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What it is and what sets it apart: Decaf is a process category, not an origin. Method (Swiss Water, EA, CO₂, Mountain Water) changes residue, sweetness and body.
How it is done: Green swollen with water/steam → caffeine extraction by method → dry → roast (needs its own profile).
Flavours and cup benefits: Can keep quality if method and green are good. Ritual without caffeine; flat/woody/chemical risk if cheap.
Technical notes: Read method on the label. Label: decaf + process.
Common mistakes: Do not assume all decaf tastes the same or is absolute zero caffeine.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.