Death before Decaf?

Opinions regularly heat up around Decaf. But there are various reasons why people try to avoid caffeine and therefore switch to Decaf. Because they don't want to give up coffee as a concept (it's pretty great, after all). After all, coffee (along with beer) is the most popular drink among Germans (and worldwide anyway).

Whether you should consume coffee during pregnancy (in principle to be clarified with a doctor in any case), or whether Decaf is the better choice, we will clarify in this blog article.

Finding a really good Decaf is not easy, because due to the decaffeination process, these coffees usually taste less flavourful than "normal" coffees. But the search is worth it!

So that you know what to look out for, we answer all the questions there are about Decaf and help you find the best Decaf: What is caffeine anyway? And what does it do in coffee?

How is Decaf different from LowCaf? What are the different decaffeination methods? Which is the best?

And of course, we explain why we chose this damn good Decaf: We have found a really good decaf that is particularly sweet due to the gentle sugar cane method and is correspondingly far removed from the common other decafs.

How much caffeine does coffee have?

Caffeine is a natural component of most coffee plants, as it protects the plant against insects and pests: Robusta coffee contains about 2-2.7% caffeine, Arabica varieties about half that: 1.4-1.6%.The relatively recently discovered low-caff varieties around 0.7%.Caffeine is also found in tea, chocolate, energy drinks, guarana and soft drinks. As well as in some medicines. Cola, by the way, contains only a fraction as much caffeine as Decaf. Here it is the sugar that gives you a powerful energy boost (or possibly cocaine residues?!).
What processes are there? So far, there are few coffee varieties that naturally contain no to little caffeine. In general, the higher Arabica coffees are grown, the less caffeine they contain. Nevertheless, the caffeine content - as mentioned above - is 1.4-1.6%. The law stipulates that decaffeinated coffee, or coffee that calls itself "decaffeinated", may contain a maximum of 0.1% caffeine. So there has to be some technical help. For the production of Decaf, Arabica coffee is mostly used, because with the caffeine, the flavours also disappear from the coffee. Since Arabica coffee develops much tastier flavour profiles than Robusta coffee, Arabica beans are more commonly used for decaffeination. Nevertheless, decaf does not usually taste particularly good. This usually works with "simple chemical processes".

What are the processes?

  • Sugar Cane Method

    The Sugar Cane Method is a sustainable and environmentally friendly method that originated in Colombia, where sugar cane grows in abundance. The Sugar Cane method was discovered to avoid disrupting the cellular structure of the bean while maintaining and enhancing the overall taste and sweetness of the final cup. Sugar cane in Colombia is a renewable resource that grows practically everywhere. So decaffeinated coffees often taste very sweet, and are most sustainable in the process.
  • Swiss Water Process

    Swiss Water Process is a natural decaffeination process developed by a Swiss company in the 1970s. This process works with osmosis and through the solubility of coffee beans. Only water is used for decaffeination. The water removes the caffeine molecules from the coffee and also all the good aroma oils as well as other soluble components. This method leaves a very clear, good taste profile in the coffee. But it is not particularly sustainable due to the high water consumption.
  • Co2-Decaffination

    This process uses liquid carbon dioxide to dissolve the caffeine from the coffee beans The beans are treated in a container with carbon dioxide at high pressure and low temperature, which extracts the caffeine. This process is gentler than the solvent process and is considered safer, but it has the disadvantage of being more expensive.
Solvent-based decaffeination: This involves treating the coffee beans with a solvent such as dichloromethane or ethyl acetate to remove the caffeine. This process is very effective and is often used in the industry, but has the disadvantage that it is considered potentially harmful to health and can affect the taste of the coffee.

Why does Decaf often not taste good?

The big problem with many decafs or decaffeinated coffees on the market is that they use very low quality coffee. This is because the decaffeination process is an additional process on the farms that costs money and thus increases production costs. That is why coffee grades are used here that are as cheap as possible in cultivation. Nevertheless, the individual decaffeination processes have different effects on the taste profile of the decaf.

Decaf from the Sugar Cane Method

We use the sugar cane method for our Decaf, because in comparison it gives the best result in the cup. Our Decaf tastes of ripe figs, brown sugar and dark chocolate. We roast our Decaf for filter and espresso, so that the best characteristics for each preparation method come into the cup.

What Decaf fans think about our Decaf:

  • Since I found this Decaf, I don't drink any other.
    Lena B.
  • I enjoy this decaf because it's so sweeter. Way sweeter than all the other decafs I have tried in the past. I am happy to spend a little more for great taste here.

    Kevin K.
  • A delicious Decaf at last! I also sleep really well when I have a Decaf cappuccino late at night.
    Rahel J.
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The difference between Decaf and LoCaf (LowCaf)

While Decaf are "normal" Arabica coffee beans from which the caffeine has been subsequently removed, LowCaf are coffee varieties that naturally contain less caffeine.

Decaf at home

What are the varieties?

  • Decaf

    Decaf may only contain 0.1% caffeine according to current legislation. We permanently have a Decaf that has been decaffeinated using the sugar cane method and tastes particularly sweet. The best Decaf we have had so far.
  • Aramosa (LowCaf)

    The Aramosa variety is still very rare and very few are grown. Which is why it is very expensive. Like the Lauraina variety, it contains about 0.7% caffeine, which is half as much as a regular Arabica coffee bean.
    Daterra Aramosa
  • Laurina (LowCaf)

    The Laurina variety is gaining more and more popularity and has been increasingly cultivated in different coffee countries in recent years. It contains about 0.7% caffeine (half as much as a black tea or a "normal" Arabica coffee bean).

When can it make sense to switch to Decaf or LowCaf?

Do you have trouble falling asleep at night? After drinking coffee, do you have the feeling that your heart is beating particularly fast? Are you nervous or a bit dizzy? We're not a doctor, but these could all be symptoms that you're overdoing it with the coffee.

Tips against the coffee crash

If you're particularly suffering from the coffee slump, there are several steps you can follow (before reaching for the decaf):

- don't drink Robusta coffees (blends), they contain almost twice as much caffeine as Arabica

- don't drink coffee on an empty stomach

- eat something after drinking coffee

- bananas are particularly high in sugar and can help cushion the coffee slump


What should I bear in mind when preparing Decaf?

Basically, you can use Decaf in the same way as you would use any other coffee. However, the Decaf bean is actually somewhat different from untreated Arabica beans, because the decaffeination process has changed the density of the bean. It is more porous. This means you should grind them more carefully: In the medium term, if you want to prepare your coffee to a good standard, we recommend that you buy a really good grinder. Because even small adjustments to the grind can make a big difference. If the Decaf doesn't work with your normal espresso recet, then change the ratio of coffee to water.

Our regular range of coffees without caffeine