The History of Decaffeination
Decaffeination science is a story that starts over a century ago—with a bit of obsession, some questionable chemistry, and a whole lot of innovation that shaped the coffee we drink today.
The Origin Story: Ludwig Roselius and the Birth of Decaf
Decaf coffee traces its roots back to 1906, when a German coffee merchant named Ludwig Roselius accidentally discovered the first method for removing caffeine. Legend has it that a shipment of his coffee beans was accidentally soaked in seawater during transport—when he roasted them anyway, he realized that most of the caffeine had been removed but the flavor remained.
That discovery sparked a lifelong fascination—that turned to an obsession—with the idea of creating coffee that delivered all the flavor without the caffeine buzz. His motivation was personal: he believed caffeine had contributed to his father’s early death, and he became determined to create a coffee without the stimulant. This mission consumed him, leading to countless experiments that eventually resulted in the world’s first patented decaffeination process. His company, Kaffee HAG, became the first brand dedicated entirely to decaf coffee—a testament to Roselius’s relentless pursuit of a safer, smoother cup.
His method involved steaming green coffee beans to open their pores and then using benzene, a chemical solvent, to extract the caffeine. It worked—but benzene is now known to be toxic, so the industry eventually moved on from that early formula.
The Evolution: Safer Solvents and New Methods
Roselius’ process laid the groundwork for modern decaf. Over time, safer solvents replaced benzene—such as methylene chloride and ethyl acetate (sometimes called “sugarcane” because it can be derived from fruit). These methods still rely on the same basic idea: open the bean, dissolve the caffeine, and preserve as much flavor as possible by bonding the caffeine to the solvent. Solvent-based processes are still used in parts of the coffee industry today, but they’re far from the only option.
The Swiss Water Revolution
In the 1930s, the Swiss Water Process (SWP) emerged, eliminating the need for chemical solvents altogether. Instead of binding the caffeine to a chemical solvent, it uses a carbon filter to gently remove caffeine from the water once it's dissolved. This process became popular with consumers who wanted a cleaner, more natural approach to decaf. It also set the stage for more refined, eco-friendly methods in the decades that followed.
The Rise of Mountain Water & CO₂ Decaf
By the 1980s, innovation led to new variations like the Mountain Water Process, which works similarly to Swiss Water but uses fresh glacier water from Mexico’s Pico de Orizaba mountains. Another major advancement came with the CO₂ Process, which uses pressurized carbon dioxide to extract caffeine selectively. This method is highly efficient, solvent-free, and retains excellent flavor—making it a favorite among many specialty roasters today.
Where Freestyle Fits In
At Freestyle Decaf, we’re proud to continue this legacy of innovation—without the chemicals or compromises. All our coffees are decaffeinated using natural processes that honor both the flavor of the bean and the well-being of the people who drink it.
So the next time someone tells you decaf isn’t “real” coffee, you can share the truth: decaf has a long, fascinating history rooted in science, passion, and progress.