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The future of specialty coffee decaffeinated


What is the future of specialty coffee decaffeinated? Many people look to coffee as a way to get caffeine and wake up, many choose decaffeinated or low-caffeinated coffee. In fact, according to Transparency Market Research, the value of the global decaf coffee market is predicted to reach $14.83 billion by 2031.

The decaffeination process was first used about 120 years ago by German coffee merchant Ludwig Roselius. In 1903, he created the first commercial batch of decaf coffee. Since then, decaffeination methods have evolved and changed dramatically; Until now, many new techniques have been used.

Let’s explore the future of the specialty coffee decaffeinated market through the article below.

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Origin of Decaf coffee


Before looking further into the evolution of decaf coffee, let’s look at the origins of this special coffee.

Around the world, one of the main reasons people drink coffee is because of its caffeine content.

Caffeine stimulates the central nervous system, helping to improve cognitive function, alertness, and mood. However, while many consumers enjoy these side effects, others wish to reduce their caffeine intake. Some people may even eliminate caffeine from their diet for health reasons.

The coffee industry has developed several decaffeinated processes over the years.

After Ludwig Roselius created the first commercial batch of decaf coffee in 1903, he began selling it through his trading company Kaffee HAG. Three years later, Roselius, Karl Wimmer, and Johann Meyer were granted a US patent for “the treatment of coffee”.

Since then, many food-safe decaffeination methods have been developed. To be certified as decaf coffee, coffee containing must be removed at least 97% caffeine. However, according to European standards, coffee must be 99.9% decaffeinated.

Although the process of decaffeination first appeared in the early 20th century, it became viral over the following several decades – perhaps most notably during the 1980s.

However, the demand for high-quality decaf coffee has increased in recent years. Over the past five years, there has been a growing market for better-quality decaf coffee.

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Specialty coffee decaffeinated


Decaffeinated coffee, commonly known simply as decaf, has had nearly all of its caffeine content removed through several processes. While it has never been the main focus of specialty coffee, things are changing.

While specialty coffee focuses on high-quality, single-origin coffee, blended coffee remains the mainstay of decaf products. However, quality has improved, and there is more variety than ever before, potentially expanding the appeal of specialty coffee decaffeinated.

specialty coffee decaffeinated, used to serve the needs of the masses, is also used in competitions in 2019; Canadian Barista Championship competitor Cole Torode finished third in the World Finals using the Gesha decaf variety, prepared using the Swiss Water Process. It also confirms the great taste, defeating the evaluation of the quality of the coffee that has undergone this complex processing.

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The future of the specialty coffee decaffeinated market


Understandably, the increasing availability of high-quality decaf significantly contributes to its popularity.

Consumers are also more aware of caffeine intake, and the demand for this coffee is increasing. As the demand for production increases, so makes the demand for the quality and safety of this particular agricultural product. Coffee quality is a top priority for consumers. With the specialty coffee culture now becoming mainstream, instead of consumers stopping drinking coffee when they reach their caffeine limit, they choose to stay in the beverage because of getting good quality decaffeinated coffee.

Besides, the coffee market has also appeared some low-caffeinated coffees in recent years, such as Laurina, Coffea charrieriana from western Cameroon and an arabica variety called AC1, which was discovered in Ethiopia.

Undoubtedly, the decaf market segment has come a long way since it emerged in the early 20th century, with several new techniques developed in the years since. And with the market sure to grow in the coming years, we could see more methods and processes become available.

Based on the growth of decaf in general, one can see it become a more meaningful and purposeful component of coffee businesses in the specialty sector.

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