Do Decaf Roasted Green Beans Measure Up to Regular Beans?

(This week Asher takes up a reader’s question – our thanks to Kathleen for asking)

Great question!

Decaf coffee has two disadvantages which make it inferior:

The decaf process (even the non-chemical “Swiss Water Process”) preheats the green coffee by soaking it in hot water. The hot water removes the caffeine AND the flavor. Then the flavor is re-added minus the caffeine. This process causes favorable elements to be lost. This is the reason that most decaf coffees taste very similar, they have lost their distinct differences of origin. If you notice, when buying green decaf coffee the color of the coffee is a light brown, not truly green. It has already been partially cooked. It also takes a much shorter time to roast.
Most often the green coffee designated for decaf is a lower quality coffee than what is used for non-decaffeinated coffee. Producers do not want to use their best grade for decaf for economic reasons.

A suggestion: Are you positive that you cannot drink coffee made from 100% Arabica? Arabica has 1/2 the caffeine as the Robusta variety and, in my experience for many people, does not create a jittery feeling like Robusta does. Please read my essay about the differences between Arabica and Robusta.

Asher… aka Pak Kopi

Asher Yaron

All about coffee........."From the Cherry to the Cup". My experience with coffee has been a lifelong journey studying, experiencing, and practicing how to get the maximum amount of effect from this mystical, magical, sacred fruit. The coffee I am creating is medicinal quality and I, and others I turn on to it, are getting high off of it! Coffee is the most widely used psychoactive drug on the planet and is probably the least understood in terms of its effects on the human brain and body. I will try to de-mystify, de-bunk, and deliver logical and practical ways the average person can benefit most from coffee's special qualities.

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