The Process
The principles that are utilized to decaffeinate coffee are similar, with variances occurring between manufacturers, depending on the decaffeination agent and manufacturing process that is employed. The following briefly outlines the process:
-the green beans are soaked or steamed in water;
-the beans are then exposed to a decaffeination agent which extracts the caffeine from the bean;
-the beans are removed from the caffeine-rich solution;
-in some cases, the caffeine is removed from the solution through a filtering system;
-the caffeine-free solution may be reintroduced to the beans to add flavour which has been inadvertently extracted
-the decaffeinated beans are then dried and are ready for roasting.
Decaffeination Agents
The following agents are used in the decaffeination of coffee:
-Carbon Dioxide
-Coffee Oil
-Ethyl Acetate
-Methylene Chloride
-Water
Naturally Decaffeinated
The term "naturally decaffeinated" refers to the decaffeination agent that is used. Currently, water, coffee oil and carbon dioxide are decaffeination agents which are considered to be part of a natural process and may therefore use this term.
Residual Caffeine Levels
It is impossible to remove all the caffeine from green coffee beans as it is a natural component. There are, however, regulations which stipulate maximum amounts of caffeine permitted in decaffeinated instant and decaffeinated roast and ground coffee.
Specifically, decaffeinated roast and ground coffee cannot contain more than 0.1% residual caffeine and decaffeinated instant coffee cannot contain more than 0.3% residual caffeine. The guidelines ensure that consumers of decaffeinated coffee are free from the effects of caffeine.
