The three main processes for decaffeination use carbon dioxide, water or chemical solvents such as ethyl acetate, which is found naturally in fruit so it’s often referred to as a “natural process,” and methylene chloride - a solvent that also has industrial uses such as removing paint, but experts say that because it evaporates quickly, coffee drinkers aren’t exposed to any residue. Roasters either ship their own beans to these decaffeinating plants, known as tolling, or buy beans from the plants “off the rack.” (Large companies such as Kraft Foods Inc.

A handful of decaffeinators operate facilities in North America and Europe. And much of the onus of making a great decaf lies with the roaster.ĭecaffeination occurs after fruit picking and drying but before roasting. “Individual plants have perfected their technique, and they’re really good at it,” Giuliano says. The consequence is that flavor is altered, but decaffeinators constantly are tweaking their methods to better preserve flavor. To remove all that caffeine - 97% of it must be extracted to meet the international standard - the beans have to go through some distress they’re heated or steamed or soaked or exposed to chemicals. coffee consumption in 2005, up from 12% in 2000, according to the National Coffee Assn. The variety and quality of decaffeinated coffee have grown, roasters are paying more and more attention to their decaf offerings, and consumers are drinking more of it. It seems some have already gotten that message.

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