Why don’t most decaffeinated coffees taste good?

It’s evening, you’re in a restaurant or at home and you want a decaffeinated espresso so that you can sleep well afterwards. So you order one and are usually disappointed with the result in the cup: almost no crema, little taste and mostly a watery broth.

Why is that?

Most of the decaffeinated coffees – especially in restaurants – are already pre-ground and roasted a long time ago. Both are not conducive to a great taste in the cup.

Decaffeinated coffee can be delicious, too

if it’s properly prepared, freshly roasted and brewed properly, it’s almost unnoticeable that the coffee doesn’t contain any caffeine at all!

Co2 coffee decaffeination

In the carbon dioxide process, carbon dioxide is pressed at high pressure against and through the beans that have been softened with hot water beforehand. The CO2 takes the caffeine with it – the decaffeinated coffee bean is ready.
The advantage of this process is that the caffeine, which is extremely popular for medical purposes (caffeine tablets), can be recovered and reused.