This page last changed 2025.08.03 13:15 visits: 1 time today, 1 time yesterday, and 228 total times
There are several common methods used to decaffeinate coffee, each with different impacts on flavor and use of chemicals.
| Method | Chemicals Used? | Flavor Retention | Notes |
|---|---|---|---|
| Swiss Water Process | No | Excellent | Uses only water and osmosis. Popular among specialty roasters. Certified organic-friendly. |
| Carbon Dioxide (CO₂) Process | No | Excellent | Uses pressurized CO₂ to extract caffeine. Expensive but great flavor retention. |
| Ethyl Acetate (EA) / Sugarcane Process | Yes (natural EA) | Very Good | Uses naturally derived EA from sugarcane or fruit. Often called "natural decaf." |
| Methylene Chloride Process | Yes (synthetic) | Good to Moderate | Common in commercial decaf. Trace residues regulated. |
| Trichloroethylene (obsolete) | Yes (dangerous) | Poor | No longer used due to health risks. |
| Coffee Shop | Decaf Method(s) Used | Chemicals Used? | Flavor Retention | Notes |
|---|---|---|---|---|
| Starbucks | Methylene Chloride Process (most blends), Swiss Water (some Reserve) | Yes (MC) / No (SWP) | Good (MC) / Excellent (SWP) | Pike Place and most standard decaf use MC. Limited Reserve decaf may use SWP. |
| Peet’s Coffee | Water Process (Swiss Water for retail bags), MC for some café brews | Yes (MC) / No (SWP) | Very Good | Bagged beans typically use water process; check in-store for café methods. |
| Revival Café (Boston area) | Swiss Water or EA Natural (depends on roaster) | No / Yes (EA) | Excellent | Likely sources from roasters like George Howell or Tandem that use SWP or natural EA. |
| Tatte Bakery & Café | Typically Swiss Water Process | No | Excellent | Uses George Howell Coffee and similar roasters that favor chemical-free methods. |
MC = Methylene Chloride
SWP = Swiss Water Process
EA= Ethyl Acetate