At Nespresso, we utilise two methods to decaffeinate our coffees: the Water Method and the CO2 Method. These methods rely on naturally occurring substances and do not involve potentially harmful chemicals. Both methods are highly effective in producing decaffeinated coffee while preserving as much of the original flavour as possible.
Water Method
In the Water Method, green coffee beans are soaked in hot water, which dissolves the caffeine along with other soluble compounds. By carefully controlling the pressure and temperature, we ensure that the caffeine is removed while minimizing any loss of desired flavour molecules. The water is then filtered to capture the caffeine, and the flavourful compounds are reintroduced to the beans to retain their taste.
CO2 Method
In the CO2 Method, coffee first goes through a steam treatment. Liquid carbon dioxide is then applied under high pressure to extract caffeine from the green beans. This process selectively targets caffeine while leaving most of the flavour compounds intact.
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