Let's Talk Decaf
How to Choose a Decaf Worth Drinking
Decaf has a reputation problem. We'd like to challenge it.
Decaf divides opinion. A lot of people assume that taking the caffeine out means taking the point out — and that decaf is, by definition, second-rate coffee. For years that reputation was fair, because most decaf was made from tired, low-grade beans and roasted without much care.
We see it differently. We give our decaf exactly the same attention as every other coffee we roast — the same quality of green beans, the same small-batch roasting, the same weekly roast-to-order freshness. Treated properly, good decaf can be every bit as sweet, balanced and satisfying as a caffeinated cup. In fact, many of our customers can't tell the difference between our Peru single origin and our Peru decaf.
It starts with great green coffee
Good decaf starts the same way as any good coffee: with carefully sourced, specialty-grade green beans. The decaffeination comes after sourcing, not instead of it. If the coffee going in isn't good, no process will rescue it — so we begin with beans we'd be happy to roast with the caffeine left in.
There's a freshness point worth knowing, too. Decaf has been through an extra process before it ever reaches the roaster, which means it can lose its edge a little faster than regular coffee. So freshness matters more with decaf, not less — which is exactly why we roast ours weekly to order rather than leaving it sitting on a shelf.
How decaf is actually made
To take the caffeine out, our green beans take a detour on their way to us — via one of the world's leading green coffee processors, CR3 in Bremen, Germany, a specialist with over 80 years of experience. There are three main ways to remove caffeine, and they are not equal:
1. Solvent process (methylene chloride / ethyl acetate).
The fastest method, favoured by the big chains. The beans are soaked and washed in a solvent that strips out the caffeine — but it also strips out oils and flavour compounds, which then have to be reintroduced. It does the job, but it's not how we'd choose to treat good coffee.
2. Swiss Water process.
A solvent-free, water-based method that removes around 99.9% of the caffeine using an activated charcoal filter. A clean, well-regarded process.
3. Natural CO2 process (also called sparkling water decaf) — our choice.
A gentle, all-natural, certified-organic process that removes 99.9% of the caffeine while holding on to the aromas and flavours that make coffee worth drinking. Liquid CO2 targets the caffeine specifically and leaves the good stuff behind. It's the slowest of the three — six to seven days — but to us it's worth the wait. (The caffeine that's removed doesn't go to waste, either; it's refined and sold on to the soft drinks industry.)
Why ours tastes good — and slightly sweeter
Here's something that surprises people: our decaf often tastes a touch sweeter than the caffeinated version. That's not a trick — caffeine is naturally bitter, so taking it out lets more of the coffee's natural sweetness and aroma come through.
The rest comes down to care. A lot of cafés let their decaf down at the final hurdle by using pre-ground beans or treating it as an afterthought. We grind fresh and brew it with the same attention as everything else. Good beans, a gentle process, fresh roasting and proper handling — that's the whole secret.
How to choose a good
decaf
If you're buying decaf online, a few things make all the difference:
1. Look for a roast date, not just a best-before.
Freshly roasted decaf tastes noticeably more vibrant. We roast weekly to order.
2. Check the process.
Natural CO2 and Swiss Water keep more flavour than solvent methods.
3. Start with quality beans.
Specialty-grade, single origin decaf will always beat a generic supermarket bag.
How to brew it
Decaf works across every brew method — you just want to play to its strengths:
1. Espresso:
a balanced, sweet, full-bodied shot. Our Peru decaf cuts through milk beautifully, so it's a lovely flat white or latte.
2. Filter, cafetière or pour over:
clean and mellow, easy to drink black or white. Great for an unhurried afternoon cup.
It's the perfect choice when you fancy another coffee later in the day without it keeping you up.
