How Does Decaffeination Affect Coffee Flavour?
One of the most common questions among decaf coffee drinkers is whether decaffeination significantly impacts a coffee’s flavour. Does the process of removing caffeine diminish its character?
The Decaf Project
The Decaf Project was an exciting initiative that gave coffee enthusiasts the unique opportunity to explore how different decaffeination methods influence the flavour of coffee. A single lot of coffee from La Virgen in Huila, Colombia, was divided into four parts: one part remained as the original caffeinated coffee, while the other three were decaffeinated using different methods—Carbon Dioxide (CO2), Ethyl Acetate (EA), and the Swiss Water Method.
In December 2024, the coffees were roasted and sold as tasting kits, allowing coffee drinkers to compare the original coffee with its decaffeinated counterparts. This project offered a rare chance for caffeine-conscious coffee lovers to delve into the fascinating world of decaffeination and taste how each process affects the coffee’s flavour profile.
Does Decaffeination Impact Flavour?
Decaffeination is a complex process that inevitably alters some of a coffee's original characteristics. Just as any post-harvest processing method—such as natural, washed, or honey processing—affects the final cup profile, so does decaffeination. While the goal of decaffeination is to remove caffeine while preserving flavour, the process can subtly change how a coffee tastes.
The Decaf Project Tasting Kit allowed participants to make their own assessments about which decaffeination methods best preserve the original coffee’s character. This hands-on approach to tasting was a valuable way to engage with the nuances of decaf coffee and appreciate how different processes impact the cup.
Our Approach to Roasting
When roasting The Decaf Project coffees, we aimed to roast all the samples to a comparable medium roast level. This ensured the differences in flavour came from the decaffeination processes themselves, rather than from variations in roast profiles.
On the cupping table, the coffees showed similar levels of acidity and balance, allowing their unique characteristics to shine. Each decaf displayed its distinct character, yet all were medium roasts that we would confidently serve to our customers.
Since some decaffeination methods affect the moisture content of the beans, slight adjustments were necessary. For instance, the EA and CO2 decafs had higher moisture contents, so we applied a bit more energy during roasting to ensure even development. Despite these small adjustments, the roast profiles remained very similar across all coffees.
Tasting Notes
We were impressed by how well all the decafs retained the character of the original coffee. While there were noticeable differences, the overall essence of the coffee shone through in each decaf. Below are our cupping notes for each coffee:
Original Coffee
- Body: Medium
- Acidity: Medium
- Tasting Notes: Stone fruit, berries, unripe plum, tomato, sweet
CO2 Process Decaf
- Body: Full, silky
- Acidity: Medium
- Tasting Notes: Stone fruit, tomato, sweet, jammy
EA Process Decaf
- Body: Medium-full
- Acidity: Medium-high
- Tasting Notes: Apricot, citrus, malty, sweet
Swiss Water Process Decaf
- Body: Medium
- Acidity: Medium
- Tasting Notes: Stone fruit, berries, malty, sweet
In summary, the decaffeination methods had the following impacts on taste for this coffee:
- CO2 Process: Bigger body and mouthfeel
- EA Process: Bigger body, brighter acidity, with a touch of malt
- Swiss Water Process: Balanced body, muted acidity, with a touch of malt
One consistent observation was that the sweet fruit aroma from the freshly ground coffee was noticeably muted in all the decafs compared to the original. This is a characteristic we often find with decaffeinated coffee.
Decaf Preferences and Observations
While the decaffeinated coffees were all excellent representations of the original, the differences in flavour were not insignificant. From tasting these coffees, we suspect many customers would form preferences for certain decaf methods based on their flavour priorities.
For us, we remain open to decaf coffees processed using any of these methods. However, there are certain trends we’ve noticed that might guide our selections in the future:
- If we’re looking for a brighter decaf with lively acidity and enhanced body, EA decaf tends to fit the bill.
- For a more balanced and approachable cup, Swiss Water decafs generally deliver with their subtle acidity.
- CO2 decafs are less common in the UK, but we will certainly keep an eye out for these, especially given the interesting a silky body and rich mouthfeel we tasted here.
Broader Implications of Decaffeination
The Decaf Project highlights the importance of understanding decaffeination methods, especially as more coffee drinkers turn to decaf options for health or lifestyle reasons. Decaf coffee has long suffered from a reputation of being inferior in flavour, but projects like this demonstrate how far the industry has come in creating exceptional decaffeinated coffees.
As specialty coffee roasters, we strive to showcase the best flavours a coffee can offer, regardless of its caffeine content. Decaf drinkers deserve the same quality and care in their coffee as those who drink fully caffeinated brews.
The choice of decaffeination method can play a significant role in shaping a decaf coffee’s final flavour. By understanding these processes, roasters and drinkers alike can make informed decisions about the decafs they select and enjoy.
Summary
Decaffeination does impact coffee flavour, but it doesn’t necessarily diminish it. With careful processing and roasting, decaf coffee can retain much of the character and complexity of the original bean. Projects like The Decaf Project help us explore these nuances and continue to elevate decaf coffee’s reputation.
For us at Calm Coffee Roastery, decaf is an integral part of what we offer. Whether it’s a balanced Swiss Water decaf, a bright and lively EA decaf, or a rich and full-bodied CO2 decaf, we believe there’s a decaf coffee for every moment. Have a look at our decaffeinated coffee options and you might just discover a new favourite brew—without the caffeine kick.