Segafredo Zanetti offers Deca Crèm to those who are particularly sensitive to caffeine but don’t want to give up the pleasure of a very good coffee.
In order to coutner the sometime consequences of heavy coffee drinking, Ludwig Roselius of Bremen, son of a coffee taster whose profession caused him anxiety, in 1905 invented the first decaffeinating method. Since then, because of industrialisation needs, various processes have been tried out and used: amongst the most recent, some use organic particles, others use chemical solvents.
Segafredo Zanetti respects the quality of the raw material by using an entirely natural process.
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Our decaffeinating process is applied to the green coffee beans and uses carbon dioxide, a natural element which we breathe in every day. The CO2 particles, pushed at a very high pressure (over 180 atmospheres; the so called “extremely critical” status), bind with those of the caffeine. Reinstating the standard pressure, the CO2 volatilises together with the caffeine.