Reprinted from the National Coffee Association (NCA)

Independent scientific evidence shows coffee, with or without caffeine, is associated with many unique health benefits, including increased longevity and decreased risk of multiple cancers and chronic diseases.

More than 90% of American coffee drinkers choose caffeinated brews, but decaf is a great option for those who want the taste and social connections of drinking coffee without the energy boost of caffeine. Luckily, a serendipitous accident in 1905 swamped a shipment of coffee beans with seawater, washing the caffeine out and prompting the development of modern decaffeination methods.

How is coffee decaffeinated?

Like regular coffee, decaf coffee begins as green, unroasted beans. The hard beans are warmed and soaked in liquid to dissolve and remove the caffeine in one of four ways: using water alone, using a mixture of water and solvents (most commonly methylene chloride or ethyl acetate) applied either directly or indirectly, or using water and “supercritical carbon dioxide.”

All four methods are safe, and once the caffeine is removed (well, at least 97% of it), the beans are washed, steamed, and roasted at temperatures that evaporate all the liquids used in decaffeination.

How much caffeine is in decaf coffee?

Decaffeination removes about 97% or more of the caffeine in coffee beans. A typical cup of decaf coffee has about 2 mg of caffeine, compared to a typical cup of regular coffee, which has about 95 mg of caffeine.

Is decaf coffee bad for you?

Like all coffee, decaffeinated coffee is safe for consumption and can be part of a healthy diet.

If you are wondering whether the decaffeination process itself is safe, the answer is yes. All four methods are safe, and once the caffeine is removed (well, at least 97% of it), the beans are washed, steamed, and roasted at temperatures that evaporate the liquids used in decaffeination.

The U.S. Food and Drug Administration has set a rigorous standard to ensure that any minute traces of solvents used to decaffeinate coffee are safe. FDA measures these traces in “parts per million.” After decaffeination, coffee can contain no more than 10 parts per million of, for example, methylene chloride -- that’s one one-thousandth of a percent.

How much caffeine is too much?

Regulators and health authorities in the United States and around the world have concluded moderate caffeine intake can be part of healthy diets for most adults -- generally up to 400mg per day, or about 4-5 cups of coffee. Guidelines may vary for people with certain medical conditions.

As you think about caffeine intake, be mindful that caffeine is found not just in coffee but also in other foods and beverages, so consider all potential sources. Everyone’s body is different, so everyone should check health recommendations from recognized authorities, listen to how your body responds to caffeine, and consult your personal physician if you have any questions.

Check out our decaffeinated favorites here.

Introduction

Ah, the comforting aroma of freshly brewed coffee—there's nothing quite like it to kickstart your day. However, if your home-brewed coffee doesn't quite live up to the taste of your favorite coffee shop, you might be wondering what's going wrong. Fear not! In this blog article, we'll explore some common factors that could be contributing to the less-than-satisfying flavor of your coffee.

Title: Common Culprits:

Poor Quality Beans

The foundation of great coffee always begins with the quality of the beans. If you're using old, stale, or low-grade beans, you're setting yourself up for disappointment. Coffee beans are at their best within a few weeks of roasting, and as they age, they lose their flavor and aroma. All good coffee shops will serve specialty grade coffee so to ensure a better-tasting brew at home, always opt for fresh, 100% Arabica specialty coffee beans and store them properly in an airtight container away from light and moisture. Avoid storing in the refrigerator or freezer where they will absorb odors that will affect their flavor.

Incorrect Coffee-to-Water Ratio

Getting the right coffee-to-water ratio is crucial for a well-balanced cup of coffee. Using too little coffee grounds can result in a weak and watery brew, while using too much can lead to a bitter and overpowering taste. A standard starting point is using about 1 to 2 tablespoons of coffee per 6 ounces of water, but feel free to adjust based on your preference. Only you can decide the best ratio to use to satisfy your taste preference.

Inconsistent Grind Size

The grind size of your coffee beans has a significant impact on the extraction process. If the coffee grounds are too coarse, the water may pass through too quickly, resulting in a weak and underwhelming flavor. On the other hand, overly fine grounds can lead to over-extraction, causing a bitter and unpleasant taste. Blade grinders will produce an inconsistent grounds size and overgrinding with these high-speed blades can burn the coffee grounds. We recommend investing in a quality burr grinder to achieve a consistent grind size suitable for your chosen brewing method.

Water Quality

Surprisingly, the water you use to brew your coffee can make a big difference in taste. If your tap water has a strong odor, taste, or contains impurities, it will affect the final cup. Use filtered or bottled water  (spring water, not distilled) to minimize any unwanted flavors and ensure a cleaner, more enjoyable brew.

Brewing Time and Temperature

The length of time your coffee brews and the water temperature are crucial factors to consider. Over-extraction from a prolonged brewing time can lead to bitterness, while under-extraction can result in a sour or weak taste. Aim for a brewing time of around 3-4 minutes for most methods like drip, pour-over, or French press. Additionally, water that is too hot (over 205°F or 96°C) can scorch the coffee, so keep your water temperature in the “Goldilocks zone” between 195°F and 205°F (90°C to 96°C).

Using the Wrong Brewing Method

Different coffee beans and roasts excel with various brewing methods. Using the wrong brewing technique might not bring out the best in your coffee. For example, some beans shine in a pour-over, while others are better suited for a French press or espresso machine. Experiment with different methods to find the one that complements your beans' flavor profile.

Equipment Cleanliness

Neglecting to clean your coffee equipment regularly can negatively impact the flavor of your coffee. Old coffee oils and residues can accumulate in your coffee maker or grinder, leading to rancid and bitter notes in your brew. Make it a habit to clean your coffee maker, French press, and grinder according to the manufacturer’s recommendations. Simple solutions of water and vinegar are great for descaling.

Conclusion

Achieving a perfect cup of home-brewed coffee takes a combination of art and science. By paying attention to the quality of your beans, mastering the right coffee-to-water ratio, using consistent grind sizes, selecting clean and filtered water, and controlling brewing time and temperature, you'll be well on your way to a superior coffee experience. Remember, practice makes perfect, so don't be afraid to experiment and tailor your coffee brewing process to suit your taste preferences. Check out our Perfect Cup here. Happy brewing!

Introduction

For an overwhelming majority of the population, coffee is part of a daily routine. Worldwide consumption is estimated at around 2 billion cups per day. If you are like me, you look forward to that first cup in the morning to get you going. But because grabbing a cup of joe and running off to our day is so much of a ritual, we often settle for a poor quality brew. And at the same time it's easy to overlook the negative impact that consuming poor quality coffee can have on our lives. In this article, we will explore some reasons why I believe that our daily coffee can be taken for granted and hopefully shed light on the consequences of consuming low-quality brews.

1. Sacrificing Quality for Convenience

In our fast-paced world, convenience often triumphs over quality. Instant coffee and pre-packaged coffee pods have gained popularity due to their ease of use and time-saving benefits. However, the convenience comes at the expense of flavor and freshness. Mass-produced coffee often lacks the complex flavors and nuances found in specialty coffee. By settling for the convenience of preparing a quick cup, we are missing out on the true coffee experience.

2. Unseen Health Risks

All coffee beans offer certain health benefits when consumed in moderation.  Yet there can be unseen risks in poor-quality beans, which may contain higher levels of contaminants, such as pesticides, mold, and toxins. Additionally, low-quality roasting processes can lead to the formation of harmful compounds, including increased levels of  acrylamide, which has been linked to various health issues. To be clear, all coffee contains acrylamide, but fresh roasted coffee contains far less than instant coffee, for example. The bottom line is that by disregarding the quality of our coffee, we might be compromising our well-being without even realizing it.

3. Impact on the Environment

The coffee industry, particularly mass production, contributes to significant environmental damage. Cheaper coffees often come from large-scale, monoculture farms that rely heavily on chemical fertilizers and pesticides. These practices lead to soil degradation, deforestation, and water pollution, posing a threat to ecosystems and biodiversity. By opting for better-quality specialty coffee produced through sustainable and ethical practices, we can support a healthier planet.

4. Economic Fairness

Another aspect often overlooked when it comes to where we source our coffee is the impact it has on the coffee farmers themselves. Cheap coffee tends to come from large-scale plantations that prioritize quantity over quality. These practices often exploit workers and pay them unfairly. By consciously choosing ethically sourced coffee and supporting fair-trade initiatives, we can contribute to a more equitable coffee industry and improve the livelihoods of farmers.

5. Missed Flavor Adventures

One of the joys of coffee lies in its diverse flavors and profiles. Poor quality coffee often lacks complexity, depth, and unique tasting notes that can be found in higher-quality beans. By settling for subpar brews, we deprive ourselves of the opportunity to explore the world of coffee fully. Each origin, roast level, and brewing method unlocks a new experience, providing a delightful journey for our taste buds.

6. Underappreciating the Craft

Behind every cup of good coffee lies the dedication and expertise of coffee farmers, roasters, and baristas. Specialty coffee is the result of a meticulous process, from growing and harvesting the beans to roasting them to perfection and finally brewing a delightful cup. By consuming bad coffee without considering the craftsmanship involved, we fail to acknowledge and support the hard work of those in the coffee industry who strive for excellence.

Conclusion

I believe there are consequences to consuming bad coffee without considering its sourcing and quality. By sacrificing flavor, health, and the environment, we miss out on the true potential of this beloved beverage. It's time to shift our focus towards appreciating the craftsmanship, supporting sustainable practices, and indulging in the richness of high-quality coffee. So, let's wake up and smell the truth—bad coffee should no longer be taken for granted.