Not all decaf is created equal. 🎯 The way caffeine is removed dramatically affects the final flavor in your cup.
Here are the 4 main methods used to make decaf—and what they mean for your taste buds:
➡️ Swiss Water Process: 100% chemical-free. Uses water + carbon filters. Flavor: clean and mild. Popular among organic lovers.
➡️ CO2 Method: High-pressure CO2 selectively extracts caffeine. Keeps complex flavors intact. Often used for specialty beans.
➡️ Methylene Chloride or Ethyl Acetate (Solvent-Based): Efficient and cost-effective. Flavor retention depends on control—but can raise questions over trace residues (though legally safe).
➡️ Natural Ethyl Acetate Method: Sourced from sugarcane or fruit. Touted as “natural decaf.” Retains sweetness and fruity notes.
📈 Want full-bodied complexity? Try CO2. 🌱 Prefer clean and chemical-free? Swiss Water might be your best bet.
💬 Flavor vs. process—which matters more to you when picking a decaf?
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