Good decaf processes.

Our Decaf coffees are done using the Sparkling water process. This method of decaffeination is a natural and gentle process which is also organically certified. Since we feel people should know a little more about what the process is, here we go!

In a laboratory back in a 1967 a scientist at the Max Planck Institute for coal research named Kurt Zosel was looking into ways in which to split mixed substances. By 1988 CR3 a company in Germany who specialised in decaffeination further developed Mr. Zosel’s method by using naturally occurring carbon dioxide coming from prehistoric underground lakes. This carbon dioxide combined with water allows for the caffeine to be absorbed and thereby removed from the coffee.

Going a bit deeper.

The process starts with the green beans entering a pre-treatment vessel where the coffee is cleaned and moistened using water opening the coffees pores encouraging the mobility of the caffeine molecules.

Once the coffee is submerged in water this is where the pressurised carbon dioxide is added making it a fizzy (or sparkling) mixture.

As the carbon dioxide bubbles through the water and coffee it acts like a magnet collecting the mobile caffeine molecules.

When this stage is complete the fizzy water enters an evaporator, this removes the caffeine rich carbon dioxide from the water, the water can then be used again for another cycle until the coffee is at the right level.

The coffee is then put into a dryer and its moisture is brought back to its original level. 

 Benefits

With this process it reduces the health risks that you may incur ones using chemicals as this process uses only natural and recyclable means.

All this results in why this method ensures you get the best parts of the coffee from flavour, aroma and quality which is important to do so when dealing with flavoursome speciality coffees.