Microbial and emerging decaffeination
Also enzymatic decaf, fermentative decaffeination, ultrasound-assisted decaf
Researchers are testing biological and physical alternatives to solvent decaffeination. More than 120 microorganisms are known to degrade caffeine, and yeasts and fungi used in food fermentation can lower caffeine during coffee fermentation while modulating flavour; ultrasound-assisted water extraction can remove caffeine in minutes. None is yet an industrial standard, so this entry records the direction of research rather than a commercial method.
- Fermentation
- not applicable
- Drying
- not published
- Water use
- Medium
- Origins listing it
- 0
Step by step
Compare every method- 01Expose green beans or cherry to caffeine-degrading microorganisms (yeasts such as Saccharomyces cerevisiae, fungi such as Rhizopus oryzae) during fermentation
- 02Or apply ultrasound-assisted aqueous extraction for minutes rather than hours
- 03Dry and process as usual
Cup tendencies
early-stage; some strains add chocolate, caramel or honey notes
Risk
Experimental; incomplete caffeine removal and regulatory status unresolved
Where it is used
Common in, per the method's sources
Decaffeination happens in plants in consuming and producing countries alike; no country list is recorded.
Origins and regions that list it
No origin record lists it yet.