Natural Decaffeination

Our Sparkling Water Process

There are different methods for removing caffeine from coffee beans. Most require large quantities of chemicals and synthetic enzymes. Maximus Coffee Group, by contrast, uses the innovative supercritical carbon dioxide and ultra-pure water process for decaffeination. This is the most precise process for decaffeination, removing only the caffeine in the shortest amount of time, leaving all flavor and aroma components intact. The carbon dioxide method is not only effective, but is completely natural and chemical-free. Natural decaffeination is an excellent selling point for any brand, as it will connect with growing consumer interest in natural foods and beverages and is certified Organic by the USDA.

How it Works

Green coffee is first conveyed through a set of cleaners to remove the silver skin and dust from the coffee. The beans are then moisturized using steam and ultra-pure water. After the moisturizing step, the beans are transferred to an extraction vessel, where the beans make contact with natural carbon dioxide and ultra-pure water to remove the caffeine. At over 3500 psig, the fluid moves through the bed of wet beans, removing only the caffeine from the coffee. After a preset amount of extraction time, the beans are discharged from the extraction vessel to the dryers, where they are gently dried and then cooled.

The caffeine-laden CO2/ultra-pure water mixture is then sent to a depressurizing chamber where by reducing the pressure the caffeine drops out of the mixture. The CO2 is recovered and reused in the process. Caffeine is recovered by concentrating the ultra-pure water containing the caffeine, and the vapor is condensed and sent through a reverse osmosis (RO) membrane filtration to be reused in the process. The result is naturally decaffeinated coffee boasting full, natural flavor and aroma with no lingering residue from chemical solvents.

A Comparison of Decaffeination Processes

Consumer preference for natural, organic, and minimally processed foods is growing dramatically, as we all recognize that a healthy lifestyle includes not only good exercise and nutrition but also the elimination of chemicals and artificial ingredients in our food. Over 70% of decaffeinated coffee is decaffeinated by applying chemical solvents to the beans. The purpose of this page is to relay information about how our decaffeination process differs from others.

Coffee is decaffeinated using one of four different processes: Methylene Chloride, Ethyl Acetate, Swiss Water, or Sparkling Water. All these decaffeination processes remove caffeine effectively. Methylene Chloride is a chemical solvent that is applied to the beans to eliminate caffeine. The FDA allows residual levels of the chemical to remain after roasting.

Ethyl Acetate is a chemical solvent that is applied to the beans in the same manner as Methylene Chloride. Ethyl Acetate is created through a chemical mixture of water, acetic acid and ethanol. The FDA also allows residual levels of this chemical to remain after roasting.

Through the Swiss Water Process, coffee beans are soaked in water until a liquid solution is reached that contains the coffee’s flavor properties and the caffeine. A carbon filter then removes the caffeine. The flavor-saturated liquid is then poured over a new batch of coffee beans (the old ones from the first soaking are discarded), and soaked until the caffeine is removed. The cycle of soaking and filtering out the caffeine from the liquid is repeated. No chemicals are used in the process.

Chemical-dependent decaffeination processes do not produce as satisfying a cup of coffee as the water-dependent processes due to the impact residual chemicals have on the natural flavor and aroma of the coffee. The decaffeination processes that employ chemicals to remove caffeine impact the environment negatively not only by their use but also by the challenge posed in disposing of the chemicals and wastewater.

In addition to not using any chemicals to decaffeinate our coffee, we reduce our impact on the environment by:

  • Purchasing 1/3 of our energy for our entire facility from green energy resources – wind
  • Selling the extracted caffeine to companies for use in their products
  • Reusing the carbon dioxide in multiple decaffeination batches
  • Recycling the water by using it for external equipment cleaning

How we Sell it

Packaging helps create product perception. We understand how critical it is to have options that protect product integrity and reinforce your brand positioning in the marketplace. Maximus Coffee Group offers a wide variety of packaging options, suitable to the needs of the brand and the product’s final application (retail, food service, etc.).

In addition to our full line of traditional packaging options, we are working to develop alternatives that incorporate sustainable packaging materials like post-consumer fiber (all recycled material), and are recyclable or even biodegradable. In this effort, we are working closely with customers to create new and innovative packaging solutions. Such packaging can offer not only environmental responsibility, but also help a brand stand out in a crowded market.

Packaging Options

Super Sack

Super Sack

Our Super Sack option is available in a 1800-2000lb sack.
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Burlap Bag

Burlap Bag

Please don’t hesitate to contact us if you have any questions about our natural decaffeination process.

Did you know...
The Maximus plant is North America’s largest integrated roasting, decaffeination, soluble and packaging facility, in addition to handling rice packaging and powdered soft drinks.
Make the Maximus choice today.
Contact Us today for more information about Maximus Coffee Group's natural decaffeination process, as well as our extensive menu of large-scale coffee roasting, blending and private-label packing services.