I Love Decaf

What the UK gets wrong about decaf—and how to put it right

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If you’ve ever ordered a decaf in a British café and felt like you’d asked for a gluten-free steak, you’re not alone. For a country that consumes over 95 million cups of coffee a day, we’re still getting a lot wrong about the humble decaf. And no, it’s not because the beans are shy.

Let’s break down what’s still broken—and how to fix it.

1. We treat decaf like a medical condition

In the UK, asking for decaf is often met with a look usually reserved for people who announce they’ve given up electricity. It’s seen as something you have to drink, not something you’d ever want to.

But that’s changing. According to Speciality Food Magazine, more people are actively choosing decaf for wellness reasons: sleep, anxiety, energy balance. It’s a decision, not a diagnosis.

2. We still let instant define the category

For years, the most common decaf experience in the UK has been a teaspoon of freeze-dried brown dust, stirred reluctantly into boiled tap water. So it’s no surprise the reputation tanked.

But that’s like judging all food based on a Pot Noodle. Today’s decaf includes specialty-grade pods, freshly roasted beans, and chemical-free processing methods that actually preserve flavour.

3. We forget that taste matters

Decaf doesn’t mean less flavour. It means less caffeine. That’s it.

As Coffee Blog UK points out, great decaf should taste just as good as regular coffee—because it’s made the same way. Beans. Roasting. Brewing. There’s no reason your 10am flat white should taste like boiled cardigan just because it’s decaf.

4. We assume demand isn’t there

Big mistake. According to Grocery Trader, 62% of Brits avoid caffeine in the evening, and over half say decaf is better for their wellbeing. That’s not niche—that’s mainstream.

The problem isn’t demand. It’s access. Supermarkets and cafés still stock decaf like it’s an apology, not a menu item. Let’s fix that.

5. We don’t talk about the wins

Here’s one: our coffee isn’t just decaf. It’s award-winning. I Love Decaf just won a Great Taste Award, proving once and for all that removing caffeine doesn’t mean removing quality.

It means being smart about what goes in your cup—and expecting more from what comes out.

Final sip

The UK has come a long way, but it’s still got decaf all wrong in too many places.

Let’s stop treating it like the awkward cousin of real coffee. Let’s start asking for better, brewing better, and proudly drinking coffee that lets you sleep at night.

Start with a cup that’s worth your time: I Love Decaf.

Decaf in care settings: The wellbeing benefits we should be talking about

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If you think decaf is just for the yoga crowd or people who can’t handle their double espresso, think again. There’s a quiet revolution happening in care homes, clinics, hospitals, and community centres. And it smells like freshly brewed decaf.

For decades, the NHS tea trolley was a vehicle of powdered milk and freeze-dried sadness. Coffee? Usually instant. Often overboiled. And always caffeinated by default. But as awareness around sleep, anxiety, hydration and medication interactions grows, the humble decaf is starting to look like a much smarter, safer option.

Why care settings need to ditch the caffeine-first default

  1. Sleep matters – Especially for older people and those with dementia. According to the Journal of Dementia Care, late-day caffeine is strongly linked to disrupted sleep cycles in vulnerable groups.
  2. Hydration counts – Caffeine is a diuretic. Decaf isn’t. In care settings where dehydration is a major risk factor, decaf supports better fluid retention and regular intake.
  3. Less anxiety and fewer side effects – Patients already dealing with health conditions, medication loads, or cognitive stress do not need an extra buzz thrown into the mix. Decaf allows for comfort and ritual, minus the cardiac drama.
  4. Still tastes like normality – The smell, the warmth, the taste—coffee is often part of someone’s identity. Decaf lets that continue without compromise.

Breaking the “we’ve always done it this way” trap

One of the big blockers to switching is legacy thinking. Instant caffeinated coffee is cheap, shelf-stable, and familiar. But the side effects are rarely counted in the price.

We need to ask: what’s the real cost of serving coffee that raises heart rate, disrupts sleep, or interacts badly with medication?

And what’s the benefit of switching to something safer that still offers comfort, social connection, and daily ritual?

A small change with big impact

The decaf shift doesn’t need to be dramatic. Keep the mugs, keep the biscuits, keep the rituals. Just swap out the old caffeine-laced instant for a fresh-brewed, gentle-on-the-body decaf.

Staff stay calm. Residents sleep better. Nobody’s heart rate spikes over a Rich Tea biscuit.

Final sip

Decaf isn’t a downgrade—it’s an upgrade for settings where wellbeing matters most.

It’s time for care providers to rethink what’s in the cup. Because small changes, like switching to proper decaf, can deliver comfort and care in one sip.

Explore safe, smooth, full-flavoured brews at I Love Decaf. Oh—and in case you missed it, we’re not just good-for-you. We’re award-winning too. See why we won a Great Taste Award.

“Can I still get the taste?” and other questions people ask before trying decaf

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So you’re decaf-curious. Or you’ve been told to cut back on caffeine by your doctor, your therapist, or your own trembling hands. Now you’re staring down the decaf shelf wondering: Is this going to be a sad brown cup of lies?

Let’s answer some real questions people have before they make the switch. Because nobody deserves to suffer through instant decaf that tastes like wet carpet.

1. Does decaf still taste like coffee?

Yes. Or at least, it should.

If it doesn’t, what you’ve got isn’t decaf—it’s a disgrace. Proper decaf uses gentle, chemical-free methods like Swiss Water or CO2 decaffeination to remove caffeine while preserving flavour.

As Coffee Blog UK notes, there are specialty-grade decafs that retain all the richness and depth of their fully leaded cousins. If your decaf tastes like boiled disappointment, blame the brand—not the bean.

2. Is decaf just for people with issues?

No. It’s for people with taste, sleep goals, and a functioning sense of when enough is enough.

According to Speciality Food Magazine, decaf’s rise is linked to lifestyle trends like mental wellness, better sleep, and a shift away from over-stimulation. People aren’t drinking decaf because they’ve given up—they’re drinking it because they’ve wised up.

3. Will I miss the buzz?

Maybe. But you won’t miss the crashes, the anxiety, or lying in bed with your eyes closed and your brain doing cartwheels.

Most people report that what they actually miss is the ritual of coffee—not the caffeine. The warmth, the smell, the taste. Good decaf keeps the experience, loses the chaos.

4. Is there even any good decaf out there?

Yes. But you won’t find it in the back of aisle 12 next to powdered milk and sadness.

The good stuff is roasted fresh, not stockpiled. It’s transparent about origin and decaf method. Brands like I Love Decaf exist specifically to make decaf that doesn’t suck. And there are more specialty pod and bean options than ever before, as our pod Coffee’s launch shows.

5. Will people judge me for ordering decaf?

Only if they’re tragic.

If someone thinks caffeine makes you a better human, you’re allowed to laugh, sip your well-balanced decaf, and move on.

Even the BBC is out here busting myths about decaf. It’s time to stop acting like it’s a character flaw.

Final sip

Asking questions before switching to decaf is fair. But don’t let bad products, outdated opinions, or barista eye-rolls stop you from discovering a better brew routine.

Because the real secret is this: decaf isn’t lesser. It’s just coffee that lets you live your life without caffeine dictating your heart rate.

Taste it for yourself at I Love Decaf.

“Real coffee drinkers don’t drink decaf” – and other stupid things people say

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There’s a certain type of person—usually wearing a t-shirt with an espresso pun and some personality issues—who still says things like, “Decaf? What’s the point?”

You’ll hear them in cafés, online forums, your aunt’s WhatsApp group. People who believe real coffee drinkers drink real coffee, by which they mean “full of caffeine and arrogance.”

It’s 2025. Are we really still doing this?

Myth #1: Decaf is for people who can’t handle their coffee

Translation: “I am addicted to caffeine and I’ve decided that’s a personality.”

Listen, some people choose decaf because they like sleeping. Or because they don’t enjoy heart palpitations while sending emails. Or because they enjoy flavour without the physiological meltdown.

According to Speciality Food Magazine, the growth in decaf is being driven by exactly that—wellness, balance, and people who’d like to feel good and enjoy their coffee.

Myth #2: Decaf doesn’t taste as good

This one’s a classic. Right up there with “margarine causes divorce” and “you can’t trust oat milk.”

The reason people think decaf tastes bad is because most of them have only ever had instant supermarket horror. That’s not a taste issue. That’s a standards issue.

Proper decaf, made using methods like Swiss Water or CO2 processing, roasted with care, and brewed properly—shock!—tastes like coffee. Because it is coffee. Just minus the shakes.

Myth #3: Decaf is only for old people or pregnant women

Nope. That’s marketing from 1984 talking. According to Grocery Trader, 62% of Brits avoid coffee in the evening. Why? Because they want to sleep, not lie awake vibrating with regret.

And guess what? That includes men, women, students, business owners, and people who just want a decent cup of something that doesn’t trigger an existential crisis.

Myth #4: Caffeine equals character

Somewhere along the line, caffeine got romanticised. It became a symbol of hustle. A badge of honour. If you weren’t drinking triple shots at 9pm, were you even living?

But that’s changing. More people are realising that constant stimulation doesn’t equal productivity, or depth, or coolness. It just equals dehydration and poor sleep hygiene.

The rise of decaf is about taste, yes—but it’s also about control. About choosing how you feel. About getting to enjoy coffee on your terms, not caffeine’s.

Final sip: You’re allowed to enjoy your coffee without explaining it

Drink decaf. Don’t drink decaf. Mix and match. No one’s policing your cup.

Just don’t be the person who thinks a caffeine habit makes them an intellectual.

Decaf is not a downgrade. It’s just a different setting.

And sometimes, it’s the smarter one.

Want decaf that actually tastes like coffee? Start here.

The great decaf shortage: Why it’s still so hard to find good decaf in the UK

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Walk into any UK supermarket and try to find a bag of high-quality decaf beans that doesn’t taste like melted cardboard filtered through the sleeve of a World War II greatcoat. We’ll wait.

The reality? Despite a 45% increase in decaf sales over the last year, and a surge in health-conscious coffee lovers looking for low- or no-caffeine alternatives, the options on British shelves remain astonishingly poor. But why? Where is all the good decaf hiding?

1. Supermarkets are stuck in a time warp

Most mainstream retailers still treat decaf like it’s a niche medical requirement—filed somewhere between gluten-free gravy granules and tinned prunes. While specialty coffee has exploded in every other category, decaf is still offered in one or two limp varieties, usually in pre-ground form and rarely with any transparency about roast date, origin, or decaffeination method.

Many of the largest supermarket offerings are chemically processed, mass-roasted, and stocked for shelf life, not flavour. It’s not that there isn’t good decaf—it’s that the system isn’t built to sell it.

2. Roasting decaf properly is harder than it looks

Green decaf beans have already been through one process—decaffeination. This changes their chemical structure and makes them trickier to roast consistently. Mass roasters often under-roast them to avoid scorching, or overcompensate and burn the nuance out entirely. As a result, what ends up in many bags is a blunt, flat, papery brew that no one actually enjoys.

Artisan roasters, by contrast, take time to dial in specific roast profiles for decaf—especially when using gentler decaffeination methods like Swiss Water or CO2 processing. But these small-batch roasters rarely have the scale or margins to distribute to the supermarket chains.

3. Decaf demand is growing faster than supply chains can keep up

According to KAM Media, more than half of UK coffee drinkers say decaf is better for their wellbeing, and Gen Z consumers are leading a major shift towards caffeine-free lifestyles. But sourcing decaffeinated beans at scale, especially organic and ethically sourced varieties, remains a slow and expensive process. Most decaf beans still come from limited specialist suppliers, and aren’t always available in quantities needed for national distribution.

Add Brexit complications and international shipping delays, and suddenly your decaf pipeline starts to look more like a drip feed.

4. Shelf space is limited and political

Coffee shelves are dominated by big players with deep pockets. Every inch is fought for. Brands selling 100% decaf, especially small independents, are often pushed out by category captains who argue that decaf is a low-margin luxury. Never mind that consumers are actively asking for more options.

The result? Your average supermarket doesn’t reflect real demand. It reflects what moves volume fastest—which rarely includes craft decaf.

5. Instant decaf still haunts us

For decades, the term “decaf” in the UK was synonymous with freeze-dried, instant coffee. It’s why many people still think decaf is inferior. Despite huge improvements in taste and quality, many shoppers avoid decaf entirely because they assume it’s going to taste like punishment in a mug.

It’s a stigma that won’t lift unless consumers try better decaf—and better decaf can’t become visible until it’s stocked and marketed properly.

So where is the good stuff?

Mostly online, or in small-batch form via independent roasters. Direct-to-consumer brands like I Love Decaf specialise in fresh, chemical-free decaf with full transparency and flavour. But artisan producers can’t scale like multinationals—and nor should they. Their value is in freshness, care, and process.

Final brew

There isn’t a shortage of decaf. There’s a shortage of visibility, access, and industry willingness to give it the same respect as regular coffee. As demand continues to grow, so too will the pressure to fix that. Until then, the best decaf in the UK may still be hiding in plain sight—just not in aisle 9.

Why artisan decaf is the new specialty coffee frontier

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Once, decaf was that dusty choice nobody really cared about—like the B-list extra in the coffee universe. But a revolution is brewing. Small-batch artisan roasters are turning decaf into the third-wave superstar it always deserved to be—bringing craft, character, and downright deliciousness to every cup.

The decaf boom: not just hype, it’s numbers

The global decaf coffee market is expected to grow from around $18.5 billion in 2024 to almost $25 billion by 2030, at around 5 percent per year. Specialty decaf? That’s the fastest-growing slice. One forecast sees decaf’s share of specialty coffee jumping by over 12 percent CAGR through 2032.

Simply put: people want decaf that tastes good—and they’ll pay for it.

Small-batch roasters: the artisans of taste

Big brands churn out decaf in massive vats. But artisan roasters treat each bean with care. They:

  • Roast small batches—just a few kilos at a time—so flavour pops instead of flatlining
  • Fine-tune roast profiles for decaf beans, which behave differently after decaffeination
  • Roast-to-order, delivering coffee packed at its peak
  • Tell stories with transparency—you know origin, decaf method, roast date

These roasters are crafting decaf the way a good chef plates a meal. It’s not just functional—it’s intentional.

It’s not just about flavour. It’s about identity.

In specialty coffee circles, decaf used to be the punchline. Not anymore. Food & Wine recently called decaf “undergoing a renaissance”, with championship-level roasts changing the game.

What was once seen as a compromise is now being rebranded as choice. Artisan decaf:

  • Lets you sleep
  • Avoids caffeine jitters
  • Keeps antioxidants and health perks
  • And most importantly—tastes good

Decaf fans aren’t accidentals. They’re flavour seekers choosing coffee that matches their lifestyle.

Specialty decaf: the frontier of hospitality and wellness

Small-batch decaf is finding its place on café menus, premium subscription boxes, and in savvy grocery baskets. It’s a flavour frontier—and people are noticing.

Why this matters for you

  • You’re not just buying coffee
  • You’re supporting real farmers, skilled roasters, and sustainable practices
  • You’re rejecting bland mass-market sludge
  • You’re embracing decaf that stands out

Because your taste buds deserve more than ration-book special.

Final sip

Artisan decaf is more than a trend. It’s a purpose-driven movement. It respects beans, people, and the planet—and still tastes great.

Raise your mug to a world where decaf isn’t the fallback—it’s the headliner.

Explore the frontier at I Love Decaf

Let’s talk about the elephant in the room—or rather, the giant robotic warehouse with its own postcode: Amazon.

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We love convenience. Who doesn’t? One click, next day, boom—new dog slippers. But when it comes to artisan coffee—especially decaf—the same rules don’t always apply. One of our lovely customers recently said, “The coffee is great but if you’re competing against Amazon I’m afraid the logistics need some considerable improvement.”

And we hear you. We really do.

But here’s the truth: we’re not Amazon. And we’re not trying to be.

Because if we were, you wouldn’t be getting the same coffee.

Why we can’t (and shouldn’t) race Amazon Amazon’s model is built around scale. Industrial, international, out-of-a-hundred-foot-robot-arm scale. Their system only works if you’re shifting hundreds or thousands of units a day. And that’s fine if you’re selling USB cables or shampoo.

But we roast in small batches. Three roasters. Zero robots. No air traffic control towers. Just real beans, real people, and fresh coffee that hasn’t been sitting on a warehouse shelf since last year’s Eurovision.

If we tried to go full Amazon, we’d have to stockpile roasted beans. That means they’d sit around. They’d get stale. We’d have waste. And you’d lose the very thing that makes our coffee worth drinking: freshness, character, and care.

The artisan paradox You can’t scale artisan, well you can, but we need massive investment… We can’t pump out 500kg of decaf a day unless we go industrial—and that’s not why we started I Love Decaf. But that is the end goal of course. 

We created this business to prove that decaf can be delicious. That it deserves its own spotlight, not just a dusty corner on a giant retail platform. And that means doing things differently—carefully, consciously, and yes, sometimes a little more slowly.

Still pretty damn quick That said, we’re not slouches. Our team works hard to get your coffee out fast. We’re always refining, always improving, always looking for ways to speed up without cutting corners or compromising quality.

We know what Amazon offers. But we also know what they can’t: a human roasting your beans with actual love (and occasionally a moustache), not a barcode scanner and a forklift.

Why waiting a little is worth it Every bag of I Love Decaf is roasted fresh, packed by hand, and sent direct. Not stored for months. Not bulk roasted into mediocrity. Not made to survive the logistics labyrinth of multinational supply chains.

You get character. You get craft. You get coffee that was probably roasted while you were brushing your teeth yesterday. That’s worth waiting an extra day or two.

So no—we’re not Amazon. We’re something better: the reason you don’t have to drink stale, soulless coffee ever again.

And if you’re the kind of person who values that, we think you’re in the right place.

Order fresh, not fast: I Love Decaf

How to identify and buy high-quality decaf coffee (without crying in aisle 9)

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Buying decaf coffee shouldn’t feel like you’re choosing between minor dental surgery or a cup of hot regret. And yet, if you’ve ever found yourself staring at the supermarket shelf lined with jars of “Decaf Crystals” and packets with beige graphics that scream “tastes like disappointment,” you’ll know the dread.

Let’s be honest: most supermarket decaf coffee looks and tastes like it was developed during wartime rationing, possibly alongside Spam, powdered egg, and tinned peaches in heavy syrup. It’s as if, back in 1947, someone said, “What if we made coffee… but we took out the joy and replaced it with industrial solvents and broken dreams?”

Well, you deserve better. You deserve coffee that isn’t a flavour crime against humanity. So here’s your guide to spotting the good stuff before you end up with a tin of brown powder that smells like damp carpet and regret.

1. If it says ‘instant,’ drop it and run Instant decaf is the coffee equivalent of a gas station sandwich. It exists. It’s technically edible. But it’s built for shelf life, not for joy. And let’s be clear: no one has ever taken a sip of instant decaf and said, “Ah yes, subtle cocoa notes and a hint of toasted pecan.”

What you will get is the taste of vaguely burnt cardboard, a nostalgic kick of tin can, and the gentle whisper of despair. If it comes in a glass jar and rhymes with Nescafé, you’ve gone too far.

2. Beware of packaging that looks like it was designed in a nuclear bunker If the packet has a typeface that predates the invention of irony, and promises things like “Rich Roast!” or “Bold Blend!” without saying where the beans came from or how they were decaffeinated—back away slowly.

High-quality decaf doesn’t shout. It tells stories. It lists the origin. It shows off its decaffeination method (more on that in a moment). If it just says “100% pure coffee,” that’s supermarket code for “We gave up trying.”

3. Check the decaffeination method – science is your friend If you see the words “methylene chloride” or “ethyl acetate,” know this: your coffee was likely processed with something that sounds like it came from the cleaning cupboard in a Soviet-era factory.

Now, we’re not saying those methods are dangerous. We’re just saying they make your coffee taste like the ghost of floor cleaner.

Look for Swiss Water Process or CO2 decaffeination. These chemical-free methods preserve flavour, dignity, and the faint hope that your coffee won’t taste like a soggy Weetabix soaked in warm radiator water.

4. Whole beans are not just for show-offs Yes, buying whole beans suggests you own a grinder. Or at least know someone who does. But here’s the thing: whole beans are fresher, fuller in flavour, and haven’t been prematurely exposed to air, moisture, and supermarket sadness.

If you must go pre-ground, fine—but make sure it tells you what grind it is (espresso, filter, French press), otherwise you’re playing coffee roulette and the prize is a mug of brown sludge.

5. The sniff test (metaphorical unless you’re in the shop and brave) Real decaf smells like coffee. It should smell good. Like, want-to-huff-the-bag good. If you open the pack and it smells like a pensioner’s sock drawer, return it to the dusty lower shelf where it belongs.

6. Instant coffee is not a survival item anymore Look, there was a time when instant coffee made sense. That time was the Blitz. It came with powdered egg, powdered milk, powdered courage. But it’s 2025. You can have actualcoffee, even if it’s decaf.

You no longer have to drink something that looks like soil and tastes like nuclear fallout. You have options. You are free.

7. Support decaf-dedicated brands (ahem) High-quality decaf doesn’t happen by accident. It takes care, time, and the kind of obsessive energy usually reserved for sourdough bakers or people who collect vintage cheese labels.

At I Love Decaf, we start with proper beans, not ones rejected by the caffeinated world like sad understudies. We roast them with love, decaffeinate them properly, and deliver coffee that makes your taste buds feel seen.

We’ve done the suffering, so you don’t have to. We’ve drunk the instant. We’ve endured the supermarket sachets. We’ve gagged politely at free hotel sachets that taste like bin juice.

So what’s the moral? Life is too short for bad coffee. Even decaf.

If you’ve sworn off caffeine, don’t punish yourself by drinking ghost-coffee made in a lab under fluorescent lighting. Buy better. Drink better. Start with coffee that knows what it’s doing.

And no, we don’t sell tinned peaches.

Treat yourself to actual flavour at I Love Decaf.

Why decaf needs its own drinks category

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Let’s get one thing straight: decaf isn’t just a watered-down version of real coffee. It’s not regular coffee’s sad little sibling or a caffeine-free charity case. It’s a bold, delicious, stand-alone drink that’s long overdue its own seat at the grown-up drinks table.

Right now, decaf is stuck playing understudy. It’s marketed as “just like the real thing” or “the option for when you’re off caffeine,” as if anyone would ever say, “I’ll have the non-alcoholic beer, but only because I’ve got a Zoom meeting tomorrow.” That’s not how categories are built. That’s how compromises are made.

It’s time to stop thinking of decaf as a compromise and start thinking of it as its own proper thing. Because here’s the truth: decaf isn’t a shadow. It’s a spotlight.

People drink decaf not because they have to—but because they want to. Because they like sleeping. Because they don’t want to be vibrating through meetings. Because they’ve realised flavour doesn’t need a side of heart palpitations to be enjoyed.

So why is the decaf shelf still shoved in the corner like the naughty step of the drinks world?

We don’t shove oat milk next to real milk and call it “the failed cow section.” Energy drinks, kombucha, matcha—these all have their own lanes. So should decaf. It’s got taste. It’s got variety. It’s got fans. All it’s missing is the recognition.

At I Love Decaf, we believe in giving decaf the full main character treatment. We’re not hiding behind some caf-free footnote. We build our brews from the bean up—chemical-free, carefully crafted, and properly proud of being decaf.

If a drink is delicious, satisfying, better for your body and better for the planet, and still gets side-eyed like it’s a poor man’s espresso, then the problem isn’t the drink. It’s the category.

Let’s fix that.

Join the movement that puts decaf where it belongs: front and centre.

Get properly brewed, proudly decaffeinated coffee now at I Love Decaf.

Is your decaf saving the planet or just your nerves?

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Decaf coffee has always been a bit misunderstood—first accused of being pointless, then tasteless, and now? Possibly planet-saving. That’s right. The little brown bean with no buzz might just be doing double duty: keeping your heart calm and your conscience clear.

We already know the benefits of decaf on the personal level. It lets you enjoy a rich, flavoursome brew without vibrating through your chair, developing a new form of anxiety, or lying awake at night questioning your life choices. But beyond rescuing your nervous system, decaf can also help rescue the planet—if it’s done right.

Let’s break it down.

Not all decaf is created equal Some decaffeination processes use solvents like methylene chloride or ethyl acetate, which sound like rejected Marvel villains and can leave behind more than just flavour issues. These methods can involve harsh chemicals and generate excess waste. Good for removing caffeine? Sure. Good for the environment? Not quite.

At I Love Decaf, we do things differently. We rely on natural, chemical-free processes like Swiss Water and sparkling water (CO2) decaffeination. These methods are not only kinder to the beans and your taste buds—they’re also gentler on the planet.

Sustainability isn’t just a buzzword If your decaf is organic, responsibly sourced, and decaffeinated without nasty chemicals, you’re already making a solid environmental choice. Our beans are carefully selected to ensure ethical sourcing and low-impact processing. That means fewer pollutants, better water use, and happier farmers—plus you still get to enjoy a decent cup.

Oh, and those pods? We’ve got refillable ones. Because nothing ruins a morning brew like the knowledge it’s contributing to a slow, plastic apocalypse.

The big picture Your coffee habits can have real consequences. The more we support ethical, sustainable decaf, the more the industry shifts in that direction. Every cup is a small act of rebellion against bad farming practices, wasteful packaging, and terrible coffee.

So next time you sip your smooth, mellow, caffeine-free delight, you can smile—not just because your hands aren’t shaking, but because your brew is doing good on more than one front.

Good for you. Good for the planet. Great for your taste buds.

Stock up on sustainable satisfaction at I Love Decaf.