The Pure Pressure Method – decaf coffee at its purest

Decaffeinated coffee sometimes has a stale image. As if something has been "removed" that has also taken away the flavor. But that image is no longer accurate—especially when you choose coffee that has been treated with the Pure Pressure Method.

This method is one of the most natural and sustainable ways to extract caffeine from coffee without losing the soul of the bean.

How does it work?

It all starts with green, unroasted coffee beans that are gently soaked in pure water. This opens up the pores of the bean—a bit like a flower opening up in the sun. During this phase, the caffeine molecules are released.

Then CO₂ comes into play. Under high pressure, this carbon dioxide transforms into a unique, liquid-like form that binds very selectively to caffeine—and nothing else. No flavorings. No aromas. Just caffeine.

The CO₂ carries the caffeine away, is filtered, and reused. The coffee bean remains behind, intact, full of flavor, and ready to be roasted.

No chemical solvents. No residue. Just water, CO₂, and craftsmanship.

Why is this so special?

The Pure Pressure Method is not only gentle on coffee, but also on the planet:

The CO₂ is reused in a closed system.

The water remains clean and is recycled.

No harmful substances are involved.

The result? A coffee that retains its natural character—with all its depth, aroma, and complexity—but without the stimulating effect of caffeine.

Flavor without compromise

What you taste in a cup of coffee treated with this method is exactly what the farmer and roaster intended. Chocolate, nuts, fruity notes, or soft caramel—everything is preserved.
Only the caffeine is gone.
And that's what makes this method so special: not what it takes away, but what it preserves.