Decaffeinated Coffee – What is Decaf?
Decaffeinated coffee, also called “ decaf ” (from “decaffeinated”), is made from the same coffee beans as regular coffee. The key difference is the caffeine extraction from the green raw beans before roasting.
Although many people say "caffeine-free coffee," this is not entirely accurate: decaffeinated coffee contains a minimal residual caffeine content of a maximum of 0.1%. To reach the caffeine content of a regular cup of coffee (approx. 1-1.5% caffeine), you would have to drink at least 10 cups of decaf.
There are different decaffeination methods to remove the caffeine. We rely on natural processes that preserve the taste and aromas of the coffee.
Coffee is much more than just caffeine - it stands for enjoyment and sociability. It is also rich in antioxidants and reduces the risk of certain diseases such as type 2 diabetes and liver disease. ( Federal Center for Nutrition )
Caffeine, on the other hand, has some negative effects, according to European Food Safety Authority (EFSA) , it can lead to sleep disorders, inner restlessness and long-term cardiovascular problems.
With decaffeinated coffee you can enjoy full flavor without the unwanted effects of caffeine. Whether it's for better sleep or your well-being - you deserve good decaf!
You can find out more about caffeine here.
Although many people say “caffeine-free coffee,” that is not entirely correct. Based on EU law, the current coffee regulation defines that decaffeinated green coffee and roasted coffee have a caffeine content of less than 1 gram per kilogram - i.e. 0.1%.
For comparison:
- Decaffeinated beans: 0.1% caffeine
- Arabica: approx. 1-1.4% caffeine
- Robusta or Canephoras: 1.8-3.5% caffeine
- Aramosa, Laurina (Low Caf beans): 0.4-0.8% caffeine
The roasting process has only a minimal effect on the caffeine content, while the preparation method has a much greater impact on the actual amount of caffeine. Interestingly, an espresso (60g) contains less caffeine than a cup of filter coffee (90g), despite its more intense flavor.
In Brazil, research is currently being carried out into a caffeine-free coffee plant whose cherries naturally contain no caffeine. However, it will take at least 5 to 8 years before the first harvest is possible. Until then, there are no coffee plants that produce completely caffeine-free cherries .
However, there are so-called low-caffeine plants such as Laurina and Aramosa, which naturally contain 30-70% less caffeine. We will soon have a low-caffeine bean on offer. Click here to join the waiting list.
Did you know? Robusta contains almost twice as much caffeine as Arabica.
According to the European Food Safety Authority (EFSA), up to 400 mg of caffeine per day is considered safe for a healthy adult. However, certain groups of people such as people with cardiovascular diseases, pregnant women or breastfeeding women are exempt.
Calculate your individual value: The recommended dose is about 3 mg of caffeine per kilogram of body weight (mg/kg). For example, a 70 kg person can consume up to 210 mg of caffeine per day.
Conversion into cups of coffee: 400mg of caffeine corresponds to about four to five cups of filter coffee spread over the day.
Caffeine content in various drinks:
- Decaffeinated coffee: 3–7 mg (200 ml)
- Filter coffee: 90 mg (200 ml)
- Espresso: 80 mg (60 ml)
Note: Single caffeine doses of more than 100 mg (approximately 1.4 mg/kg) should be avoided because caffeine takes 8–12 hours to be broken down.
Attention! Other foods such as tea, energy drinks, soft drinks and chocolate also contain caffeine.
Bottom line: It's very unlikely that you'll reach your daily caffeine limit by drinking decaffeinated coffee. However, everyone reacts differently to caffeine - so listen to your body and pay attention to what's good for you!
According to the European Food Safety Authority (EFSA), up to 200 mg of caffeine per day is considered safe for the fetus in pregnant and breastfeeding women. For comparison, the recommended maximum amount for healthy adults is 400 mg per day.
Caffeine content in various drinks:
- Decaffeinated coffee : 3–7 mg (200 ml)
- Filter coffee : 90 mg (200 ml)
- Espresso : 80 mg (60 ml)
- Attention: Other foods such as tea, energy drinks, soft drinks and chocolate also contain caffeine.
Single caffeine doses of more than 100 mg (approximately 1.4 mg/kg) should be avoided. To promote good sleep, avoid drinking caffeinated coffee too late in the day, as the body needs 8-12 hours to completely break down the caffeine.
Thanks to decaffeinated coffee, you don't have to go without coffee during pregnancy and breastfeeding.
If you put in good quality, you get good coffee out. The quality of the raw beans and the decaffeination process are crucial. In the past, poor quality or old beans were often decaffeinated aggressively, which led to disappointing coffee. We use high-quality beans that are gently decaffeinated and carefully roasted in small batches.
Our range offers something for every taste: from traditional chocolaty and nutty to modern and funky coffees. An experience that makes caffeine superfluous!
How is coffee decaffeinated?
Green coffee is always decaffeinated before roasting. There are different processes that vary in their speed, efficiency and impact on the coffee's taste. However, all processes begin with the green coffee being soaked in water or steamed in a closed container to open the pores. A solvent is then added to extract the caffeine. Finally, the beans are dried.
Our favorites: The Water Process and the Sugar Cane Process – both gentle, natural and full of flavor. The CO2 process is harmless, but often could not convince us in terms of taste.
Be careful with DCM decaffeinated coffees : This process, which uses dichloromethane, has been discussed in California, for example, due to health concerns. If no decaffeination process is specified, it is often DCM, as it is the cheapest and fastest process.
Decaffeinated coffee is just as healthy as the caffeinated version. Both contain antioxidants that protect against diseases such as cancer, cardiovascular disease, type 2 diabetes and cataracts. In addition, possible side effects of caffeine such as restlessness, high blood pressure, stomach irritation and sleep disorders are eliminated.
The residual solvent content after the decaffeination process is generally well below the limit values that could pose a health risk. The complete removal of dichloromethane is particularly important, as this solvent is suspected of being carcinogenic, which is why the DCM process is controversial. We deliberately do not use this process.
If you want to be on the safe side, you should use natural decaffeination processes such as the water or sugar cane process – these are particularly gentle and harmless.
The decaffeination processes differ in the way the caffeine is removed and their impact on the taste of the coffee:
- Water Process (Swiss Water, Mountain Water, Hanseatic Water):
This chemical-free process uses only water to extract the caffeine. The caffeine molecules are then removed using activated carbon filters. It is considered to be particularly gentle and preserves the natural taste of the beans. Since no solvents are used, it is considered one of the most natural methods. - Sugar Cane Process (Ethyl Acetate):
This process uses ethyl acetate, a naturally occurring substance found in sugar cane, to remove caffeine. It is also gentle and preserves the aroma of the beans. Ethyl acetate is harmless and is also found in many foods, such as bananas. - CO2 process:
Liquid carbon dioxide is used to extract the caffeine from the beans. It is an environmentally friendly and efficient process, as CO2 is a natural component of the atmosphere. However, we are not always convinced by this process in terms of taste. - DCM process (dichloromethane):
In this process, dichloromethane is used as a solvent to extract the caffeine. Although the residual amounts of dichloromethane after the decaffeination process are below legal limits, the process has been criticized due to possible health risks, in particular the suspected carcinogenic effects. Therefore, we do not use this process.
In summary: Natural processes such as the Water Process and the Sugar Cane Process are particularly gentle and preserve the full flavor of the coffee. Chemical processes such as the DCM process are efficient, but controversial due to health concerns.
What many people don't know is that decaffeination causes the beans to age more quickly than usual. Freshness is particularly important here. After roasting, decaffeinated coffee should only be left to rest for 5-7 days (compared to 14 days for regular coffee). The beans should ideally be used up within 3 months .
For optimal storage: Store in a cool, dark place - ideally in a vacuum container to preserve freshness. If you want to be on the safe side, you can also freeze the beans in portions.
Coffee is decaffeinated by specialized companies and plants that specialize in the various decaffeination processes. These processes are usually carried out in the country of origin or in special processing centers before the coffee is exported and roasted.
