DECAF… horror for some, dream for others

What is it about the word Decaf that sends shivers down the spines of avid coffee drinkers?

The negative view towards this decaffeinated drink stems from the main question, “What’s the point?” But can this opinion be debunked for the better?

Decaf was first discovered by Ludwig Roselius, a German coffee merchant that accidentally stumbled across this phenomenon after a shipment of coffee was drenched and ruined… or so it seemed. After much trial and confusion, researchers came to the conclusion that although the caffeine was removed, the taste had not been affected at a huge cost.

Since the 1900’s there has been three main decaf methods introduced:

1. Direct Solvent Method: Using chemicals to dissolve and extract the caffeine from the green bean.
2. Second Solvent Method: Uses carbon dioxide at a high pressure to extract the caffeine from the bean.
3. Mountain Water Process: Extracting the caffeine naturally using water from the mountains while maintaining the bean's flavour profile.

Yes, it may not be your typical cup of coffee, however for people wanting to reduce or remove caffeine from their diet, you might find yourself actually enjoying a Decaf! Yes, stranger things have happened…