Award-Winning Decaf, without compromise
Our sparkling water decaffeinated coffee is one of our best-selling coffees — and for good reason.
Recognised by the Great Taste Awards five years running, it shows that decaf doesn’t have to be an afterthought or a compromise.
As interest in decaf grows, we’re often asked how coffee is decaffeinated, what methods are used, and whether chemicals are involved. There are several coffee decaffeination processes available today, which vary significantly in how they affect flavour and quality.
We use the Sparkling Water (CO₂) decaffeination process, chosen for its selectivity and ability to preserve the character of the coffee, just without the caffeine.
How much caffeine is in decaf coffee?
Decaffeinated coffee is not completely caffeine-free, but the remaining levels are very low.
- A regular cup of coffee (240ml) typically contains 80–100mg of caffeine
- A cup of decaf usually contains 2–5mg (occasionally a little more)
- A cup of tea contains around 25–30mg
- A can of cola contains approximately 30–35mg
For most people, decaf provides all the enjoyment of coffee with only trace amounts of caffeine — often low enough not to affect sleep or sensitivity.
The main ways coffee is decaffeinated
There are several methods used globally to remove caffeine from coffee. Each has different implications for flavour, cost, efficiency and environmental impact.
1. The Direct Solvent Method
This method involves steaming green coffee beans to open their structure, before soaking them directly in a solvent that bonds with caffeine. The beans are then steamed again to remove any remaining solvent.
The most commonly used solvent is methylene chloride.
While this process is effective and strictly regulated, we choose not to use it. Our decision is based on process philosophy and environmental considerations, rather than concerns about consumer safety.
2. The Indirect Solvent Method
In this method, beans are soaked in hot water which removes caffeine along with flavour compounds. The caffeine is then extracted from the liquid using a solvent, and the flavour-rich liquid is returned to the beans so those flavours can be reabsorbed.
This approach is widely used by large commercial roasters because it is cost-effective, consistent and reliable.
Sometimes ethyl acetate is used in place of methylene chloride and marketed as “natural decaf”. While ethyl acetate occurs naturally, the quantities required for decaffeination are still produced industrially.
You may also see this process referred to as the “sugar cane decaf” method. This simply describes the source of the solvent — ethyl acetate derived from fermented sugar cane — rather than a different decaffeination technique. While this allows the coffee to be marketed as using a naturally occurring compound, it is still a solvent‑based process and works in the same way as other indirect solvent methods.
Our choice: the Sparkling Water (CO₂) Method
All of our decaffeinated coffee is processed using the sparkling water decaffeination method, also known as the CO₂ (carbon dioxide) process.
We choose this method because it is one of the cleanest and most selective ways to remove caffeine while preserving flavour.
The process works like this:
- Green coffee beans are moistened to make caffeine soluble
- Carbon dioxide is introduced at high pressure and moderate temperature
- In its supercritical state, CO₂ selectively bonds with caffeine
- The caffeine is removed, the CO₂ is recycled, and the beans are gently dried
Because this process is highly selective, the delicate flavour compounds and oils responsible for taste and aroma remain largely intact.
No chemical solvents are used in this process.
What about the Swiss Water Process?
The Swiss Water Process is another non-solvent decaffeination method. It works by extracting caffeine and flavour compounds into water, filtering the caffeine out using carbon, and then reintroducing flavours back into the beans.
While effective, it is not fully selective. Flavour compounds are removed and returned multiple times, which can subtly affect clarity and complexity in the cup.
For us, the sparkling water (CO₂) method offers superior flavour preservation and consistency.
Why we’re selective about decaf
Decaffeination methods are often chosen based on cost, speed and scalability.
As a small speciality roastery, our priorities are different. We pay more for high-quality green coffee, work to source responsibly and transparently, and choose processing methods that protect flavour and integrity.
The sparkling water process costs more, but it allows us to offer a decaffeinated coffee that stands on its own merit — one that customers return to, and which has been recognised by the Great Taste Awards year after year.
Decaf without compromise
Decaf deserves the same respect as any other coffee.
- Clean, balanced and expressive
- Low in caffeine, high in flavour
- Thoughtfully processed
- Roasted with care and intent
Whether you’re avoiding caffeine entirely or simply cutting back, this is coffee made properly — just without the buzz.
Shop our Great Taste Award‑winning Sparkling Water Decaf
Decaf coffee FAQs
Does decaf coffee still contain caffeine?
Yes — but only trace amounts. A typical cup of decaffeinated coffee contains around 2–5mg of caffeine, compared to roughly 80–100mg in a regular cup. For most people, this is low enough not to affect sleep or caffeine sensitivity.
Are any chemicals used to decaffeinate your coffee?
No. Our sparkling water decaf is processed using the CO₂ (carbon dioxide) method, which removes caffeine without the use of chemical solvents.
Why does your decaf taste better than most?
We start with high-quality green coffee and choose a decaffeination method that preserves flavour. The CO₂ process is highly selective, meaning it removes caffeine while leaving the coffee’s natural oils and flavour compounds largely intact.
Is sparkling water decaf the same as Swiss Water decaf?
No. Both are non-solvent methods, but they work differently. The Swiss Water process relies on water saturation and carbon filtration, while the sparkling water (CO₂) method uses pressurised carbon dioxide and is more selective, helping preserve clarity and balance.
Is decaf coffee bad for you?
No. Decaf coffee is considered safe to drink and retains many of the same compounds found in regular coffee — just without most of the caffeine.
Why does your decaf cost more?
High-quality decaf costs more to produce. The sparkling water process is more expensive than mass-market methods, but it allows us to offer a decaf that stands on its own for flavour — and has been recognised by the Great Taste Awards year after year.