Decaf Doesn’t Have to Suck: Finding Good Decaf Coffee

Decaf gets a bad reputation — and let’s be honest, it’s earned a bit of it.

For years, decaf meant flat flavour, weird aftertaste, or coffee that just didn’t feel like coffee.

But things have changed. Today, there are decaf options that taste really good — you just need to know where (and how) to look.

Let’s dive into the world of decaf, debunk the myths, and help you find a cup worth drinking.

Why Decaf Tastes “Off” (Sometimes)

It starts with how the caffeine is removed. Traditional methods often involved harsh chemicals or processes that stripped more than just caffeine — they stripped flavour too.

Add to that the fact that roasters often treated decaf as an afterthought — using lower quality beans — and you’ve got a recipe for disappointment.

How Decaf Has Improved

Today, things are different.

Modern decaffeination methods are gentler, more transparent, and far more focused on preserving flavour.

Here are the most common ones worth looking for:

Swiss Water Process

Uses water, time and temperature to remove caffeine — no chemicals. Tends to retain better flavour and body.

CO₂ Process

A natural, efficient method that keeps many of the aromatic compounds intact. Increasingly popular for high-end decaf.

Ethyl Acetate (EA) or Sugarcane Process

Uses a naturally derived compound from fermented sugarcane. When done well, the result is sweet, clean, and pleasant.

How to Choose a Good Decaf

Ask about the decaf process — roasters who care will tell you.
Look for single origin decaf — not just mystery blends.
Pay attention to roast date — fresh still matters, even without caffeine.
Support roasters who treat decaf seriously — it shows in the cup.

Many specialty roasters now offer decaf that’s just as thoughtfully sourced and roasted as their other coffees. It’s no longer an afterthought — it’s a legit choice.