Please note due to the exceptionally high volume of orders we are receiving dispatch will be within 5 working days
£6.50 – £24.00See here for delivery details
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We are currently working with a beautiful coffee from Huye Mountain in Rwanda for our decaffeinated offering – the C02 process leaves much of the coffees character intact so that there is good body and balance in the brew. This one has notes of brown sugar, fig and milk chocolate.
The Sparkling Water CO2 Process
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
The process is outlined below:
1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
2. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.
There are several benefits to using this process for decaffeination:
• The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
• The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
• The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with specialty coffees.
• The by-products are 100% natural and recyclable.
We are usually able to dispatch orders received before midnight the next day – due to the current situation with Covid-19 please understand this may take up to 2-3 days as we are now operating with a smaller team.
You will see our local pickup option is temporarily disabled as we are no longer able to facilitate collections from the Roastery. We are however, offering free shipping for orders above £15 🙂
Once you have placed your order, you will receive an email to confirm it is being processed and then another one to let you know when it has been dispatched.
We use the Royal Mail First Class service to post orders and have been notified they are experiencing delays of up to 7-10 working days – we promise it will be worth the wait but appreciate your patience during these crazy times!