FAQ — Decaffeinated in Canada

Poor decaf exists. Decaf roasting is more difficult as the decaffeination process alters the bean structure. High-end, freshly roasted decaf can taste just as good as its caffeinated counterpart.

All methods are safe and approved by government regulatory bodies. Swiss Water and CO₂ are chemical-free, while ethyl acetate (EA for short) uses natural solvents derived from sugarcane. These are the 3 natural derived decaffeination processes. Learn more at the decaffeination processes blog.

Ethyl acetate (EA) may sound synthetic, but it occurs naturally in many foods. It is found in fruits such as pineapple, apples, pears, and bananas, often at levels much higher than the trace amounts present in decaffeinated coffee.

EA is also produced naturally during fermentation, which is why it appears in overripe fruit, beer, wine, and other fermented foods. In coffee decaffeination, EA is sometimes referred to as the “sugarcane method” because the ethyl acetate is derived from fermented sugarcane. Since EA is a naturally occurring compound, the human body is already equipped to metabolize it efficiently.

No, decaffeinated coffee is not caffeine-free. Decaf contains roughly 2–5 mg of caffeine per cup, compared to 80–120 mg in regular coffee.

For most, decaf at night is good. It will have little caffeine content, making it ideal for an evening drink that will not impact sleep quality. For those really sensitive to caffeine, the caffeine content could be problematic.

The key difference between decaf and half-caf is in their caffeine content. Decaf has very minimal caffeine, while half-caf is generally made by mixing decaffeinated and fully caffeinated coffee beans.

Coffee is an acidic beverage, so that will be maintained. However, caffeine can have an impact on some people, such as speeding up gut movement, causing heartburn, and stomach discomfort.

Health Canada supports moderate caffeine reduction during pregnancy. Decaf provides reduced stimulant intake with coffee enjoyment.

The decaf coffee comes from carefully selected roasters, and every bag is personally tested to ensure a satisfying cup of decaf coffee you can enjoy anytime.

Options for roasts are based on the quality of the decaffeinated coffee. Generally, our roasts will be light to medium-dark. Dark roasts can be over-roasted with decaf because the beans are more sensitive during roasting. This can create bitter and burnt flavours. Medium-dark will give the smoothness of a dark roast and a similar flavour profile.

For the freshest coffee, whole bean is the best. Decaffeinated coffee will stale faster than caffeinated coffee. Grinders have gone down in price. Grinding coffee will enhance the experience of brewing coffee in the morning.

There are generally four key factors to consider when storing coffee beans: oxygen, temperature, light, and moisture.

• Oxygen can cause coffee to oxidize and lose flavour, so storing beans in an airtight container helps minimize exposure.
• Keeping beans at a cool, stable temperature, ideally 18–22 °C (65–72 °F), helps preserve oils and aromas.
• Light also degrades coffee oils, so beans should be stored in a dark location.
• Moisture can make beans stale or promote mould, so store them in a dry place.

Fridge storage is generally not recommended because higher humidity and strong odors can affect the beans. If necessary, such as in a hot, humid kitchen, use a container that blocks moisture and odors.

For long-term storage, beans can be placed in the freezer in small, airtight portions (enough for 1–2 weeks of use). Avoid thawing and refreezing, as this can degrade flavour.

Coffee goes on discount after it has been over 6 weeks since arriving at Decaffeinated in Canada. This will be a 20% discount. This is done for the following reasons.

• Maintain a fresh inventory.
• Allow to rotate to new inventory.
• Coffee is still good and enjoyable! I will personally drink this coffee.
• Offers a value to customers to purchase a premium decaf coffee.