The caffeine component in coffee is easily removed with a solvent of some type. Originally, this process also removed some of the flavor from the coffee. However, the decaffeinating process has improved greatly in the last few years giving us continually great tasting coffees, without all the caffeine. To satisfy our diverse customer base, we offer a couple of different decaffeinating processes for our beans.

There are several naming conventions for the different types of processes and it can become very confusing after a while. The most common process is referred to as conventional process, or European process. The coffee beans are soaked in hot water or steam, thus taking all of the caffeine out, as well as some of the flavor. The caffeine is then removed from the water with the use of a chemical, usually methylene chloride. Once the caffeine is out, the beans are then soaked again in the same water putting the flavor back in it. There are other variations in this method, but the basics are the same.

The other process Stockton Graham & Co. offers is called Swiss Water process. The beans are soaked in the same manner, but instead of using a chemical to remove the caffeine, this process uses activated charcoal filters. This is a relatively new way to decaffeinate coffee and it produces a very good cup quality.

These are just basic overviews of the decaffeination processes and there are many debates over the best, based on flavor, health and environmental perspectives. Stockton Graham & Co.’s staff is eager to help you select the best method for you and your customers. We put just as much time into selecting the best decaf coffees as we do regular ones. So you can be sure that whether you are drinking a regular cup or a cup of our decaf, it will taste great.