Coffee is an ever-changing industry. New processing methods, hybrid varietals, and abstract  trends captivate professionals and consumers. There's one area in particular that's growing  in popularity at a rapid rate; decaf coffee. For a long time, decaf was an afterthought.

Coffee professionals considered it inferior. Roasters sourced it without enthusiasm, and coffee  shops served it out of necessity. In recent years, this has all but faded away. Much like the  renaissance of low alcohol, decaf has had a spotlight shone on it.  

Decaf coffee was synonymous with inferior taste and quality. The decaffeination processes  available were harsh, leaving beans bland and uninspiring. The disappointing results meant  that there was somewhat of a negative feedback loop. The process was harsh on the coffee, so roasters wouldn't buy the best they could. The end product was a far cry from the  exceptional blends and single origin coffees that we all came to enjoy.  

As technology improved, decaffeination methods have revolutionised the production of  decaf coffee. The Sugarcane Process is one of the most exciting methods for decaffeination.  The coffee beans are soaked in water and exposed to Ethyl Acetate. The Ethyl Acetate binds  to and extracts the caffeine, without compromising the natural flavours in the coffee. When  the caffeine is down to the desired level, the beans are steamed to remove any Ethyl Acetate  residue. The result is a decaf coffee that is every bit as delicious as we would expect from the  very best coffee roasters.  

Roasters and consumers have embraced these improvements in decaffeination with open  arms. The best roasters around have taken the approach to leave no stone unturned. Their  decaf coffee now virtually indistinguishable from their most impressive single origin coffees.  Of course, sourcing plays a big role in this. Working closely with farmers and importers  means they can take the utmost care to source a coffee that aligns with their program. This  careful consideration means decaf options often rival their best single origin beans. Odd Kin  exemplified this last year when one of their team members took their outstanding Quindio  Decaf to the UK Barista Championships. This is a huge testament to how far decaf has come  in the past decade that I've been working in coffee.  

It's not only about the pursuit of quality though. A coffee roaster with a dedication to great  decaf is also one that values each of its customers equally. It's an interesting part of the  market. For years, there was a bit of an unspoken idea that decaf drinkers weren't serious  coffee aficionados. This couldn't be further from the truth. A healthy lifestyle is more popular  than ever. More and more coffee drinkers are aiming to moderate their caffeine intake, while  still enjoying high quality.  

Decaf coffee is the best its ever been. It's not hard to imagine a future where decaf coffee  holds a prominent place in the speciality coffee market. As decaf quality excels, the demand  for great decaf will undoubtedly continue to rise. We might even see a UK Barista Champion  using a decaf coffee. 

Dan O'Regan - Bank Bristol