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Time to read 9 min
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Having become an afternoon ritual for some, or a health "constraint" for others, coffee decaffeinated is becoming more and more popular.
Most of you love the taste and smell of coffee, but don't want to experience the negative effects of caffeine on your body or sleep. (We also advise you to read our article on yerba mate 👀)
Decaffeinated coffee is therefore the obvious choice!
Yes, but what exactly is decaffeinated coffee? And how do you get it? Does it have the same benefits and aromas as regular coffee?
We'll explain everything to you!
Check off what you drank today and find out if a little decaf might be a better idea now…
Decaffeinated, or decaf for those in the know, is a coffee where 97% of caffeine has been removed using different extraction mechanisms. We therefore go from a cup with a caffeine level between 70 and 140 mg for a normal coffee, to a cup between 0 and 7 mg for a decaffeinated coffee. A cup of decaffeinated coffee is therefore not entirely caffeine-free, and people who are very sensitive to caffeine should still avoid decaffeinated coffee. However, the difference is obvious enough that it can have an impact on your body if you have sleep problems in particular.
Decaffeinated coffee appeared at the beginning of the 20th century. Decaffeinating coffee without altering its flavor or flavor is a challenge. coffee remains a fruit and is sensitive to handle. It is therefore a delicate and somewhat traumatic process for a coffee bean.
There are two recognized processes for decaffeinating coffee, each involving different methods: the chemical process And the natural process.
To begin with, we can reassure you that the standards governing chemical decaffeination processes are very strict. They guarantee minimal levels of chemicals that remain in the bean and have no impact on your health. Chemically decaffeinated coffee is therefore completely safe for you.He's just not popular.
There are two methods for this process:
If you choose, it is probably the best method of the chemical process.
The green beans are soaked in vats of very hot water, which removes the caffeine and flavor-rich oils. A chemical solvent is then added to the same water. As with CO2, the chemical solvent binds to the caffeine. The water is heated to a high temperature so that it evaporates along with the caffeine, while retaining the oils. The decaffeinated, flavor-free beans are then immersed in new vats of water, and the oils are added. The oils are then reintegrated into the beans.
This is the least expensive and fastest method, and therefore the most widely used commercially. The chemical solvents chosen are usually ethyl acetate or methylene chloride.
The beans are steamed to swell, giving the solvent more surface area to decaffeinate the beans. The coffee beans are then immersed in a vat of water containing the chemical solvent. The beans are filtered and then steamed to remove any remaining water or chemical solvent residue.
After decaffeination, regardless of the method chosen, the decaffeinated coffee beans are dried to return them to a normal humidity level, and then roasted.
As its name suggests, the so-called "natural" process does not involve no chemicalsThere are three methods, which are the only ones that can produce certified organic decaffeinated coffee, and which best preserve the aromas of the coffee.
The carbon dioxide method is similar to that carried out with chemical solvents. It is also rather expensive if not used for large quantities. It involves soaking the green beans in vats of hot water. High-pressure CO2 is then circulated through the vats. This attaches to the caffeine, which is then removed from the beans at the same time. The beans are then filtered, and the water is heated to a high temperature to evaporate the CO2 and preserve the caffeine. It can also be passed through an activated carbon filter.
It is THE most sought-after method and most often used by micro-roasters because it does not use no chemicals, which preserves the aromas of the coffee much better, and it removes 99.99% of the caffeine. Contrary to what one might believe, this method does not involve magically rinsing the beans with Swiss spring water, but it does originate from Switzerland. This is the longest method, it takes several dozen hours for the complete process.
One of the major advantages of this method is the recovery of wastewater and caffeine. Since the water is still saturated with coffee particles at the end of the process, it can be used again, and the caffeine is then used in the pharmaceutical and food industries.
It is also interesting to know that a similar, but less widespread, process exists: the mountain water method.The soaking water is then composed of glacier water, which makes the final product even purer.
Please note that Swiss Water® is a registered trademark, which guarantees the quality of the decaffeinated coffee used thanks to the process logo.
Regarding the process, the green beans are soaked in hot water. This releases the caffeine and coffee oils from the beans. The soaking water then passes through an activated carbon filter. This filter collects the caffeine without blocking the oils. The soaking water, saturated with oils, no longer contains caffeine. Therefore, when new beans are soaked, they will release the caffeine, but not the oils. This water is then used to continue decaffeinating batches of beans, one after the other! A beautiful ecological method! 🌿
Used in some certified organic coffees, this method is created from fermented molasses extracted from sugarcane. The fermentation of molasses will naturally create ethanol, which will then be combined with vinegar (acetic acid) to produce ethyl acetate (A.E.)
As with other processes, the coffee beans are subjected to hot steam to promote caffeine extraction. They are then immersed in a vat of water mixed with ethyl acetate obtained from sugar cane. This natural solvent will bind with the chlorogenic acids in the coffee, thus releasing the caffeine. This operation is repeated for 8 hours. The decaffeinated bean is then rinsed thoroughly with clean water to remove excess ethyl acetate.
Less well known than the previous two, but considered a good compromise.
| Process | Caffeine removed rate | Preserved aromas | Organic certification possible | Method |
|---|---|---|---|---|
| Swiss Water® | Up to 99.9% | ✅ Very well preserved | ✅ Yes | Water-based, without chemical solvents |
| supercritical CO₂ | Up to 99.9% | ✅ Well preserved | ✅ Yes | Gas under pressure |
| Ethyl acetate (natural) | About 97–99% | ⚠ Slight alteration | ✅ Sometimes | Natural solvent from fruit or cane |
| Methylene chloride | About 97% | ⚠ Aromas sometimes altered | ❌ No | Chemical solvent |
The main advantage of decaffeinated coffee is of course its low caffeine This makes it a great option for those sensitive to caffeine or whose metabolism doesn't absorb it well. Be careful, however, not to drink too many cups just because it's "decaffeinated": there's always a small amount left, and excessive consumption could produce effects similar to those of regular coffee.
On the well-being side, decaffeinated has less impact on adenosine , a key molecule in the regulation of our wakefulness and sleep cycles.Concretely? You can enjoy a decaffeinated coffee in the evening without compromising your night.
Nutritionally, decaffeinated preserves many of the benefits of classic coffee :
It remains rich in magnesium , good for the heart, brain and diabetes regulation.
It also contains lignans and of the chlorogenic acid , antioxidants that help better metabolize glucose and reduce oxidative stress.
It contributes to the liver protection , notably thanks to diterpenes (cafestol and kahweol), effective against certain toxins such as aflatoxin.
Additionally, decaffeinated coffee retains essential minerals: calcium, potassium, magnesium, iron, sodium as well as the vitamin B3 .
And the good news is that since the beans are decaffeinated before being roasted and ground, the taste remains very close to a classic coffee .
Decaffeinated coffee shares several disadvantages of classic coffee .
First, he can reduce calcium absorption by the body — about 4 to 6 mg of calcium lost per cup. In the long term, this can slightly increase the risk of fracture , especially in older people or postmenopausal women.
Another important point: decaffeinated also decreases the absorption of non-heme iron (that from plants). This phenomenon mainly affects women, who are often more prone to iron deficiencies. To limit this effect, it is advisable to drink decaffeinated coffee away from meals : about one hour before or two hours after, so as not to hinder the absorption of iron by the body.
Not all decaffeinated coffees are created equal — and there are real differences in terms of decaffeination method , origin , And aromatic profile, as seen previously. Here is a short practical guide to choosing the decaf that really suits you.
Not all methods are equal in terms of taste and respect for the grain:
| Method | Advantage | Avoid if… |
|---|---|---|
| To Swiss water | 100% natural, solvent-free | You want a very intense taste |
| supercritical CO₂ | Solvent-free, very clean | Little used for entry-level coffees |
| With solvents (methylene or ethyl acetate) | Economic method | You are looking for “clean label” decaf |
📌 At Ma Caféine, we favor gentle methods (water or CO₂), without chemical residues.
As with classic coffee, the origin of the bean, its cultivation altitude, its variety and its roasting influence the final taste :
You like sweet, floral coffees → Choose a light roasted South American Arabica
You prefer strong, chocolatey coffees → Go for a medium to dark roast, Ethiopia or Indonesia
Even decaffeinated, a good coffee can offer real subtleties:
Notes chocolate or hazelnut
Aromas fruity
Body round or silky
🧠 Tip: Don't choose your decaf "by default" - choose it like any good filter coffee or espresso.
Decaffeinated or not, what makes the difference is freshness.
👉 Look for her roasting date , not just the best before date. And avoid vacuum-packed decafs with a “flat” taste.
Looking for a good decaf without compromising on taste? We've selected decaffeinated coffees for you. clean, tasty and carefully roasted in Quebec .
Tu sais désormais tout sur le café décaféiné, ses bienfaits, ses limites, et comment bien le choisir.
Mais reste une question essentielle : as-tu vraiment besoin de caféine ce soir ?
On t’aide à y voir clair 👇
Tu hésites à prendre un café ce soir ? Réponds à ces 4 questions, on t’aide à décider.
Le café décaféiné contient-il encore de la caféine ?
Oui, le café décaféiné contient une petite quantité de caféine.Typically, a cup of decaf contains between 2 and 5 mg of caffeine, compared to 70 to 140 mg in a cup of regular coffee.
How is coffee decaffeinated?
There are several processes:
THE Swiss Water® (in water),
THE CO₂ process ,
The methods to chemical solvents (ethyl acetate, methylene chloride).
The first two are considered more natural and aroma-friendly.
Is the Swiss Water® process really chemical-free?
Yes. It's a 100% water-based, solvent-free process. It's certified organic and very popular with health coffee lovers.
Does decaffeinated coffee taste different?
A little. Modern methods, such as Swiss Water® or CO₂, however, preserve aromas better. Chemical solvents can alter the taste slightly, sometimes making it flatter.
Is decaffeinated coffee healthier?
It may be suitable for people sensitive to caffeine (hypertension, pregnancy, sleep disorders). However, it contains fewer antioxidants than regular coffee, but remains a good option.
Can I drink decaffeinated coffee in the evening?
Yes, that's one of its main benefits. It's ideal after dinner or at the end of the day, without interfering with your sleep.
Is decaffeinated coffee more acidic?
Not necessarily. Acidity depends mainly on the bean type, roasting, and brewing method. Some decaffeinated coffees are even milder than their caffeinated counterparts.
Also discover our gourmet infusions or our plant-based milks for a comforting caffeine-free latte.
Gaelle, store manager & marketing
Has a big weakness for espresso, but also cappuccino with Sproud pea milk.
Comments
It is a learning topic on the health benefits of Decaf Coffee. Thanks for sharing the useful blog. You mentioned the nutrients and health benefits and disadvantages of Decaf Coffee. Although I drink black coffee and reap its health benefits, I learned a lot about Decaf Coffee from your topic. From now I shall try to drink Decaf Coffee. How much Decaf Coffee can a heart patient drink daily? I like your blog and also prefer organic products.
Merci beaucoup pour l’information ça m’a beaucoup éclairé dans ma recherche
Bonjour, Merci pour votre excellent article qui permet de comprendre aisément les procédés de décaféinisation.
J’aimerai savoir si vous vendez également du café 100% biologique certifié.
Merci pour votre réponse. Cordiales salutations.
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