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PLUM, TOFFEE, DARK CHOCOLATE
I’ve got a decaf in, yay, at last.
I’ve not managed to source a decent decaf for at least the last 18 months. Really pleased to have one in now. This example is a sparkling water process, and fairly fruit forward for a decaf, it’s good. Roasted medium it should brew well in all methods and thanks to the decaffeination method avoids any of the excessiveness darkness and oil you might sometimes find with a decaf. Enjoy, drinks lots of it, just before bed.
Process – Sparkling Water Decaf
This method was first discovered by scientist Kurt Zosel at the Max Planck Institute for Coal Research in 1967 while exploring new ways to separate mixtures of substances. In 1988, the German company CR3 developed the process for coffee decaffeination. It uses natural carbon dioxide (sourced from prehistoric underground deposits) combined with water under sub-critical conditions, creating a highly effective solvent for caffeine extraction.
This gentle, natural, and organically certified process preserves the coffee’s flavour and aroma, as CO₂ selectively removes caffeine while leaving other compounds intact.
Process Overview
Pre-treatment: The green beans are cleaned and moistened with water before entering a pre-treatment vessel. As they absorb water, the beans expand, opening their pores and mobilising caffeine molecules.
Extraction: The beans are then exposed to pressurised liquid CO₂, which combines with water to form “sparkling water.” The CO₂ circulates through the beans, drawing out the caffeine.
Separation: The caffeine-rich CO₂ passes into an evaporator, where caffeine is separated from the water. The now caffeine-free water is recirculated for another extraction cycle.
Repetition: This cycle continues until the desired residual caffeine level is achieved.
Drying: Once complete, the beans are dried back to their original moisture content and are ready for roasting.
Benefits of the Sparkling Water Process
The caffeine extraction agent is entirely natural, making the process organically certifiable and free of harmful chemicals.
CO₂ selectively removes caffeine without affecting carbohydrates, proteins, or aromatic compounds—preserving the coffee’s full flavour and aroma.
The cellular structure of the green and roasted beans remains unchanged, which is ideal for maintaining quality in specialty coffees.
All by-products are 100% natural and recyclable, ensuring an environmentally sustainable process.