Decaffeination Chemistry
How caffeine is selectively removed from green coffee using water, solvents or other extraction systems, and why decaf still has its own chemistry.
Selective extraction
Decaffeination aims to remove caffeine while retaining as much of the desirable non-caffeine material as practical. Industrial processes exploit differences in solubility and diffusion.
Water-based systems
The Swiss Water process uses a caffeine-rich green coffee extract and carbon filtration to create conditions that favour caffeine migration while limiting extraction of other soluble coffee components.
Solvent systems
Commercial decaffeination can also use solvents such as ethyl acetate or methylene chloride under controlled industrial processes. The solvent is removed before the coffee is dried and shipped.
Decaf roasting
Decaffeinated green coffee has different physical behaviour from untreated green coffee. Roasters often adjust profiles because heat transfer and colour development can differ.
Continue exploring
Green coffee
Follow coffee from plant and cherry through processing, drying, milling and storage.
Green coffee →Coffee chemistry
Explore the compounds and reactions that shape roasted coffee.
Coffee chemistry →Coffee extraction
Connect grind, water, temperature, time, concentration and extraction.
Coffee extraction →Coffee Knowledge presents technical subjects as an educational reference. Terminology, grading systems and production practices can vary by country, producer, equipment and commercial context.