Here at Dancing Goat Coffee we are passionate about all aspects of our coffees and their journey to create the highest in cup quality for you to savour. This thinking extends across our full range of blends and into our decaffeinated range too.
We have decaffeinated coffee in a range of styles from whole bean, pre-ground and ESE pods, each style bringing with it benefits without compromise on the quality and taste you can expect when choosing a Dancing Goat Coffee blend.
Decaffeinated whole bean coffee
Our decaffeinated whole bean coffee produced to the EU decaffeination standard of 99.9% caffeine free by mass. Created from 100% Brazilian Arabica beans to create a soft fine coffee taste profile with a mellow nutty tone. Available in 500g bags or by the case to our trade customers this coffee produces a fantastic decaffeinated coffee without compromise on taste. <Click here to buy now>
Decaffeinated espresso ground coffee
Ground and packed in 500g bags the coffee is ready to be used with your espresso machine. Ground finely to use 7g of ground coffee per espresso shot this is a quick and easy solution to decaffeinated espresso based drinks when a second grinder is not available for use with your machine. Produced from the blend outlined above and available by the 500g bag for use at home or by the case to our trade customers. <Click here to buy now>
Decaffeinated ESE pods
An effective and great tasting solution to produce a quality decaffeinated espresso. The Dancing Goat Coffee blend of mexican mountain water decaf coffee pods have a mild hint of floral aroma backed with a light acidity. <Click here to buy now>
Processes used to decaffeinate coffee
Outlined below are a few of the processes used to decaffeinate coffee beans each has benefits and drawbacks but at Dancing Goat Coffee our goal remains the same … to create a great tasting coffee with or without the caffeine!
In the direct organic solvent process, unroasted (green) beans are first steamed and then rinsed with a solvent (e.g. methylene dichloride or ethyl acetate). The solvent extracts the caffeine while leaving other constituents largely unaffected.
In the indirect method, beans are first soaked in hot water for several hours, in essence making a strong pot of coffee. Then the beans are removed and either dichloromethane or ethyl acetate is used to extract the caffeine from the water. As in other methods, the caffeine can then be separated from the organic solvent by simple evaporation. The same water is recycled through this two-step process with new batches of beans. An equilibrium is reached after several cycles, wherein the water and the beans have a similar composition except for the caffeine. After this point, the caffeine is the only material removed from the beans, so no coffee strength or other flavorings are lost. Because water is used in the initial phase of this process, indirect method decaffeination is sometimes referred to as “water-processed”.
Swiss Water process
The Swiss Water Process uses Green Coffee Extract (GCE) for the caffeine extraction mechanism. Green Coffee Extract is a solution containing the water-soluble components of green coffee except for the caffeine. The process relies on the stability of the soluble components of the GCE and the gradient pressure difference between the GCE (which is caffeine lean) and the green coffee (which is caffeine-rich). This gradient pressure causes the caffeine molecules to migrate from the green coffee into the GCE. Because GCE is saturated with the other water-soluble components of green coffee only the caffeine molecule migrates to the GCE; the other water-soluble coffee elements are retained in the green coffee.
Once the GCE is rich with caffeine it is then percolated through carbon absorbers which attract the caffeine molecule from the GCE while leaving other green coffee elements intact in the GCE. When the GCE is once again lean of caffeine it is then used to remove additional caffeine from the green coffee. This is a continuous batch process that takes 8–10 hours to meet the final residual decaffeinated target.
Green coffee beans are soked in a hot water/coffee solution to draw the caffeine to the surface of the beans. Next, the beans are transferred to another container and immersed in coffee oils that were obtained from spent coffee grounds and left to soak.
After several hours of high temperatures, the triglycerides in the oils remove the caffeine, but not the flavor elements, from the beans. The beans are separated from the oils and dried. The caffeine is removed from the oils, which are reused to decaffeinate another batch of beans. This is a direct-contact method of decaffeination.