Ode to decaf coffee.

A pleasure without caffeine.

There are several decaffeination techniques: Hausbrandt relies on industry leaders in Italy for its coffee, who use a solvent that is a gas in the atmosphere for decaffeination, but when high temperatures and pressures are applied, it becomes a liquid with a high affinity for caffeine, extracting it almost completely from green coffee beans.

Once decaffeinated the solvent is completely removed and the coffee is roasted and ground like any other. If the process is carried out correctly, the differences with a standard coffee are minimal but you have a caffeine content that is close to zero.

Furthermore, decaffeination leads to a negligible decrease in the antioxidant content. Even those who cannot tolerate caffeine can still turn to decaffeinated coffee as an excellent source of antioxidants.