • Deterioration in sleep quality: Although caffeine keeps you awake, it can also delay sleep onset or fragment the sleep cycle.
  • Prolonged effect: the effects of caffeine can be felt up to 12 hours after consumption, potentially disrupting nocturnal rest.

For all these reasons, some people prefer to opt for decaffeinated coffee, so that they can continue to enjoy the taste of coffee without suffering the undesirable effects of caffeine.

Coffee and its caffeine content

Caffeine content according to coffee variety

Caffeine content varies according to coffee species and growing conditions. On average :

  • Arabica coffee: Between 0.8% and 1.4% caffeine.
  • Robusta coffee: between 1.7% and 3.5% caffeine, significantly higher than Arabica.

At 94 Celcius and most specialty coffee roasters, Arabica coffee is often preferred for its aromatic complexity and smoothness. The caffeine content of Arabica coffee before decaffeination is around 1.2%, and then drops to around 0.1% after the decaffeination process. This is equivalent to removing 90% to 99% of the caffeine contained in the bean.

Why choose decaffeinated coffee?

There are many reasons to choose decaffeinated coffee over conventional coffee:

  • Caffeine sensitivity: Some people experience palpitations, anxiety or headaches with even moderate amounts of caffeine.
  • Medical constraints: Health professionals sometimes recommend limiting caffeine, for example in cases of pregnancy or cardiovascular disorders.
  • Taste and habit: Some people simply love the taste of coffee, but don't want the stimulating effect.

Decaffeinated coffee therefore offers an interesting alternative for continuing to enjoy the aroma of coffee, its fruity or chocolate notes, without fearing the excitement or nervousness that can sometimes accompany it.

Infographie présentant le principe de décaféination à l'acétate d'éthyle et canne à sucre

Solvent decaffeination methods

These methods use solvents to extract the caffeine from the coffee beans. After extraction, the beans are steamed to remove all traces of solvent. This process is appreciated for its speed. Two types of solvent are used:

  • Chemical solvents This method, the first historically used to decaffeinate coffee, is still widely used due to its low cost. However, it has a number of drawbacks, including a noticeable alteration in the coffee's aroma and the risk of leaving chemical residues in the beans.
  • Natural solvents A more recent and natural alternative is the use of ethyl acetate. This chemical compound, extracted from sugar cane, preserves coffee aromas while offering a healthier, more environmentally-friendly solution. This is the one we prefer at 94 celcius for our decaffeinated coffee from the farm of our friends at El Vergel.

CO2 decaffeination method

In this method, carbon dioxide (CO2) is used in a supercritical state, i.e. halfway between the liquid and gaseous state. This supercritical CO2 is dissolved in a steeping solution and, thanks to its high selectivity, dissolves only the caffeine, leaving the coffee aromas intact.

During the process, the solution is filtered to extract the caffeine absorbed by the CO2. Although this method is more complex and costly than others, it has the advantage of preserving almost all the coffee's aromas.

Café décaféiné swiss water

Water decaffeination methods

Although these methods take longer, they are entirely natural and preserve the quality of the coffee:

  • Swiss method In this method, part of the beans are immersed in hot water. The caffeine and aromas dissolve in the water. The caffeine is then filtered, leaving behind a concentrate of aromas. The remaining beans are immersed in this concentrated solution, allowing the caffeine to dissolve while preserving the coffee's aromas.
  • French method Steeping: Here, the whole bean is immersed in water, where the caffeine and aromas dissolve. The beans are then dried, while the caffeine is filtered from the soaking solution. Finally, the beans are rehydrated with a new solution that is rich in aroma but caffeine-free.

The role of roasting in the taste of decaffeinated coffee

Once the caffeine has been extracted from the beans, they move on to the processing stage. roasting. This process transforms the bean's chemical compounds and develops the coffee's characteristic aromas. However, there are a few special features to note:

  • Roasting time A decaffeinated bean may behave differently during roasting, as it has already undergone a water and/or solvent bath. Roasters often have to adjust time and temperature to avoid "burning" or "undercooking" the beans.
  • Color and texture Decaffeinated beans may look darker and slightly drier than normal beans. They may also appear more fragile or porous.
  • Flavor development Despite a slight attenuation of certain notes, a good roaster knows how to bring out the intrinsic characteristics of coffee, even without caffeine.

At 94 Celcius, our artisanal approach to roasting enables us to adapt to each batch, including decaffeinated beans. The roasting profiles are worked out to preserve as much as possible of the sweetness, balance and unique taste notes of each origin.

How to enjoy and prepare a good decaffeinated coffee?

Tasting a decaffeinated coffee is not fundamentally different from tasting a classic coffee. However, to give yourself the best possible chance :

  1. Choose fresh, quality grains Choose a decaffeinated coffee from a trusted roaster, who guarantees traceability and ethical sourcing.
  2. Choose the right grind Whether you use a piston coffee maker, a manual filter (Chemex, V60), an espresso machine or a Turkish method, adjust the grind to obtain the best possible extraction.
  3. Respect the water temperature For most mild brewing methods, water temperatures between 90 and 96°C are ideal. For espresso, the machine generally adjusts the temperature automatically.
  4. Dose carefully A common ratio is about 1 g of coffee for 15 to 17 g of water (mild methods). For espresso, time and quantity are often measured in cups (e.g.: 18 g of coffee for 36 g of extraction in 25-30 seconds).
  5. Taste and adjust Decaffeinated coffee may require adjustment of the grind or brewing time to compensate for the slight difference in density compared with non-decaffeinated coffee.

By applying these tips, you'll maximize the chances of enjoying an aromatic, balanced and fully satisfying cup, even in the absence of caffeine.

Myths and misconceptions about decaffeinated coffee

Despite its growing popularity, decaffeinated coffee still suffers from certain prejudices:

  • "Decaffeinated has no taste". Although caffeine may contribute slightly to the overall bitterness, the aromatic richness comes primarily from the acids, oils and sugars naturally present in the bean. A well-selected and roasted specialty decaffeinated coffee can be just as tasty as a classic.
  • "Decaffeinated coffee is inevitably chemical". : There are processes (such as the Swiss Water Process or supercritical CO2) that use little or no chemical solvents. Decaffeinated beverages made using these methods are often certified, guaranteeing a high level of quality.
  • "There's no caffeine in decaffeinated". : Technically, it's never possible to extract 100% of the caffeine. However, a well-made decaffeinated coffee contains only a tiny amount, around 0.1%.

Decaffeination and health: what to remember?

Beyond its taste, decaffeinated coffee offers significant health benefits for those who must or want to avoid caffeine:

  • Reducing undesirable effects Less palpitations, nervousness and sleep disturbances for sensitive people.
  • Antioxidant preservation Coffee, even decaffeinated, remains rich in antioxidant compounds (chlorogenic acids, etc.) recognized for their beneficial effects on metabolism and the prevention of certain diseases.
  • Adapted to specific diets : Whether for medical reasons (pregnancy, hypertension, anxiety) or simply for personal comfort, decaffeinated coffee means you don't have to go without the pleasure of coffee.

However, it is advisable to consult a health professional in case of doubt or if you have a particular medical condition.

Decaffeinated coffee at 94 Celcius: a commitment to quality

At 94 CelciusA Montreal-based specialty coffee roaster, our philosophy is to select high-quality coffees from recognized terroirs. The team maintains close relations with producers, ensuring that ethical and sustainable criteria are respected.

  • Careful selection of green beans Even decaffeinated coffee must meet exacting standards in terms of taste, traceability and environmental impact.
  • Clean decaffeination methods The choice is often for the water-based method, which guarantees results that are both tasty and safe for your health.
  • Artisanal roasting Each batch of decaffeinated beans requires a precise roasting profile, adjusted to compensate for the modifications undergone during caffeine extraction.
  • Quality control In-house tastings to check aromatic consistency and ensure that the essence of the coffee is preserved.

The result? A decaffeinated coffee that stands out for its complex aromatic notes, round mouthfeel and long-lasting taste, all without the stimulating effects of caffeine.

Practical tips for enjoying your decaffeinated coffee

To conclude, here are a few simple advice to enjoy your decaffeinated coffee to the full:

  1. Opt for whole grains Flavours escape quickly once coffee has been ground. If possible, grind your coffee just before brewing.
  2. Store it properly Store your beans in an airtight container, away from light, heat and humidity.
  3. Explore different origins As with classic coffee, decaffeinated beverages can come from Ethiopia, Brazil, Colombia and elsewhere. Each terroir brings its own set of floral, fruity or chocolate notes.
  4. Taste different roasting profiles Light roasts bring out acidity and aromatic finesse, while darker roasts develop more bitterness and caramelized notes.
  5. Try several extraction methods Slow filter, espresso, plunger coffeemaker... You may be surprised at the diversity of flavours.

Conclusion

Decaffeinated coffee is no longer a second-rate product reserved for those who can't stand caffeine. Thanks to advances in extraction techniques (Swiss Water Process, supercritical CO2, etc.) and the involvement of passionate roasters like 94 CelciusNow it's possible to enjoy a quality decaffeinated coffee that preserves the essential taste and aroma. Whether you choose to limit your caffeine intake for health reasons or simply for personal comfort, you no longer have to compromise on taste pleasure.

Finally, the key to enjoying excellent decaffeinated coffee lies in the grain qualitythe decaffeination method and the adapted roasting. With these parameters under control, you'll be able to enjoy a cup rich in flavor, while benefiting from almost zero caffeine content. So, are you ready to explore the world of decaffeinated coffee and discover new taste horizons?

References

  1. Javry (n.d.). The different decaffeination processes. Retrieved from Javry
  2. Normcore Coffee (n.d.). The Sugarcane Process Decaffeination Method. Retrieved from Normcore Coffee
  3. The Coffee Quest (n.d.). Specialty Decaf: High Quality Beans. Retrieved from The Coffee Quest
Tags: Café de spécialité Décaféiné Decaféinié Découverte procédé Torréfacteur Troisième Vague
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