3 Decaffeinated Coffee Methods You Should Know
Some people, for health or other reasons, cannot drink caffeinated coffee. For them, decaffeinated coffee is usually recommended. However, it’s important to know that decaf coffee still contains a small amount of caffeine — just in very low quantities.
A cup of decaffeinated coffee typically contains about 2–5 mg of caffeine, while a regular cup of coffee can have anywhere from 70–140 mg. So truly caffeine-free coffee doesn’t actually exist, but the difference is significant.
The three most well-known methods of producing decaffeinated coffee are:
- Solvent-based process
- Swiss Water Process
- CO₂ process
The goal of all three methods is to remove caffeine from the coffee beans while preserving the coffee’s authentic flavor and aroma. Let’s take a closer look at these processes in more detail.
Solvent-Based Process
In the solvent-based method of producing decaffeinated coffee, raw (green) coffee beans are first exposed to steam or soaked in hot water. This causes the cellular structure of the beans to open up, making it possible to remove caffeine using solvents.
The solvents most commonly used are ethyl acetate and dichloromethane (source: Coffee Obsession book). These solvents bind to the caffeine, so when the beans are rinsed, the solvent leaves together with the caffeine.
From a cost-efficiency standpoint, this is the most widely used decaffeination method. Its drawback, however, is that the solvents don’t always remove only caffeine from the beans. In some cases, this can lead to a slight loss in quality.
How Does the Solvent-Based Process Work Exactly?
The solvent-based method exists in two main variations:
Direct Method
Green coffee beans are steamed and then treated directly with a solvent. The solvent (most commonly dichloromethane) extracts the caffeine, after which the beans are steamed again to remove any remaining solvent residues.
Indirect Method
The beans are first soaked in hot water, allowing caffeine, aromatic compounds, and other water-soluble components to dissolve into the water. This water is then treated separately with a solvent, which binds to the caffeine. The remaining flavor compounds are returned to the coffee beans. As a result, most of the flavors are preserved while the caffeine is removed.
The final product is then dried and roasted, resulting in the well-known decaffeinated roasted coffee.
Is Solvent-Based Decaffeination Safe?
This is a valid concern, especially for those who switch to decaf coffee for health reasons. Dichloromethane, for example, can be toxic in large quantities, which is why many people are cautious about it.
However, it’s important to know that during the decaffeination process, dichloromethane evaporates when exposed to heat, and any remaining traces are kept well below the safety limits set by both the European Union and the FDA.
The ethyl acetate process is considered more “natural,” as this compound is also found naturally in fruits. Because of this, it is sometimes referred to as a “natural decaffeination method.”
Pros
- Inexpensive and fast process
- Widely available
- Flavors are relatively well preserved (especially with the indirect method)
Cons
- Many people are concerned about solvent residues
- Coffee aroma and nutrient content may be partially reduced
- Less environmentally friendly than the water-based or CO₂ process
In short: I personally wouldn’t make a habit of drinking decaffeinated coffee that has been processed using this method.
Swiss Water Process (also known as the Swiss Water Method)
This environmentally friendly decaffeination method was developed in the 1980s.
With the Swiss Water Process, coffee beans are also soaked in water as a first step. Unlike the solvent-based method mentioned earlier, no chemicals are used in this process.
The caffeine is removed using a water-based green coffee extract, or water that has been saturated with green coffee compounds. The caffeine-rich water is then passed through an activated carbon filter, which selectively removes only the caffeine.
The Swiss Water Process is not the most cost-effective method, which is why it is mainly used for high-quality and specialty coffees. Its biggest advantage is that it’s environmentally friendly, and during decaffeination, other beneficial compounds are not removed from the coffee — so the flavor profile remains largely intact.
How Does the Process Work Step by Step?
- Green coffee beans are soaked in hot water so that caffeine and soluble components (oils, flavors, acids) are released.
- The resulting water is filtered through activated carbon, which removes only the caffeine.
- This filtered water — now caffeine-free but still rich in coffee aromas — is used to decaffeinate a new batch of coffee beans.
- As a result, the caffeine is removed while the flavor compounds remain in the beans.
Why Is It Considered the Most Natural Method?
During the Swiss Water Process, no chemicals are used at any stage. The entire process relies on water, heat, and carbon filtration. Because of this, producers of organic and premium coffees often prefer this method.
You’ll often see labels such as “Swiss Water Decaf” on packaging, which serves as a guarantee of a clean and natural decaffeination process.
Pros
- 100% chemical-free
- Environmentally friendly technology
- Flavors and aromas are almost fully preserved
- Available with organic certification
Cons
- Higher production costs
- Longer processing time
- The final cup may sometimes taste slightly more “watery” than regular caffeinated coffee
CO₂ Process
As the name suggests, this method uses carbon dioxide (CO₂) to remove caffeine. During the process, CO₂ is placed under very high pressure, which changes its state and turns it into a liquid. Under this high pressure and with the help of liquid CO₂, the caffeine is extracted from the coffee beans.
This is the most expensive of the three methods. However, it’s also considered the process that best preserves the flavor profile of regular caffeinated coffee.
How Does It Work?
- First, the coffee beans are moistened and then placed into a sealed chamber.
- Liquid carbon dioxide is pumped into the chamber under high pressure (around 250–300 atmospheres).
- The CO₂ bonds only with the caffeine and does not extract the essential oils or flavor compounds.
- Once the caffeine has been removed, the CO₂ is transferred to an absorption chamber, where the caffeine is separated, and the CO₂ can be recycled and reused.
This method is considered the cleanest and most precise, and it is typically used in large-scale industrial production, such as for decaf products from major brands like Starbucks or Lavazza.
Pros
- No chemical solvents used
- Flavors and aromas are almost perfectly preserved
- CO₂ is recyclable, making it environmentally friendly
- Very low residual caffeine content
Cons
- Extremely expensive technology
- Only large manufacturers can afford it
- Not accessible for home use or small roasters
The CO₂ process is illustrated very clearly in the following video:
Is Decaffeinated Coffee Healthy?
Many people think that decaffeinated coffee is a “weaker” version of regular coffee, but that’s far from true. While it’s less stimulating due to the lack of caffeine, decaf coffee can offer several health benefits — especially for those who are sensitive to caffeine.
Health Benefits
Gentler on the heart and blood pressure
Decaffeinated coffee does not cause a sudden increase in heart rate or blood pressure, making it a safer choice for people with heart conditions, older adults, or those with hypertension.
Better sleep quality
Because it doesn’t stimulate the nervous system, decaf coffee is unlikely to interfere with sleep, which means it can be enjoyed even in the evening.
Easier on the stomach
Many caffeine-sensitive individuals experience acid reflux or heartburn. Decaf coffee generally has lower acidity, making it gentler on digestion.
Beneficial compounds are preserved
Decaffeinated coffee still contains antioxidants, such as polyphenols, which help prevent cell damage and reduce inflammation.
Safe to drink during pregnancy
During pregnancy, caffeine intake should be limited, so decaf coffee can be a good alternative for continuing to enjoy the taste and ritual of coffee.
Possible Drawbacks
Not completely caffeine-free
Even small amounts of caffeine can cause symptoms like heart palpitations or anxiety in very sensitive individuals, so it’s worth checking the exact caffeine content of the product.
Potential solvent residues
Although present only in safe amounts, some consumers prefer to avoid solvent-based decaf and choose coffee made using the Swiss Water or CO₂ process instead.
Milder flavor profile
Some flavor compounds can be lost during decaffeination, which may result in a less full-bodied or aromatic cup — especially with lower-quality brands.
Lack of the psychological boost
Caffeine triggers the release of dopamine in the brain, contributing to alertness and a positive mood. Without it, decaf coffee doesn’t provide the same energizing effect.
Who Is Decaffeinated Coffee Recommended For?
Decaffeinated coffee can be an ideal choice for:
- People who are sensitive to caffeine
- Those with high blood pressure or heart rhythm disorders
- Pregnant or breastfeeding women
- People prone to acid reflux or heartburn
- Anyone who wants to enjoy coffee in the evening
If you’d like to be gentler on your stomach but don’t want to give up coffee’s energizing effect entirely, try DXN Ganoderma coffees. They’re delicious, health-conscious, and your stomach will love them too.
