Decaf or not Decaf? That is the Question!

Have you ever wondered how they take the caf out of decaf?

The decaffeinating process occurs before roasting. The three methods – Swiss water, natural and chemical – use the same basic technique which removes 96-98% of the caffeine from the bean.

The caffeine is removed before roasting while the coffee is still green. The beans are soaked and steamed to make them porous, then a natural or chemical solvent is added. They are steamed and dried to remove the caffeine and the elements used in the processing.

Methylene chloride or ethyl acetate are used in the chemical processes. In the U.S., ethyl acetate is considered a natural method because it is found in trace amounts in the skins of fruits. However, in most other countries including Canada, the ethyl acetate method is legally considered a chemical method.

Although more expensive, the ethyl acetate treatment is better at preserving coffee's rich taste. This is why Van Houtte buys ethyl acetate treated beans for our decaffeinated coffees.