Decaf – Ever Wondered How It’s Done?

Decaf – Ever Wondered How It’s Done?

September 01, 2019

Sometimes you want to enjoy a cup of coffee before night falls. Caffeine, however, is known to prevent most (not all!) people from falling asleep. The solution of course is decaffeinated coffee, or decaf as we like to call it. We know it exists, we know it is often as tasty as the caffeinated one. However, how is it done?

Now, the first person to hit upon a practical decaffeination method was Ludwig Roselius, the head of the German coffee company Kaffee. Roselius discovered the secret to decaffeination by accident around 1900 when a shipment of coffee had been swamped by seawater in transit. In essence, the caffeine but not the flavour had been “sucked” out by the sea water. Roselius, being German, worked out an industrial method to repeat it by steaming the coffee beans with various acids before using the solvent benzene to remove the caffeine. And the rest, as they say, is history.

Zoom forward to 2019, and you realise that little has changed in terms of approach. However, the process is and remains very complex with four preferred techniques having emerged ever since: 1) the Indirect–Solvent Based Process; 2) the Direct–Solvent Based Process; 3) the Swiss Water Process; and 4) the CO2 process.

Moving Beans uses the Swiss Water Process, which is a chemical-free water decaffeination process that was pioneered in Switzerland in 1933. This particular method of decaffeination is different in that it does not directly or indirectly add chemicals to extract the caffeine. It rather relies entirely on two concepts to decaffeinate coffee beans: solubility and osmosis.

It begins by soaking a batch of beans in very hot water in order to dissolve the caffeine. The water is then drawn off and passed through an activated charcoal filter. The porosity of this filter is sized to only capture larger caffeine molecules, while allowing smaller oil and flavour molecules to pass through it.

Now, counterintuitively, the flavourless caffeine-free beans are discarded; however, the flavour-rich water is reused to remove the caffeine from a fresh batch of coffee beans. Since this water is already saturated with flavour ingredients, the flavours in this fresh batch cannot dissolve; only caffeine moves from the coffee beans to the water.

The result is decaffeination without a massive loss of flavour. Enjoy Moving Beans' decaf coffee offer, which is rich in taste whilst not keeping you awake at night. And, it comes in fully compostable coffee pods!



Leave a comment

Comments will be approved before showing up.


Also in Our Moving Beans Blogs

10 Truths We Never Ever Were Told About Coffee!
10 Truths We Never Ever Were Told About Coffee!

January 15, 2021

Next time you are at your preferred coffeehouse and somebody captures your eye, here are 10 fascinating coffee curiosities that you can utilise to start a conversation. First, coffee is thought to be an aphrodisiac. Research studies have actually revealed that coffee can increase endurance and the total length of intimate sessions due to the fact that it has a high dosage of caffeine and other different alkaloids.

Read More

What is the aroma of coffee? Is aroma and flavour the same?
What is the aroma of coffee? Is aroma and flavour the same?

January 01, 2021

What is the aroma of coffee? Is aroma and flavour the same? Aroma is one of the primary coffee qualities denoting a coffee's flavour along with body, acidity, sweetness, bitterness, and aftertaste. A coffee's aroma is one of the main categories used by professional coffee tasters (cuppers) to judge the quality of a coffee.

Read More

How do you evaluate the flavours of a coffee?
How do you evaluate the flavours of a coffee?

December 15, 2020

So, how do you evaluate the flavours of a coffee? Tasting something and being able to describe it analytically is both difficult and requires specific experience; that’s why it tends to be a little bit scary for many at the beginning.

Read More