Decaf Guide
All about the Cameron’s Decaffeination Process
Sometimes, staying cool and calm is as simple as choosing decaf. Our robust, delicately crafted line of decaffeinated coffees offers rich, smooth brews for coffee lovers who prefer their brews without the caffeine kick.
We use a gentle and precise process to decaffeinate with ethyl acetate, a naturally occurring compound produced during the fermentation of cane sugar. Our unique precision air roasting means our beans are never burnt, and their flavor is maintained– this is the same technique used for our caffeinated and decaffeinated varieties! Here’s a deeper look at how we decaffeinate our beans while preserving their exceptionally smooth taste:
1. Preparing the Beans
We begin by steaming green coffee beans to remove their silver skin, which naturally contains small amounts of caffeine.
Steaming also increases the beans’ water content, making them easier to work with during decaffeination.
2. Caffeine Extraction
We carefully extract caffeine from the beans using ethyl acetate, a naturally occurring byproduct of sugar cane fermentation (learn more here) as our solvent.
This step is designed to ensure that no bitterness, astringency, or off-flavors remain—flavors that are sometimes found in unprocessed green coffee.
3. Preserving Flavor Integrity
Ethyl acetate removes caffeine and minimizes certain alkaloids, such as chlorogenic acid, which can contribute to bitterness, especially in darker roasts.
This process helps us maintain the natural smoothness and balance of the beans, ensuring they’re perfect for brewing.
This method ensures our decaffeinated coffee is rich, smooth, and free from the harsh characteristics sometimes associated with other decaffeination techniques. Try a few of our favorite decaf blends to find out how smooth our process really is!
