How is decaffeinated coffee prepared?

The pleasure of a expressed THE evening There’s something relaxing about it. The familiar smell, the gesture that has become ritual, the warmth of taxes in the hands. But this time no stimulating effect, just the pleasure of taste, the real one, that of your favorite coffee! Many still don’t know how we do it retire THE caffeine of a grain without taking away its soul, its essence. After telling you everything on the history and secrets of decaffeinated coffee, Café Méo lifts the veil on the mysteries of decaffeination process and undermines preconceived ideas.

The coffee decaffeination process: the 5 main phases

The principle for creating decaffeinated coffee beans seems simple: remove caffeinepreserves the aromas and natural oils. But in practice it all comes down to a delicate balance between time and craftsmanship. The coffee bean he must face the trial without ever losing his personality.

Phase 1: Selection of green beans

The coffee is decaffeinated before roasting. The bean is green, still tender. This is where decaffeination comes in.
Green grains they are inspected, weighed, analyzed. They must be able to resist heat, water, solvents or carbon dioxide without cracking or fading.

Phase 2: Humidification – opening the pores

THE cereals they are then immersed in large vats ofwaterfall heat. Water makes them swell, dilates their cells, gently opens their pores.
This is one breath before extraction. Too hot and the flavors fade; not enough, and caffeine stay attached.

The gesture must be measured, careful. This passage sets the tone for the whole process: slow, precise, respectful to preserve everything aromatic compounds.

Step 3: Caffeine Extraction

Here is the heart of decaffeination. Although there are many processes, the goal remains the same: to attract caffeine molecule. The bean remains intact, still imbued with its character. This process lasts several hoursunder the precise and severe control of temperature and the pressure.

Step 4: Rinse and dry

Once the caffeine is removed, the beans are thoroughly rinsed to get rid of it residues. Then comes the dryingslow, constant, until they return to the original humidity level.
It is in this moment that we feel, in the air of roastingthis sweet, vegetal smell.

Phase 5: Roasting and tasting

Once decaffeinatedthe wheat finds the flame again. There roasting gives it body and color.
This step is an art. THE master roasters adjust each profile based on the origin of the coffee, its decaffeination process, its density. The goal? Find the aromatic profile original and the depth of a classic coffee, without caffeine.

Chemical processes: the traditional way of decaffeinated

For a long time, the chemical processes have been the standard and are prevalent in the coffee industry. They use a chemical solvent to capture caffeine after soaking. Nowadays highly controlled, these processes are no longer methods of decaffeination of Cafés Méo, but they exist and mark the history of coffee.

The methylene chloride method

AND the oldest methods. THE solventafter soakingit binds to caffeine and separates it from the green bean. Then we rinse, dry and the grain is ready.

The effectiveness is convincing. Small aromatic loss, taste quite faithful. But perception chemical of his name – methylene chloride – gives it an image, logically, less natural.

The ethyl acetate method

This method is a little more Kind. THE’ethyl acetate comes from fruit. It captures caffeine, then evaporates naturally.
THE coffee obtained is round, slightly fruity. When the acetate is of natural origin it is called a «natural method». If it is syntheticIt is classified among chemical processes. But in both cases the result still depends on the skill of the roaster.

Decaffeination with water (Swiss Water®)

Everything is played herepure water. The beans remain soaked for a long time, the caffeine diffuses, then is filtered through activated carbon.
The secret is bath saturated with caffeinated aromas: allows it oils and aromatic compounds that remain in the bean.

This method is springpatient, efficient in his simplicity. The resulting coffee tastes the same wealth That classic coffeewith an extra sweetness. The aromas and essential oils are preserved.

Decaffeination with carbon dioxide (supercritical CO₂)

A modern methodprecise and completely safe! With CO₂, placed below high pressureit becomes a fluid capable of extracting caffeine without affecting the other molecules. No chemical solvents, no alterations. The bean retains its integrity, its shine, its strength and its aromatic identity.

The result? A expressive coffeeideal for automatic coffee machines.

Decaféinization “Sugar cane”

One touch Sweetcoming from Colombia. This method is a innovation recent. We use a ethyl acetate natural from the sugar cane.
This process gives the coffee a delicate, slightly caramelized flavor. It is a sensorial method, ecological and almost greedy. The coffee retains all its authenticity, with an extra tender note.

True or false? Let’s dispel decaffeinated coffee!

THE p’tit déca has long been the victim of preconceived ideas.
Decaffeinated coffee is bad for your health…

Fake. Modern processes are safe, strictly checked. No harmful residues, no traces of solvent. Just coffee, no caffeine.

• Decaffeinated coffee has no taste…

Encore false. With water or CO₂ methods, the flavor profile remains intact. At home DistortedTHE decaffeinated coffees they are roasted to the same standards as the others. Same balance, same pleasure.

There’s always a little caffeine left…
AND REAL. Between 0.1 and 0.3 %. Just enough to maintain the flavor, without exciting the nervous system. Perfect for the evening mug, a cup at the end of dinner.

The benefits of decaffeinated

THE decaffeinated coffee it has many activity. Less nervousness, more peaceful sleep, the same antioxidants of a classic coffee. Decaf is the still version of coffee.

THE decaffeinated it’s another way to have fun without giving up pleasure.
Chez Café Méoevery decaffeination method is a commitment! Decaffeinated coffee is not soulless coffee, but controlled and relaxing coffee.

What if the next evening’s coffee was from Méo?