Who hasn’t craved a coffee after dinner without the fear of disrupting their sleep? And who hasn’t regretted settling for a terrible decaf to satisfy that craving?
Inspired by this all-too-relatable dilemma and keeping in mind everyone striving for a slower pace of life without sacrificing a good cup of coffee, we wrote this article to explain the Mountain Water Process. This natural, chemical-free, eco-friendly decaffeination method preserves the full flavor of coffee, as shown in our organic Santa Fé decaf.
A brief history of decaffeination
The history of decaffeination began in the early 20th century to make coffee accessible to more people, whether for those sensitive to caffeine or those wanting to enjoy coffee at any time of day. What’s now a growing niche market started with an accident.
The Chemical Accident
The first attempts at decaffeinating coffee happened purely by chance when in 1905, a shipment of green coffee beans belonging to the German merchant was soaked in seawater. This unfortunate incident revealed a surprising discovery: prolonged contact with seawater had removed most of the caffeine from the beans while leaving much of their flavor intact—though slightly saltier.
Inspired by this event, this merchant developed the first commercial decaffeination process using benzene as a solvent. While innovative, this method was quickly abandoned due to its toxicity and potential health risks.
Moving away from benzene, the coffee industry continued to explore other chemical-based methods like methyl chloride and ethyl acetate, which remain widely used today. These chemical processes now account for roughly 75% of global decaf production due to their efficiency and low cost. However, they come with notable drawbacks, including chemical aftertaste and ongoing concerns about health and safety.
The Rise of Water Processes
In parallel to the rise of chemical methods, the 1930s saw the invention of the first natural decaffeination method in Switzerland, using only water and carbon filters. This technique, maybe inspired by the German merchant’s mishap, laid the foundation for modern water-based decaffeination processes, leveraging osmosis and solubility.
💡Geek Break!💡
Osmosis is a natural process where water moves from an area with more water to one with less water through a semi-permeable membrane (like a carbon filter). This membrane allows water to pass through while blocking dissolved substances, such as salt, sugar, and—you guessed it—caffeine!
This water-based process was later patented by a Canadian company, the Swiss Water Decaffeinated Coffee Company. Here’s a detailed breakdown of how water-based decaffeination works:
- Soaking: The green coffee beans are soaked in warm water to dissolve the caffeine and other soluble compounds.
- Filtering: This water is passed through activated carbon filters designed to trap caffeine molecules while allowing other flavor compounds to remain.
- Re-soaking: The now “flavor-charged” water, free of caffeine, is reintroduced to the beans, allowing them to reabsorb their soluble compounds and retain their flavor.
The Mountain Water Process
At Fábrica Coffee Roasters, when we decided to introduce a decaf option, it was clear we wanted a water-processed coffee. After some searching, we found the organic Santa Fé decaf from Mexico, and it has since become part of our family.
Santa Fé uses the Mountain Water Process, a water-based decaffeination method performed exclusively in Mexico with water from Pico de Orizaba, the country’s highest mountain. Recognized among the specialty coffee community, this method ensures effective, organic decaffeination aligned with sustainability values.
Additionally, as it utilizes local natural resources, the Mountain Water Process has become a source of pride for Mexican coffee producers, showcasing their ability to innovate within the global coffee industry.
Here are the four key advantages of the Mountain Water Process:
- Chemical-Free: This process avoids harmful chemicals, making it an environmentally friendly and natural option.
- Preserves Flavor: Using water preserves the coffee’s natural flavors, retaining essential oils and compounds often lost in chemical methods.
- Eco-Friendly: Sourced from natural water reserves, it’s a sustainable method with minimal environmental impact.
- No Residual Chemicals: Since no solvents are involved, there’s no risk of chemical traces, offering peace of mind to health-conscious consumers.
Brewing Tips for Decaf
Water-based methods like the Mountain Water Process, used for Santa Fé, effectively remove caffeine while preserving the beans’ natural flavors. However, decaffeination can slightly impact the beans’ density, which may influence the brewing process. To help you get the most out of your decaf brew, here are a few tips:
- Grind Size: Start with a coarser grind to prevent over-extraction due to softer beans.
- Water Temperature: Opt for slightly cooler water (92–94°C) to avoid over-extraction.
- Brew Ratios: Stick to a 1:16 to 1:18 ratio, adjusting for taste as needed.
- Experiment: Decaf beans can vary in brewing behavior, so don’t shy away from experimenting with techniques like bloom time and agitation.
With attention to detail, water-processed decafs can produce exceptional brews for those who appreciate a cleaner, more natural cup without compromising flavor.
Conclusion
This article explored two main decaffeination methods, highlighting the Mountain Water Process for its commitment to quality, sustainability, and innovation. By offering a natural alternative to chemical methods, it has transformed the perception of decaf coffee, proving it can be flavorful, ethical, and environmentally friendly.
At Fábrica Coffee Roasters, our commitment to quality and flavor drives our choice to offer decaf coffee processed through the Mountain Water Process. Our organic Santa Fé decaf, a versatile medium-roast with an omni-profile suited for all brewing methods, is available in our online shop.
Curious about what makes an omni roast so special? Stay tuned for our upcoming articles!