Key takeaways

• Decaf coffee is regular coffee that has had most of its caffeine removed before roasting, using one of four main methods.
• It still contains a small amount of caffeine – typically around 2–7 mg per cup, compared to 70–140 mg in a standard espresso.
• The decaffeination method matters a lot for flavour. Solvent-based methods are common but can strip flavour – the CO2 method is the gold standard for preserving it.
• At Pact, we use the CO2 method on the same high-quality beans we use across our range, so you get all the flavour with almost none of the caffeine.
• Decaf is a perfectly good option any time of day – the flavour can be just as complex and satisfying as regular coffee when it’s done well.

So, what is decaf coffee, exactly? It’s coffee that’s gone through a decaffeination process before roasting – a way of removing the caffeine from the green (unroasted) bean while trying to leave everything else, the flavour compounds, the oils, the character, intact. How well that process works depends enormously on the method used.

Whether you’re cutting back on caffeine, brewing a cup after dinner, or simply curious about how it all works, here’s everything you need to know about how coffee is decaffeinated – and why the method matters more than most people realise.

How much caffeine in decaf coffee?

Decaf isn’t completely caffeine-free. It’s ‘decaffeinated’, which means most of the caffeine has been removed, but a small amount always remains. A typical cup of decaf contains around 2–7 mg of caffeine, compared to roughly 70–140 mg in a standard espresso-based drink.

In the UK, food standards require that decaffeinated coffee must have had at least 97% of its original caffeine removed. So while it’s not zero, it’s a very small amount.

For most people, this trace amount is completely negligible. If you’re highly sensitive to caffeine or avoiding it for medical reasons, it’s worth being aware of, but for the vast majority of coffee drinkers, decaf is a reliable choice for an evening brew.

How is coffee decaffeinated?

Decaffeination always happens before roasting, while the beans are still green. There are four main methods in use today, and they vary significantly in terms of cost, environmental impact, and, crucially, flavour.

The direct-solvent process

This is the most widely used method globally, accounting for around 70% of all decaffeination. The beans are steamed to open their pores, then flushed with a chemical solvent – typically methylene chloride or ethyl acetate – which binds to the caffeine molecules and draws them out. The solvent is then washed away, and the beans are steamed again to remove any residue.

It’s an effective and relatively cheap process, and it can retain some of the brighter flavour notes in the coffee.

The indirect-solvent process

Here, the solvent doesn’t come into contact with the beans directly. Instead, the beans are soaked in hot water, which draws out the caffeine along with much of the flavour and oils. The water is then treated with a solvent to remove the caffeine, before being reintroduced to the beans so they can reabsorb their flavours and oils.

It’s a gentler approach than direct solvent processing, but the extra steps and the heat involved can still affect the final cup quality.

The Swiss Water Process (SWP)

Developed in Switzerland and now particularly popular in North America, this is the most well-known chemical-free method. Hot water is used to draw the caffeine and flavour compounds out of the beans, creating what’s called ‘green coffee extract.’ This extract is then filtered through activated charcoal, which traps the larger caffeine molecules while allowing the smaller flavour molecules to pass through.

The caffeine-free, flavour-rich water is then used to soak the next batch of beans. Because it’s already saturated with flavour compounds, it draws out only the caffeine this time.

SWP is chemical-free and well-suited to less acidic coffees, but it can leave the coffee tasting a little flat or ‘muddy’ – especially with more complex speciality beans where the subtle flavour notes are harder to preserve.

The CO2 method

This is the main method we use at Pact, and it’s the most precise decaffeination process available.

Pressurised liquid carbon dioxide is circulated through the green coffee beans, where it selectively binds to and extracts the caffeine molecules – leaving the flavour compounds largely untouched.

The CO2 and caffeine are then separated through evaporation, the CO2 is recaptured and reused, and the beans are gently dried back to their original moisture content before export and roasting.

It costs more than the other methods, but the results speak for themselves: clean, chemical-free decaffeination that preserves the complexity and character of the original bean.

Does decaf coffee have caffeine?

Yes – but very little. As mentioned above, a cup of decaf typically contains around 2–7 mg of caffeine. To put that in context, a standard flat white made with a double espresso can contain 120–140 mg of caffeine, so decaf contains roughly 2–5% of that amount.

The exact level depends on the decaffeination method used and how well it was carried out. The CO2 method – which we use – is the most thorough, removing up to 99.9% of the original caffeine. So while decaf coffee does have caffeine, it’s an amount that most people simply won’t notice.

It’s also worth noting that the roast level doesn’t significantly affect caffeine content in decaf – contrary to popular belief, darker roasts don’t have meaningfully less caffeine than lighter ones, either in regular or decaffeinated coffee.

How is coffee made into decaf?

The short answer: carefully, before roasting, and ideally using the CO2 method.

But there’s a bigger question behind this one, which is why decaf has a reputation for being inferior to regular coffee – and whether that reputation is deserved.

Most decaffeination processes remove or damage some of the compounds that give speciality coffee its complex, distinctive flavours. The heat involved in solvent-based methods can strip out delicate aromatics – the Swiss Water Process can leave beans tasting flat. And once the beans are decaffeinated, they behave differently in the roaster too – they’re harder to control, more prone to inconsistency, and more easily over-roasted.

There’s also the uncomfortable truth that decaffeination has historically been used as a way to offload lower-quality coffee. Beans that aren’t selling well end up in the decaf pipeline, which does nothing for the end product.

At Pact, we do things differently. We decaffeinate at the origin of the coffee, using the same high-quality beans that appear in our regular range. That means you can often find the same coffee available in both a caffeinated and decaffeinated version – so the only thing that changes is the caffeine content, not the quality.

You can pick up Bourbon Cream Decaf pods on Ocado and Bourbon Cream Decaf ground in Waitrose.

Start a Pact decaf subscription and take 25% off your first two orders.

FAQs

Is decaf coffee completely caffeine-free?

No. Decaf coffee still contains a small amount of caffeine, usually around 2–7 mg per cup. This is significantly less than a standard coffee, which typically contains 70–140 mg, but it’s not zero.

What is decaf coffee made from?

Decaf coffee is made from the same coffee beans as regular coffee. The difference is that the beans go through a decaffeination process before roasting, which removes most of the caffeine while – ideally – preserving the flavour.

Is decaf coffee bad for you?

No. Decaf coffee is safe for the vast majority of people and carries many of the same potential health benefits as regular coffee, without the stimulant effects of caffeine. It’s a good option for anyone who’s sensitive to caffeine, pregnant, or simply wants to enjoy a cup in the evening.

Which decaffeination method is best?

For flavour, the CO2 method is considered the gold standard. It’s the most precise and is chemical-free, making it the best choice for preserving the complex flavours of speciality coffee. It’s also the method we use at Pact.

Does the roast level affect caffeine content in decaf?

Not significantly. Roast level has a minimal effect on caffeine content in both regular and decaffeinated coffee. The decaffeination process itself is far more important in determining the final caffeine level.

Can I drink decaf coffee every day?

Yes. Decaf is a perfectly good everyday option. Just make sure you choose a decaf that’s been made with quality beans and a careful process – otherwise you risk compromising on the thing that makes coffee worth drinking in the first place: the flavour.