Traditional Decaffeination Process

Decaffed.Coffee is your go-to haven for delicious, and (yes!) even better coffee than its caffeinated alter ego. Let's roast stereotypes!

Traditional Decaf Method: Methylene Chloride

When you see the word "methylene chloride", it doesn’t exactly scream "delicious coffee."

But here’s the thing: the Methylene Chloride (MC) Process has been around for decades, and it’s still widely used for one big reason: flavor.

Let's briefly discuss how it works, what it means for you as a coffee drinker, and how to spot it in the wild.

What Is the Methylene Chloride Decaffeination Process?

Methylene chloride (MC) is a selective solvent used to extract caffeine from green coffee beans. It’s part of the solvent-based decaf family and often referred to as:

MC Process
Direct Solvent Method
European Method
KVW (Karl Werner Verhoef) Process (indirect variation)

The process is regulated, safe when done properly, and prized for its ability to retain flavor integrity.

How the Methylene Chloride Decaf Method Works

There are two versions of the method: direct and indirect. Here’s a simplified breakdown:

1. Direct MC Method

Steam Pre-Treatment
Green beans are steamed to open their pores.
Solvent Bath
Beans are soaked in a solution of methylene chloride, which selectively binds with caffeine.
Rinse and Steam
The solvent is drained. Beans are steamed again to remove any remaining traces.
Dry and Ship
The beans are dried and sent for roasting.

2. Indirect MC Method

Water Extraction
Beans are soaked in hot water to extract caffeine and flavor compounds.
MC in the Water
Methylene chloride is added to the water to pull out the caffeine — but it never touches the beans directly.
Reintroduction of Flavor
The water, now caffeine-free, is returned to the beans to reabsorb the flavor compounds.

This method is similar in spirit to Swiss Water, but with a chemical step added in the middle.

What This Means for Your Cup

Bold flavor retention: arguably better than any other method in preserving original cup character
Affordability: lower-cost decaf options often use this process
Safe usage: final beans have trace levels far below FDA safety limits, and MC evaporates during roasting

If you want your decaf to taste like the original, the MC method often delivers.

Where It’s Commonly Used

The Methylene Chloride process is widespread and often unlabeled. You’ll commonly find it in:

Mass-market and value-priced decaf brands
Some specialty coffees that don’t advertise their decaf method
Colombian decaf offerings (especially when unspecified)

If the packaging doesn’t mention Swiss Water, CO₂, or Sugarcane… chances are, it’s this one.

Spotting MC Decaf Coffee

It’s not usually labeled clearly, but some hints include:

Terms like “European Method” or “Direct Solvent Decaf”
Lower-cost offerings with no process info
Traditional roasters who don’t focus on marketing processing methods

Pro tip: ask the roaster directly. Many will tell you if you inquire.

Flavor and Brewing Notes

Methylene chloride decafs are known for:

Full flavor clarity
Balanced body and aroma
Tasting very similar to the caffeinated version

Best for: filter, espresso, and cold brew lovers who want decaf that doesn’t taste like decaf.

Better That Other Decaf Methods?

Explore your options with these related process guides:

MC is the most traditional and widely available, but not the only path to a great decaf.

Frequently Asked Traditional Decaffeination Questions

Is methylene chloride safe in coffee?

Yes. The FDA allows up to 10 ppm, but decaf coffee typically contains less than 0.1 ppm after roasting.

Why isn’t it labeled more often?

Mainly due to negative perception. It’s legal and safe, but not a selling point.

Does it affect flavor?

Only minimally. In fact, it’s considered one of the best at maintaining the original flavor profile.

Is it banned in some places?

Not in food use. While methylene chloride is restricted in other industries (like paint removal), it’s still approved for decaf coffee in the U.S. and EU.

What People Say About Decaf

"... People who think it [decaf] isn’t ‘real coffee.’ But culture is shifting and I think specialty coffee, in particular, has a role to play in making it a delicious option.
You know, decaf can be amazing. I really enjoy a little cup of decaf in the afternoon."
⭐️⭐️⭐️⭐️⭐️

James H. – Specialty Coffee Expert

"In Bogotá [Colombia], during the Corferias fair, I had the opportunity to try a specialty decaf coffee processed with ethyl acetate that pleasantly surprised me.
So far, it's been the best decaf I've tried."

⭐️⭐️⭐️⭐️⭐️

Marisa B. – Coffee Tasting Champion

"I don't drink or smoke or have caffeine.

That really wrecks your skin as you get older."

⭐️⭐️⭐️⭐️⭐️

Jennifer L. - Singer and Actress