Why we don't carry decaffeinated coffee.....for now.

One on the benefits of Calico Jack Coffee Roastery is that we are chemical free. We DO NOT use chemicals of any sort to “flavor” our coffees. We leave that up to you to add if you need a grape flavored or kahlua flavored coffee. (See out previous blog on chemical additives to get the low down of what syrups they douse the beans with to mask the natural flavors of the bean. (propylene glycol, also exists in antifreeze)

Here is an article from Natural_Medicine publish August 10th 2015 on decaffeinated coffees:

Is Decaffeinated Coffee Safe?

When considering whether or not to go decaf, it may be helpful to note which of these three decaffeination methods was used on your coffee beans.

Drinking coffee is how a lot of people like to begin their day, and many treasure the caffeine content. Others, however, like the flavor but don’t like the caffeine, in which case they may turn to decaffeinated coffee. Decaffeinated coffee is required to have 97% of its caffeine removed to conform to FDA standards. Typically decaf has 2-5 mg of caffeine per serving, as compared to 50-75 mg of caffeine in a serving of regular coffee.

Methods used in the past included chemicals that have been proven to be carcinogens, such as benzene, but those chemicals are no longer used in caffeine extraction. Now, the difficult part of decaffeinating coffee is removing the caffeine while leaving the flavor compounds in place. It can be tricky to find a tasty decaf coffee because the wide variety of flavor compounds is what give coffee its rich flavor.

When considering whether to go decaf, it may be helpful to note which of the following three decaffeination methods was used on your coffee beans.

Organic chemical solvents – methylene chloride or ethyl acetate. This method is considered by some to produce very flavorful coffee. Methylene chloride is a chemical that is a commonly-used solvent. It is highly volatile and therefore it’s estimated that very little remains in the beans after the heat-intensive roasting process is complete. The FDA has determined any potential health risk to be so low as to be essentially non-existent. Ethyl acetate is considered more “natural” than methylene chloride by some, because it can be found in nature, exists in several natural products and contributes to the aroma of many fruits. This method is often labeled as “naturally decaffeinated,” though the chemical actually used is synthetic, not naturally derived. In short, both of the solvents used in this process are synthetic, leave very little residue in the beans and are unlikely to cause harm. But if you prefer to avoid chemicals in your daily life, these organic chemical solvents might be something to sidestep.

  1. Carbon dioxide. This method uses liquid carbon dioxide in place of chemical solvents. It is a costly method and is primarily used to decaffeinate large quantities of coffee such as those you would find in grocery stores. It is very efficient at extracting caffeine and leaves very little residue behind.

  2. Swiss water method. In this method water is used to extract caffeine from coffee. Coffee decaffeinated by this method is labeled “Swiss Water Decaf” and is almost exclusively used for decaffeination of organic coffee. It is the least efficient at removing caffeine, and coffee decaffeinated by this method is likely to have higher caffeine levels than other methods. It is very safe, as it doesn’t involve any chemicals — and since it removes very few of the compounds that create flavor, it is considered by some to have the best flavor profile.

There is some preliminary evidence that high intake of decaf coffee may increase the risk of having high apolipoprotein B, a marker in your blood that is associated with worse cardiovascular health. The issue is still under discussion, however, and it is unlikely that a few cups a day will have negative effects. So while decaffeinated coffee may not taste as good as regular coffee, it is generally a good option for those who want their coffee without the caffeine.

— By Shawnti Rockwell, ND (’14), resident at Bastyr Center for Natural Health

In the future Calico Jack is working with Swiss Water Natural Decaffeination Process. It is only done in British Colombia, Canada. The cost is alittle more expensive, but worth the wait.

It takes the right steps to find a great Treasure.

Austin BarbianComment
Why do WE not have artificial flavored coffee?

We get people sometimes asking for “grape” flavored, “caramel” flavored or even “'s’mores” & “hazelnut” flavors. Unfortunately, many coffee drinkers remain in the dark about artificially flavored coffee.

It’s true - The popular coffee flavoring chemical compound propylene glycol, also exists in antifreeze! Irish Cream is made with ethyl alcohol, dimethylamine-D1, and formamidine acetate.

Also, don’t be fooled by the cover up of quality. A majority of your big-chain roasters use cheaper Robusta coffee beans, which are highly acidic and bitter tasting. These beans are simply the carriers of the chemical flavors.

Calico Jack Coffee stays away from harsh chemical additives for environmental and health reasons. We invest our time in bringing natural flavors out of the beans and to your taste buds.

Coffee has more flavor potential than wine. Properly roasted coffee can release the power of 800 naturally occurring chemical compounds. To give you some perspective, wine has only 200 flavor compounds. Coffee is packed with flavor — you just have to roast it right.

Freshness is key - Protect your coffee experience with fresh coffee. Coffee loses its flavor within the first few weeks after roasting. To give you some perspective, grocery store coffee (not local) is, on average, 3 months old due to the logistics of transportation and distribution. Protect your coffee flavor by only buying coffee that’s been roasted fresh within the past few days.

Where we buy our green beans is a high priority. The coffee tree is affected by the climate and elevation of the coffee’s country of origin. The higher the elevation the better. The more tropical the climate the better. The combination of soil type, climate, and elevation all combine to give you 800 chemical compounds that make up coffee’s complex flavor.

What are you waiting for? You have our stamp of approval for goodness.

Thank you for your patience for excellence.

We have been extensively trying out new green coffees, creating perfect profiles with our software and taste buds. Cupping is so important to our process bringing you the best quality and flavor that bean origins can have. We don't add syrups that give false flavors to our roasted beans. Those flavorings are not good for you or the environment. We care for coffee and you. 

NOTE: If you are interested in learning to cup coffee, and have a passion for flavor, let us know. We have a sample program with free coffee. Email us with the subject "sample program" and we will get you set up. With you joining our program, receive 15% on any order you place. 

- We don't live to drink good coffee, we drink good coffee to live.-