All about decaffeinated coffee
We have had a decaffeinated coffee in our range for several months now and that has been very well received by our customers! Many reactions we get are: " Wow, I always thought that decaffeinated coffee beans tasted bad by definition! " Fortunately, this is a thing of the past! So no more 'death before decaf'...
I previously wrote a blog about the process of decaffeinating, or decaffeinating. Now I would like to take you a little more generally on the subject of decaffeinated coffee. Everything you want to know.
What Is Decaffeinated Coffee?
Did you also think that decaffeinated coffee always tastes bad? Then I have good news for you, because this is certainly not the case. If this has been your experience so far, it says something about the coffee beans used rather than the decaffeinated part of it. If you use good quality green coffee beans, you often also get good quality decaffeinated coffee beans as a result.
Decaffeinated coffee does not exist.
Decaffeinated coffee beans are therefore coffee beans from which approximately 95% of the caffeine is removed after harvesting, but before roasting. There is no such thing as 100% decaffeinated coffee, but fortunately this is not necessary. According to the law, there may still be 0.1% caffeine in the coffee beans - this is really negligibly low and certainly not noticeable in your body.
How is decaffeinated coffee made?
This can be done in various ways. Our decaffeinated coffee is decaffeinated using the CO2 method , which is also known as the critical carbon dioxide method. As mentioned, all methods are done after harvesting and before roasting. So in theory you can make any (good) green coffee bean decaffeinated (low in caffeine).
Koffieengezondheid.nl writes the following about this method:
"In the critical carbonation method, the beans are dipped in water and swell. This releases the caffeine. Under very high pressure and low temperature, the caffeine is then dissolved. This is done with the help of carbon dioxide, better known as CO2. The carbon dioxide evaporates again by drying the coffee beans."
In our opinion, this is the most natural way to make coffee decaffeinated, without the use of hazardous substances such as the DCM method, which uses dichloromethane. This substance is extremely toxic and carcinogenic, but the makers of decaffeinated coffee using this method say it has no effect on the coffee drinker. However, we prefer to stay away from this and stick to decaffeinated coffee obtained through the critical carbonation method.
Is decaffeinated coffee healthier than regular coffee?
No, not necessarily. A moderate drinker of 3-4 cups of caffeinated coffee per day will not be exposed to excessive caffeine levels. If you drink a lot more coffee, it may be worth considering switching to decaffeinated coffee beans for part of your coffee intake.
Of course there are exceptions. If you notice yourself that after drinking coffee (in moderation) you get problems with, for example, heart palpitations, a raging feeling through your body or something else, you could try out whether this does not happen with a decaf variant.
People with high blood pressure, or women who are pregnant or trying to become pregnant, can also benefit from replacing their coffee with a decaffeinated variety.
Bet you don't taste the difference when you drink good decaffeinated coffee?
We've already 'buzzed up' quite a few people with it 😉. We think it's super good news that a lot of people actually don't taste the difference, as long as you make a quality decaf coffee in the right way. Would you like to read again how to make the perfect espresso? Then read this blog .
We can conclude that there is a lot (and increasing) interest in our decaffeinated coffee . Have you already tried it?