Although coffee is consumed by some people for its high caffeine content, as an appetite suppressant, a concentration stimulant, and a way to stay awake, more and more consumers are becoming more conscious of the caffeine levels they consume to protect their health. For some, the pleasure of drinking coffee is outweighed by the negative effects of caffeine. However, they are not willing to sacrifice a cup of good coffee one afternoon after lunch.
Due to the new needs of consumers, the industry could not allow these people to stop enjoying that little bit of happiness that this moment gave them.
Decaffeinated coffee
Some methods began to be implemented such as Decaffeinated coffee, which was first discovered in 1903, When Ludwig Roselius's coffee shipment was accidentally submerged in seawater, it caused the caffeine to leach out, but not the flavor. Roselius developed an industrial method to replicate it, steaming the beans with various acids before using the resulting benzene to remove the caffeine. Thus, decaffeinated coffee was born.
As a curious fact, nowadays to decaffeinate a coffee it is usually dissolved in methylene chloride or ethyl acetate, the caffeine is extracted by any of these solvents, the water with solvent is done again and again until it is filled with flavorings and coffee compounds almost identical to the beans, this process is done when the coffee is green, before roasting it because if you try to decaffeinate a roasted coffee its flavor would be very unpleasant.
Although there are many other, less invasive methods that extract caffeine from the coffee bean, while these methods eliminate most of the caffeine, there is no such thing as a completely caffeine-free beverage. Although decaffeinated coffee enjoyed a significant popularity in its early days, the centennial of decaffeination went largely unnoticed over time. Furthermore, decaffeinated beans have been considered inferior in quality.
In search of a low-caffeine coffee
Coffee companies have been among the most concerned with keeping their consumers happy, always looking for ways to innovate and offer quality products, as well as healthy ones, according to emerging needs. They have spent millions of dollars reproducing and, often genetically, manipulating promising coffee varieties in pursuit of a gourmet coffee bean—the "holy grail" of the industry—a bean that produces a delicious, low-caffeine cup of coffee.
Another relevant conclusion was that this variety was unlikely to grow as successfully as other varieties, as caffeine levels act as an immune system for coffee plants. However, its research remains of great interest to the coffee industry; consumption growth has been exponential because it is not a chemically processed fruit, but a natural product that offers significant health benefits. Millennials are the largest consumer group that prefers decaffeinated coffee. This generation began drinking coffee throughout the day and wanted to limit their caffeine intake.
Decaf and Locaf
Although decaffeination processes (Decaf) have improved significantly and fewer chemicals are used, the social stigma surrounding these products has been difficult to eradicate. However, those with low caffeine content (locaf) are increasingly seeking them, driven by the global trend toward wellness and natural products.
Research and the industry's and consumers' desire to find a beverage with a perfect balance of flavor, quality, and attributes, reflected in our cup of coffee, have led us to great experiences and new advances, both in terms of sensory experience and in the attributes of the coffee beans of different varieties. But we're confident they won't stop there and will work to find a coffee with that perfect balance of flavor and caffeine. Because balance lies in enjoying the moment with a good cup of coffee without harming our health. Nothing beats a delicious, but safe, sin!