Decaf Espresso: What It Is and How It's Made

Many “serious” coffee drinkers have made a habit out of looking down on decaf coffee and its use for espresso. The perception is that it’s flat, lacks flavor, and can’t produce a quality shot, the reality is much different! The processes used to remove caffeine from coffee have evolved a lot in the last couple of decades, and while you may have had some poor shots with decaf in the past, these days you might not even notice the difference!

What Is Decaf Espresso? (And Is It "Real" Espresso?)

Decaf espresso might sound like a wholly different drink than a classic Italian shot, but there’s a couple of different things going on with this naming. First, decaffeinated espresso is just a decaf coffee bean that is ground for espresso then pulled as a shot. You could make a decaf shot using any decaffeinated bean, which is achieved through the way the bean is processed. The good news too is that modern decaffeination processes are really exceptional, and many coffee drinkers can’t tell the difference between decaf and regular. This is good for those seeking a latte or americano in the evening, or for caffeine-sensitive coffee drinkers.

How Is Decaf Coffee Made? The 4 Main Decaffeination Methods

So how is decaf espresso made? There are a few different processes for achieving decaffeinated coffee. Let’s take a look at them.

The Swiss Water Process

Swiss Water Process is one of the most popular decaffeination processes among specialty roasters. This process uses activated charcoal filters and a method of moving water into a bath for the coffee beans and then pulling it through those filters to remove caffeine from the beans via diffusion. The result is a flavorful decaf coffee bean without the use of chemicals. The one downside to this process is that it can have a minor effect on flavor, but this is often compensated for by processors in selection and roasters during the roasting process.

Swiss Water and other chemical-free decafs are common in specialty coffee, and a few of our favorites land here: Counter Culture Coffee - Slow Motion Decaf, Camber Coffee - Goodnight Moon Decaf, Caffe Ladro - Ladro Decaf, Wonderstate Coffee - Organic Star Valley Decaf, Doma Coffee - Jackie Oh, and Temple Coffee Roasters - Decaffeinated Colombia.

The CO2 Process

While it is expensive, the CO2 process is generally considered the best way to remove caffeine without affecting the flavor of the bean. First, beans are steamed to make them permeable, then the beans are bathed in liquid CO2 that’s in a subcritical state (so carrying properties of a gas). As the CO2 converts to gas it removes the caffeine from the coffee. It’s a complex chemical process that doesn’t actually use any chemicals, resulting in an excellent decaf coffee. This method is less common because it is so costly, but worth it for those that can afford it.

The Direct Solvent Process (Methylene Chloride or Ethyl Acetate)

The most common method of decaffeination uses a chemical solvent that binds with the caffeine for removal. This process typically uses ethyl acetate, naturally derived from fruit, or methylene chloride, which is synthetic. While both are FDA approved and considered safe, this method does concern some drinkers. We do agree that this method of processing is safe, but it’s completely understandable to go for chemical free methods like those above (and they do tend to result in better flavor).

The Indirect Solvent Process

This method doesn’t see the beans ever directly contact the solvent. Instead, beans are boiled in water, which strips the caffeine and many of the molecules that produce the flavor. Then, the beans are removed and solvent is introduced to the caffeine rich water to strip it. Finally, beans are reintroduced to the water after the now caffeine-rich solvent is removed from the water to regain their flavor. You do sometimes see this method marketed as a "natural decaffeination,” so it’s helpful to understand what that means. In general, this method preserves flavor better than direct solvent processing, but not as well as CO2 processing.

Does Decaf Espresso Taste Different?

The honest answer here is that decaf espresso can taste a bit different depending on the method used to remove the caffeine. The real question is does it taste bad compared to a caffeinated cup, and to that we would say that it really depends on your palate and the process used. Higher quality decaffeination processes produce excellent coffee, so you don’t have to worry that you’re stuck with subpar flavor if you can’t have the caffeine. For espresso brewing you might notice slight differences in aroma and less prominent crema, but you should still get quality shots from quality beans. Just like any coffee, decaf flavor is mostly dependent on the quality of the beans and the roaster, so don’t write it off if you get a bad cup here and there.

Shop Decaf Coffee at Seattle Coffee Gear

We treat our decaffeinated coffee selection just like any of the roasts we carry. This means that we curate what we keep on our shelves carefully based on quality and flavor. We often stock Swiss Water Process and CO2 processed decaf coffees, so keep an eye on our rotating selection if you’re curious about this process. Our catalog is also a great way for anyone new to decaf espresso and coffee, because you can trust that what we stock is worth brewing on a specialty setup, and not just an obligation.

Frequently Asked Questions