The decaffeination processes of the Coffein Compagnie are dedicated to preserving the true taste of the coffees in the final product. The raw or green coffee beans are decaffeinated prior to their roasting. The roaster creates different blends and taste profiles during the roasting process and our decaffeination methods have almost no influence on the final cup of coffee. It is with our decaffeinated coffees as it is for all regular coffees, the quality of the origins and the blends define the quality of the cup.
Arabica coffees contain somewhere between 1 and 1.5 percent caffeine and Robusta coffees somewhere between 2 and 2.5 percent. This means that one kilogram of coffee contains somewhere between 10 and 25 grams of caffeine. European and national regulations define the limits for residual caffeine in decaffeinated coffee. In Europe, the limit is 0.1 percent or one gram of caffeine in one kilogram of coffee. Our decaffeinated coffee is well below these levels and therefore an excellent solution for coffee gourmets who enjoy more than one or two cups of coffee a day.
The following steps are involved in the decaffeination process of raw coffee beans:
In this preparation step, the silver skins are loosened by steam treatment and subsequently removed from the beans by applying a circulating airflow. The cellular structure of the bean is then opened through gentle treatment with water and saturated steam, which also helps to reduce the level of stomach irritants in the coffee.
In this main step, the caffeine is slowly removed from the warm and wet raw coffee beans by giving the highly selective extraction solvent into the extraction vessel. There, the solvent physically binds the caffeine and after saturation, it is taken out of the extraction vessel. The caffeine is then separated and the solvent is recycled. Depending on the original caffeine content, this process step is repeated until the caffeine level is below the required limit. After the extraction, the remaining solvent is removed from the beans by mild steam pressure.
In this final step, warm air is used to dry the raw coffee beans, reducing their elevated water levels to the natural moisture content of 11 to 13 percent. The raw coffee beans are then cooled and polished, readying them for transport to the roaster.