The decaffeination process dates back to 1905, when Ludwig Roselius developed a process that
separated the caffeine from coffee beans.
Decaffeinated coffee is as flavoursome as
espresso coffee, while being healthier.
The alkaloid caffeine can in excessive quantities have
an adverse effect on certain people.
The decaffeination process is totally ecological
thanks to the use of natural solvents that have no
negative impact on consumer health.
Four procedures have been developed to date to
extract caffeine, a soluble substance, from raw
- ETHYL ACETATE: raw coffee beans are washed in ethyl acetate, a natural solvent.
- WATER: method based on use of column- type extractors in which coffee beans are
treated with a water solution saturated with
soluble caffeine-free coffee extract.
- METHYLENE CHLORIDE: raw coffee beans are washed with dichloromethane, a
chemical solvent that evaporates naturally
at temperatures higher than 40 °C.
- CARBON DIOXIDE: method consisting in washing coffee beans with pressurised
carbon dioxide (liquid gas) / P = 250 bar,
that dissolves the caffeine.
Current regulations specify that decaffeinated coffee must have less than 0.1 % caffeine. The
regulations also establish the volume of solvent
residues present in products decaffeinated using
Extracted caffeine is used by the chemical,
pharmaceutical and food industries.
Saquella uses the ethyl acetate decaffeination process, because:
- it is one of the most selective extraction systems
- ethyl acetate is a naturally-occurring substances, already present in coffee and
other fruits, such as bananas and apricots
- it guarantees excellent product quality
Decaffeinated coffee can no longer to be dismissed as ÒfakeÓ or a mere coffee surrogate.
In fact it is now able to satisfy the tastes of the
real espresso lover who nonetheless wishes to
cut his or her caffeine intake.
Thanks to constant research efforts, on-going
technological development and the selection of
the finest Arabica and Robusta, the Saquella
decaffeination process maintains all the
essential qualities of the bean, flavour and
aroma, without the caffeine.
Saquella decaffeinated is as good as a coffee
with caffeine, as scientific research and taste
tests clearly show.