Consumer education on decaf
How to educate consumers about decaf coffee, address misconceptions, and highlight its role in specialty coffee culture.
Specialty coffee
Quality tiers and specialty instant
The different quality tiers in instant coffee production, how specialty instant differs from commodity products, and the innovations driving this segment.
Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Solvent residues and safety
How solvent-based decaffeination works, what residues may remain, and why regulatory bodies consider these processes safe for consumers.
Ethyl acetate (sugarcane) process
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.