Decaf Doesn’t Mean Boring: A Simple Guide to Speciality Decaf Processing
Welcome back, another guide and walk through of coffee processing, this time it’s time to learn about decaf!
We will go through the different types of decaf processing, the differences in taste and profile and a whole lot more, so grab a brew, take a seat and enjoy reading.
Let’s be honest—decaf gets a bad reputation a lot of the time because the majority of it tastes awful.
For years, it’s been the punchline of the coffee world. Watered down. Bitter. Lifeless. The “why bother?” cup. But times have changed, and speciality coffee is bringing decaf into the light it deserves.
So if you’re a caffeine-sensitive sipper or just looking to enjoy an extra cup without the jitters, you’ll want to know how your decaf was actually… de-caffeinated. Really, it’s not magic. It’s science. And a lot of love.
Here’s your simple guide to the most popular speciality decaf processing methods out there:
1. Sugarcane / Ethyl Acetate (EA) Process
AKA: The Colombian King
This one’s big in Colombia, and for good reason—it uses natural ethyl acetate, a compound found in sugarcane (and fruits like bananas), to remove caffeine. Here’s the gist:
- Coffee is steamed to open up the beans.
- EA is used to bond with the caffeine and pull it out.
- The beans are steamed again to remove any leftover EA.
Why we like it:
- It’s naturally derived.
- It tends to preserve sweetness and body.
- You’ll often find soft fruit, caramel, or chocolatey vibes.
Flavour Profile: Round, sweet, and clean—like the regular version, just… decaf.
2. Swiss Water Method
AKA: The Purist’s Decaf
This one sounds fancy (and it kind of is). It’s all done with just water, time, and a whole lot of filtering. No chemicals involved.
- Green beans are soaked in water.
- That water pulls out the caffeine and the flavour compounds.
- Then they use that flavour-rich, caffeine-free water to decaffeinate new batches—so flavour stays, caffeine goes.
Why we like it:
- It’s 100% chemical-free.
- Popular with organic and health-conscious drinkers.
- Gentle on delicate flavour notes.
Flavour Profiles: Balanced and mellow, often with nutty, floral, or soft berry undertones.
3. CO2 (Carbon Dioxide) Process
AKA: The Sci-Fi Method
This one’s all about high-tech processes. It uses pressurised CO2 to extract caffeine without touching the flavour compounds as much.
- Green beans depulped and are then soaked and then placed in a big tank.
- Pressurised CO2 acts like a magnet for caffeine.
- The CO2 is then removed and reused, leaving the beans caffeine-free and full of flavour.
Why we like it:
- Super precise.
- Often used for larger, more commercial batches, but has been gaining traction in speciality coffee.
Flavour profile: Clean and vibrant, with a surprising amount of complexity left intact.
4. Methylene Chloride (MC) Process
Yes, this one uses a solvent that sounds sketchy—but it’s actually safe and commonly used in the food industry. Speciality coffee doesn’t use this as much anymore, but it still pops up here and there.
- The MC binds to the caffeine molecules and pulls them out.
- The beans are steamed to remove any trace of the chemical.
Why we like it (when done well):
- Very efficient at preserving flavour.
- Often more cost-effective.
Flavour Profile: Rich and smooth, but more often found in commercial blends than high-end single origins.
So… Which One Should You Go For?
Honestly? It depends on your taste and your values.
- Want something natural and sweet? Try a Sugarcane EA decaf.
- Prefer chemical-free and smooth? Go Swiss Water all the way.
- Into techy precision? CO2 is your go-to.
- Just want solid decaf at a good price? You might bump into MC—but maybe keep it for blends.
Final Thoughts
Decaf isn’t an afterthought anymore. With better processing methods and higher quality beans being used, some decafs now stand toe-to-toe with their fully-caffeinated counterparts.
So go ahead—sip your decaf proudly. Your taste buds (and your nervous system) will thank you if you know what I mean.
Where to Find Great Decaf in the UK?
Now that you know how the magic happens, here are some UK-based roasters absolutely crushing the decaf game:
- Square Mile Coffee (London) – Their seasonal Kenyan Decaf Espresso is EA processed and honestly tastes like candy. No compromise on flavour.
- Colonna Coffee (Bath) – Always pushing boundaries, Colonna offers super interesting EA and Swiss Water decaf. Expect complex flavour notes and gorgeous roast profiles.
- Origin Coffee (Cornwall) – Their Atlas Decaf is smooth, chocolatey, and comforting—perfect for everyday drinking.
- Meletius Coffee Roasters – Wimbledon – A solid brew all around, a nice crispy apple acidity and a nice smooth chocolaty finish.
- Round Hill Roastery – (Midsomer Norton) – Galeras Decaf. This one is one of our favourites. When trying it at their roastery in Somerset, I was blown away that this brew was decaf! A solid, funky all-rounder.
- Dark Arts Coffee (London) – For the more rebellious coffee lover, they offer interesting and unusual decafs with a funky, unusual twist.
One Last Sip
Decaf is no longer the dull cousin in the coffee family. Whether you’re chasing flavour without the buzz or just want to sip into the evening, there’s a decaf out there waiting to surprise you.
So go ahead—sip your decaf proudly. Geek out on the process, find a roaster you love, and treat yourself to a cup that tastes as good as any fully caffeinated brew. This is decaf’s glow-up era, and it’s tasting better than ever.
If you’d like to check out our other coffee processing article, be sure to check it out here for more information on the pure caffeinated coffee processing methods!
Until next time, I’ll catch you on the next one!
