The popularity of decaffeinated coffee is growing. The background is a well-being trend.
Pete Anikari, Eeva Paljakka
Finns drink an average of 3–5 cups of coffee a day, and more and more choose decaffeinated coffee. According to a study by Taloustukkusmas, 26 percent of regular coffee drinkers in Finland are interested in decaffeinated coffee. Eight percent of all coffee drinkers currently drink decaffeinated coffee. 41 percent of them believe that they will increase their consumption of decaffeinated coffee in the next year.
Among the big roasters, Meira has been selling Kulta Katriina’s decaffeinated coffee for a few years now. There are also decaffeinated filter coffees from the Zoégas and Jacobs Krönung brands. Now Paulig is also jumping on the bandwagon of the trend and selling medium roast Juhla Mokka Ilta coffee and dark roast Café Los Angeles coffee.
– The popularity of decaffeinated coffee is growing both in Finland and globally. Behind the growing popularity is the well-being trend. We are increasingly interested in, for example, sleep quality and recovery, says Paulig’s coffee expert Emmi Kinnunen.
Decaffeinated coffee is usually drunk especially after a working day, when the stimulating effect is no longer needed.
– In general, the trend of various “non” products has been visible in Finland for a long time. For example, non-dairy milks and non-alcoholic beers are already commonplace for many people.
Emmi Kinnunen says that making decaffeinated coffee is no different from regular coffee. The most important thing is to use fresh water and fresh coffee, keep the equipment clean and check the correct ratio of coffee and water, which is seven grams of coffee per 1.25 deciliter cup. Paulig
Caffeine removed with the water method
Decaffeinated coffee can be prepared using many different methods. Paulig’s coffees use a chemical-free water method.
– In the water method, raw coffee extract is used to remove caffeine, which is formed by soaking raw coffee beans in water. The chemical compounds strive from a lower concentration to a higher one, i.e. the concentrations of the bean and raw coffee extract have leveled off, utilizing the equilibrium state. Caffeine is thus transferred from the bean to the raw coffee extract, and caffeine is constantly removed from the raw coffee extract.
Nothing but caffeine is removed from the coffee, and according to Kinnusen, the good taste of the coffee is preserved with this method.