Procedure: To Decaf is the act of taking off the caffeine of coffee. This is executed in green beans that were not roasted yet, but the methods vary a little. Usually begins with the extraction of the grains, those that are clarify in a solvent containing the chemical composition of coffee without contain the caffeine in a soluble form. The process is repeated 8 to 12 times to reach the international standard of having removed 97% of the caffeine or the European Union standard with 99.9% of the grains free of caffeine by total weight.

Coffee contains more than 400 chemicals substances that give it the flavor and aroma to the final drink, it means that few physical processes, or chemical reactions, will take only the caffeine, leaving other chemicals substances in their original concentrations.

The Arabic coffee usually contains around half the caffeine of Robusta Coffee. Arabic coffee beans that contain little caffeine have been found recently in Ethiopia. This may change in the future the way the coffee is produced in low caffeine. Moreover, the technology of genetic engineering sooner or later can be applied to create a "naturally" decaf coffee. But for now, one of the most natural methods to decaf the grains of coffee, is being used for the purpose of the taste, aroma and good taste of the coffee remains in the grains.