Decaf coffee that actually tastes like coffee: here's how it's possible

Watery, cardboardy, chemical — these are the words that come to many people's minds when the conversation turns to decaffeinated coffee. Perhaps you too have been disappointed by some supermarket-shelf brew that bears no resemblance to coffee whatsoever. The experience is so common that it has given rise to a stubborn myth: decaf coffee can't be any good.

The truth, however, is that a quality decaf coffee is full-bodied, nuanced and tastes like… well, real coffee. Here at Rogers Coffee we roast exactly that kind every week. We know that the secret to first-class decaf isn't magic — it rests on two things: a top-quality green bean and a gentle, modern process.

It's time to let go of the preconceptions. Let me explain where decaf's bad reputation comes from and how, as a small-batch roastery, we make sure your evening cup is a genuine coffee experience too.

Why does decaf coffee have such a bad reputation?

Decaf's bad reputation isn't plucked out of thin air — it's been earned through the mistakes of the past. Decades ago, caffeine was often removed with powerful chemical solvents such as methylene chloride. Although the processes have since become safer, those solvents weren't selective — along with the caffeine, they also took away much of the coffee's more delicate and delicious aromas.

A second, and perhaps even more significant, reason lies in the raw material. The coffee industry has long thought that the cheapest, lowest-grade coffee was the kind worth processing into decaf. The assumption was that no one would notice the difference anyway, because the process itself weakens the flavour so much. This created a self-feeding spiral: because poor beans were chosen for decaf, the result was poor, which only reinforced the image of decaf as bad coffee.

When the starting point is an old, bitter and defective bean, the result can't be good. Not even with caffeine.

The secret lies in water (and carbon dioxide)

Fortunately, times have changed. Today's specialty coffee industry uses methods developed specifically to preserve flavour. The two best-known and most gentle approaches are the Swiss Water Process and the CO2 Method.

Swiss Water Process: This method uses no chemical solvents at all. The green beans are soaked in hot water, dissolving the caffeine and flavour compounds into the water. This first batch of beans is thrown away. The water, now full of the coffee's flavour compounds (but also caffeine), is filtered through an activated carbon filter. The filter catches the caffeine molecules but leaves the flavour compounds in the water. The result is a caffeine-free extract saturated with coffee aromas, known as GCE (Green Coffee Extract).

The next batch of new, caffeinated beans is submerged in this GCE solution. Because the solution is already saturated with flavour compounds, only the caffeine dissolves out of the beans into the water — the flavour stays in the bean. The result is a decaffeinated bean that has retained almost all of its original character. Ingenious and natural.

CO2 Method: The carbon dioxide process uses carbon dioxide in a supercritical state, which is an excellent and selective solvent. With the help of pressure and temperature, the carbon dioxide is brought into a state where it has the properties of both a liquid and a gas. In this state it penetrates the coffee beans effectively and binds mainly the caffeine molecules to itself, leaving the larger flavour and aroma molecules alone. When the pressure is lowered, the carbon dioxide returns to a gas and evaporates, and the caffeine can be collected. The method is extremely gentle and effective.

A quality green bean is the be-all and end-all — in decaf too

Even a finely tuned process won't save a poor raw material, though. That's why we at Rogers Coffee approach it the other way around.

For us, it's a given that the raw material for decaf coffee has to be just as high-quality specialty coffee as for our other roasts. We carefully choose the origin and the farm our coffee comes from. At the moment our selection includes a decaf Brazil, which is a perfect example of this philosophy. It's sweet, nutty and full-bodied — exactly the way a good Brazilian coffee should be.

When the high-quality decaf green beans arrive at our roastery in Pietarsaari, we treat them with the same respect and expertise as all our other coffees. With the roast profile, we draw out the bean's best qualities, highlighting its natural sweetness and balance. We always roast the coffee in small batches to ensure freshness. The result is a cup of coffee where you can't taste the absence of caffeine.

How do you brew the perfect cup of decaf coffee?

So how do you brew a quality decaf? Simply: exactly the same way as any other good coffee.

A quality decaf coffee behaves and tastes like specialty coffee generally does. Brew it exactly the same way as your favourite coffee:

• As filter coffee: Use your usual dose (our recommendation is 60 g of coffee per litre of water) and enjoy the clean flavours.
• As espresso: Grind fine and extract a full-bodied espresso with a thick crema. Our decaf Brazil also works wonderfully as espresso, producing a nutty and chocolatey shot.
• In a moka pot: Let it brew for about 4 minutes and enjoy a full-bodied, rich mouthfeel.

The key is the same as always: use fresh, freshly ground coffee and clean, fresh water. You'll find more brewing tips on our blog.

Don't just take our word for it — try it yourself

Myths are best broken by tasting. The only way to truly know what an excellent decaf coffee tastes like is to try it yourself. We understand that buying a whole bag might give you pause if your previous experiences have been poor. That's why we offer handy 90-gram coffee sample packs, which let you experiment and find new favourites with a low barrier to entry.

You can also come and taste our coffee prepared by a professional at Fiika Café in Pietarsaari. We make all the café's coffee at our own roastery, and our baristas are happy to show you how to get a delicious espresso or cappuccino out of decaf coffee.

Give quality decaf coffee a new chance. When it's roasted from a quality bean and handled gently, it isn't a compromise but a genuine coffee pleasure.

Frequently asked questions

Does decaf coffee contain any caffeine at all?

Yes, but only vanishingly small amounts. No process removes caffeine 100 percent. Under EU legislation, coffee labelled as decaffeinated may contain at most 0.1 % caffeine of the roasted coffee's dry weight. In practice, a cup of decaf coffee contains only a few milligrams of caffeine, while a regular cup typically has 80–100 mg. The amount is so small that it usually has no noticeable stimulating effect.

How is the caffeine removed from Rogers Coffee's coffee?

For our decaf coffees, we choose only beans whose caffeine has been removed using modern, gentle methods, such as the Swiss Water Process or the CO2 Method. We don't accept coffees treated with chemical solvents into our selection. What matters most to us is that the coffee's original, high-quality flavour profile is preserved as well as possible. This guarantees a clean and nuanced taste experience without any off-flavours.

Can I use decaf coffee to make espresso?

Absolutely. A quality decaf specialty coffee works as espresso just as well as a regular one. It requires the same fine grind and the correct extraction time. Our decaf Brazil coffee, for example, produces a thick crema and a full-bodied, chocolatey and nutty espresso that's excellent enjoyed on its own or as the base for milk drinks such as cappuccino or latte.

Does decaf coffee taste exactly the same as regular coffee?

While modern processes are gentle, decaffeination can slightly soften the coffee's brightest and most acidic nuances. The difference is often so subtle, however, that many people wouldn't be able to tell the coffees apart in a blind tasting. In our experience, an excellent decaf coffee is always a better choice than a mediocre regular coffee.

Why is quality decaf coffee often more expensive?

The higher price comes from two reasons. First, the decaffeination process itself is an additional, complex and cost-increasing step before roasting. Second, when high-quality and more expensive specialty-grade green coffee is chosen as the base for decaf — as we do — instead of cheap bulk coffee, the starting price is higher too. Quality is worth paying for, though, because the difference in flavour is enormous.