• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Espresso & Coffee Guide
  • Recipes
  • Countries
    • African Coffees
    • South American Coffees
    • Indonesian Coffees
  • Best Coffees
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Twitter
menu icon
go to homepage
  • Recipes
  • Best Coffees
  • Guide
  • Contact
    • Facebook
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Best Coffees
    • Guide
    • Contact
    • Facebook
    • Twitter
  • ×
    Home » Decaffeinated Coffee Beans

    Indirect Contact Method of Decaffeination

    The indirect contact method of decaffeination is a decaffeination process that utilizes hot water to extract caffeine from green coffee beans (milled but not yet roasted). Chemical compounds are then used to extract the caffeine from the extract.

    The coffee beans are first steamed or soaked for several hours in hot (nearly boiling) water to gradually draw the caffeine.

    Drawing Out the Coffee Flavors

    Slowly the solution surrounding the coffee beans draws the caffeine out of the beans, and also draws out the coffee's flavor elements and oils, which are then removed from the liquid which contains caffeine as well as coffee flavor compounds.

    Extracting the Caffeine

    Next chemicals are used to extract the caffeine from the solution. The chemical used for this is usually either methylene chloride or ethyl acetate - a longer time is required if ethyl acetate is used, though both serve well to absorb the caffeine.

    Separating the Caffeine from the Solvent

    The caffeine is then separated from the organic solvent through the process of evaporation by heating the mixture. The same water is then used again (reunited with the beans) in the two-step process, and with the same batch of green coffee beans, so they can regain the coffee flavor elements and essential oils. The solvent itself never actually contacts or touches the coffee beans.

    After several cycles of this process an equilibrium is reached, at which time the coffee beans and water have a similar composition with the exception of the caffeine. From this point on only the caffeine is removed from the coffee beans, so the coffee itself does not lose any flavor or strength.

    "Water" or "Natural" Process

    Since water is used at the beginning of this process, the coffee beans produced by the indirect method (indirect contact method; water process) of decaffeinating coffee are sometimes called Water processed coffee beans, though in fact chemicals are used in this process.

    When ethyl acetate is used, this method is sometimes referred to as a “natural process” because ethyl acetate is a chemical compound found naturally in many fruits.

    Decaffeinated Coffee and Espresso Tips

    Want to cut out caffeine without cutting out coffee? Decaf coffee is the perfect way to reduce caffeine withdrawal side effects without eliminating the health benefits of coffee. For tips on brewing the perfect cup of decaffeinated coffee see our section on coffee brewing. You can also read detailed coffee flavor profiles of gourmet coffee and instructions on preparing Espresso Drink Recipes.

    For step-by-step instructions see Pulling A Perfect Espresso Shot as well as How to make a Latte.

    For detailed definitions of coffee terminology see the Coffee Terms.  Also check out the World's Best History of Coffee.

    Buy Gourmet Coffee Beans

    Buy fresh roasted coffee from Canada
    Buy fresh roasted coffee from the U.S.
    • ✔️ Fresh roasted to order
    • ✔️ 100% high qualtiy Arabica coffee
    • ✔️ Custom grind (or whole bean)
    • ✔️ 1-way valve, laminate bag (for freshness)
    • ✔️ Bulk discounts


    Why do you want to sponsor this page?
    Loading

    Sharing is caring!

    • Facebook
    • X
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Decaffeinated Coffee Beans

    • Direct Contact Method of Decaffeination
    • Indirect Contact Method of Decaffeination
    • Carbon Dioxide Method (CO2) of Decaffeination
    • Swiss Water Process of Decaffeination

    Search

    specialty coffee association logo

    Guide to the Top Coffees

    • Kenya Coffee Beans
    • Sulawesi Coffee Beans
    • Yirgacheffe Coffee Beans
    • Sumatra Coffee Beans
    • Harrar Coffee Beans
    • Costa Rican Coffee Beans
    • Brazilian Coffee Beans
    • Mocha Java Coffee Beans
    • Tanzania Coffee Beans
    • Guatemala Coffee Beans
    • Ethiopian Coffee Beans
    • Colombian Coffee Beans
    • Honduran Coffee Beans
    • Hawaiian Kona Coffee Beans
    • Geisha Coffee Beans
    • Espresso Beans
    • Best Coffee Beans

    Footer

    Footer

    ↑ back to top

    ABOUT ESPRESSOCOFFEEGUIDE.COM

    Find out more About us and what we're doing.

    Information is pulled from a number of locations including official sources ICO, SCA, as well as proprietary third party databases. Beginning circa 2006, we've compiled data and written about coffee and continue to revise and add as new sources come to light. If you have any recommendations or suggested revisions please contact us!

    Information on single origins is updated over time and only reflects the data we have at the time of writing on current crops. All product names, logos, and brands are property of their respective owners. EspressoCoffeeGuide.com reserves the right to all its own content.

    COLLABORATE WITH US

    We're always looking to team up with individuals and companies doing awesome things in the coffee industry. If you'd like to contribute please reach out to us with a proposal!

    Contact us

    Privacy Policy

    Disclosure: We may earn commission at no cost to you from some links on this website. However, the content, opinions and analysis are 100% objective and editorial objectivity is our priority.

    Copyright © 2023 EspressoCoffeeGuide