Decaf before Death

Death before Decaf…

Decaffeinated coffee is enjoying a resurgence as the industry moves past outdated stereotypes. The old trope of “death before decaf” is losing its grip as more coffee lovers discover quality decaf options that don’t compromise on flavor. Globally, the decaf market, valued at $8.16 billion in 2023, is projected to reach $13.28 billion by 2030, growing at a rate of 7.2% per year. Today’s decaf is far from a compromise, catering to those seeking versatile, high-quality coffee for any time of day.

For specialty coffee, this shift to better decaf options is a critical evolution. Decaf’s rising profile enables the specialty industry to expand its reach, proving that the same level of craftsmanship, sourcing, and flavor integrity can be achieved without caffeine. By embracing high-quality decaf, specialty coffee affirms its commitment to inclusivity and excellence, showing that coffee’s complexity is for everyone, at any hour.

To meet diverse consumer demands, here are the top approaches used to decaffeinate coffee, plus a new development:

Swiss Water Process: A solvent-free method that uses hot water and charcoal filtration to remove caffeine while retaining much of the coffee’s original aroma and taste.

Direct Solvent Method: Common and efficient, this process uses FDA-approved solvents to extract caffeine before steaming the beans to remove any residual solvent. While widely used, it may reduce some of the beans’ subtler qualities.

CO₂ (Carbon Dioxide) Process: In this innovative method, pressurized CO₂ selectively removes caffeine while keeping the bean’s unique attributes intact, making it a favorite for high-quality decafs.

Low-Caf Varieties and Fungus Treatment: As demand for decaf rises, there’s also growing interest in low-caffeine coffee varieties. Some research focuses on cultivating natural low-caffeine species such as Laurina, Eugenioides, Aramosa, Racemosa and even Geisha is lower in caffeine, while recent studies exploring the use of specific fungi on coffee trees to reduce caffeine content before harvest. This approach offers exciting potential for farmers and roasters looking to expand caffeine-free options naturally. There’s also some rumblings of an approach where they can remove the caffeine compound from the plant, modifying the genetic structure all together.

A few things to note; 1, caffeine is a bitter compound which contributes somewhere around 1.2 to 1.6% of the cell structure of coffee, and therefore to the taste profile of the coffee. Certain coffees with lower caffeine content (such as Geisha) will inherently taste sweeter and possibly showcase more acidity. Often consumers who choose decaf are true Champions of coffee, enjoying the beverage for flavour, not for the “jolt” and therefore, we believe we need to serve better decaf, treat our decaf with more respect and ensure it’s properly calibrated in our cafes 2, caffeine protects the coffee plant, without it, it’s challenging to grow and more susceptible to pests, insects and other environmental factors.

As demand for decaf continues to grow, these methods highlight specialty coffee’s role in pioneering diverse and inclusive coffee experiences. By embracing the possibilities of decaf, specialty coffee is setting new standards for what a coffee without caffeine can—and should—be.

So, what do the boys think about decaf? Let’s get their take.

Dave’s Take;

In the specialty coffee world, decaf is becoming a main offering, not just a secondary option. As more people focus on balanced, health-conscious lifestyles, many are choosing to reduce caffeine and even alcohol. Specialty coffee roasters are responding by creating decaf options with the same quality and depth of flavor as caffeinated coffee.

Inclusiveness is a key value in specialty coffee, and reaching that goal means offering flavorful, low-caffeine choices to meet different needs. Decaf allows coffee lovers to enjoy a delicious brew at any time of day, from a mid-afternoon pick-me-up to an after-dinner treat, without the effects of caffeine.

Like wine, which is now appreciated beyond its alcohol content, coffee is also being valued for its flavors, origins, and unique qualities, not just as a source of caffeine. Specialty roasters see that decaf is more than a niche—it’s a way to make coffee enjoyable and accessible for everyone, at any time.

Cole’s Take;

I remember years and years and years ago a well known local food critic came into the cafe and ordered a decaf espresso. Terror went through my body as I never dialled in the decaf grinder, because hey, it’s just decaf… I panicked, completely rattled, tasted through a shot or two before serving him and from that day onward, always made sure my decaf grinder was on spec.

In 2020 I worked with Swiss Water Decaf to remove the caffeine from a Gesha and serve it in barista competition (you can see a video below which is kind of cringey for me to watch – it’s too complicated of a routine and doesn’t deliver quite the message it should have, in retrospect). I’ve been pretty bullish on low-caf and decaf coffees ever since I had the realization that coffee drinkers who enjoy this segment actually like the flavour of coffee, where the bulk of caffeinated-coffee drinkers in our market (Canada) don’t really care about the quality of the coffee, they want the caffeine…

So my take, is to take Decaf more seriously. Invest in your clients that drink Decaf or Low-caf options as they’re the true champions of coffee, enjoying this beautiful beverage for the flavours, not for the jolt.

Reading: Brazil’s Instituto Agronomico de Campinas (IAC) is advancing a long-term project to create arabica varieties naturally low in caffeine. By crossbreeding low-caf plants, IAC aims for a decaf coffee option that skips chemical processing. Early trails are promising, with commercial testing anticipated in a few years.

Watching: Watch Cole’s forward-thinking presentation on coffee’s future. Featuring what may be the world’s first caffeine-free Gesha, Cole rethinks coffee’s role by prioritizing flavour and inclusivity over caffeine. The message? Specialty coffee should be versatile and accessible, enjoyed by anyone, at anytime. (as mentioned, it’s an example of a routine that’s very complex, lacking a clear and decisive message for the judges or the viewer to take away. I wanted to explore and imagine what the future of coffee might look like if we as an industry stopped using caffeine as the entry conversation and began to lead into consumer conversations with a discussion around flavour, impact or geography)

Listening: Want to see how we work and recap the 2024 World Barista Championship? Check out the trailer for our new documentary, The Flower Story! Experience the intensity, skill, and passion behind the scenes as competitors prepare for the world stage. From countless hours of prep to the final moments, this film offers an unfiltered look at the journey

Brewing: I’m sitting at Fritz Coffee Company in Seoul, South Korea as I finalize this newsletter that Brother Dave did the majority of the work on—thanks Dave, kisses. I’m drinking a Honey Geisha from San Isidro, Costa Rica and just had a cappuccino with a natural S795 from India.

a submission sent to us this week thanks to Red Dela Dingco Tani from the Philippines. Rocking the triple Origami + Paragon set up. Not too shabby for a morning cup, or three

respond with a photo of your brew bar or get creative with an AI generated scene and we’ll feature and share in an upcoming week of BTD

Distance: Buy the Drip run club. Clocking some kilometers. Two people ran marathons this week, big ups to them. Help us push a few more kilometers through this week?

“Most people run a race to see who is fastest. I run a race to see who has the most guts.” – Steve Prefontaine

Want to join us as we hit the road? Let’s connect on Strava! or, join our Whoop group – just respond to the email and let’s grind together!