What Are the Different Methods of Decaffeination?

Decaffeinating coffee isn’t as simple as it sounds, and there are a many ways to do it, each aiming to keep as much of the original flavour of the coffee bean as possible. Here’s a quick look at four popular decaf methods: the CO2 method, the Sugarcane method, the Swiss Water method, and the Mountain Water process.

The CO2 Method

The CO2 method uses carbon dioxide under high pressure to remove caffeine without the use of harsh chemicals. Green coffee beans are soaked in water, then placed in a sealed chamber where pressurized CO2 is added. In its supercritical state, CO2 acts like both a gas and a liquid, pulling out only the caffeine while preserving the coffee beans' flavour.

Learn more about the CO2 method of decaffeination in our handy blog here.

The Swiss Water Method

The Swiss Water method, based in Canada, is an organic-certified and chemical-free decaffeination process that relies on water and carbon filters. Green coffee beans are soaked to release caffeine, which is then removed from the water using a carbon filter. The flavour-rich water, now free of caffeine, is used to decaffeinate additional beans without sacrificing taste.

Learn more about the Swiss Water Method of decaffeination in our handy blog here.

The Mountain Water Method

The Mountain Water method, primarily carried out by a company called Descamex in Mexico, uses glacier water from Pico de Orizaba to remove caffeine gently while preserving the coffee's flavour profile. Green beans are soaked in this pure water, and the caffeine is filtered out with carbon filters. The caffeine-free, flavour-saturated water is reused to decaffeinate more beans, creating a natural, eco-friendly decaf.

Learn more about the Mountain Water Method of decaffeination in our handy blog here.

The Sugarcane Method

The Sugarcane method, also known as the ethyl acetate process, is a natural decaf approach commonly used in coffee-growing regions like Colombia. Here, local sugarcane is fermented to create ethyl acetate, which binds with caffeine molecules. Green beans are steamed to open their pores, then soaked in the ethyl acetate solution, drawing out the caffeine while preserving the flavour. This method keeps production close to the source and supports local coffee growing communities.

Learn more about the Sugarcane Method of decaffeination in our handy blog here.