A St Martins love letter to coffee’s misunderstood sibling
At St Martins, we know a thing or two about great coffee, we roast the good stuff. But today, we’re turning the spotlight away from the punchy crowd-pleasers and onto something a little more... chilled.
We’re talking about decaf.
Now, before you roll your eyes and mutter something about it being “coffee without purpose,” hear us out. Decaf coffee has had a rough ride over the years. For decades, it was the unwanted cousin at the party — tolerated, but never loved. But things are changing. Decaf is finally shaking off the stigma, and we’re proud to be part of that transformation.
Let’s take a look at the fascinating and complex history of decaf, how it was sold to the masses, and why our very own Tasty Decaf is worth shouting about — day or night.
A Brief and Bizarre History of Decaf Coffee
It all started with a soggy ship
Decaf coffee wasn’t born in a lab — it was born at sea. The story goes that in 1903, a German coffee merchant named Ludwig Roselius received a shipment of green coffee beans that had been accidentally soaked in seawater during transport. Not ideal if you’re a coffee trader. But being the curious type, Ludwig roasted them anyway and noticed something odd: the beans had lost most of their caffeine, but still tasted like coffee.
This watery mishap led Roselius to start experimenting, eventually developing the first commercial decaffeination method using steam and a solvent called benzene (yes, the same stuff found in petrol). It worked — sort of. Caffeine was removed, and the coffee still tasted… passable. But safe? Not so much. Thankfully, benzene is no longer on the menu.
Still, Roselius had unlocked something: a market for people who wanted coffee without the kick.
The birth of decaf brands
By the 1920s, Roselius had brought his decaf to market under the brand name Sanka — short for “sans caffeine.” It gained popularity across Europe and eventually made its way to the United States. During World War II, it was heavily marketed to soldiers as a way to stay warm and comforted, as well as promote healthy sleep.
Other brands followed. In the 1930s and ’40s, companies developed their own decaf options. These were marketed not just as an alternative, but as a lifestyle choice — a way to enjoy coffee without the ‘harshness’ or health concerns being associated with caffeine at the time.
How Decaf Was Sold: The Night-Time Drink
In the golden age of advertising — think Mad Men era — decaf had a very specific job to do. Regular coffee was for mornings. Decaf was for nights.
TV adverts featured smiling couples sipping mugs of coffee in cosy living rooms, soft lighting all around, and not a vibrating eyelid in sight. “Drink it after dinner,” the slogans said. “Enjoy the taste, skip the sleepless nights.” It was romantic. Calm, and Sophisticated.
And crucially, it was always pitched as the second cup. The gentle follow-up to your daytime brew. For decades, decaf was the understudy. Never centre stage. Never the lead.
Modern Decaf: From Medicinal to Magical
Fast forward to today, and things look very different. Decaf is having a renaissance.
People now drink decaf because they want to, not because they “have to.” Some are cutting caffeine for health reasons. Others just like the ritual of coffee in the evening. And here’s the kicker: modern decaf tastes really, really good.
No longer the bland, limp affair of old — today’s decafs are complex, characterful, and carefully processed to maintain the depth and nuance of fully-caffeinated beans. At St Martins, we’re here to prove it.
Meet Tasty Decaf — Decaf, Done Right
We call it Tasty Decaf because... well, it is.
Sourced from Brazil, our decaf features deep notes of cocoa, brown sugar, and a touch of blackcurrant. It’s rich, sweet, and smooth — the kind of cup that makes you forget you’re drinking decaf entirely. It’s also naturally processed at 1000 masl (metres above sea level), and it comes from Bourbon variety beans, known for their inherent sweetness and balance.
But what really makes our Tasty Decaf special?
Let’s talk about the process.
The Swiss Water® Decaf Revolution
Enter the Swiss Water® Process — the method we now use at St Martins for our Tasty Decaf. This is where decaf gets a proper redemption arc.
Here’s how it works:
1. It’s entirely chemical-free
Unlike older methods that rely on solvents like methylene chloride or ethyl acetate, the Swiss Water® Process uses only water, temperature, and time to remove caffeine. That’s it. No weird chemicals. No residue. Just science and patience.
2. It starts with a green coffee extract
They begin with a tank of water already saturated with all the soluble components of coffee — everything except caffeine. This is called Green Coffee Extract (GCE).
3. Caffeine diffusion
Green (unroasted) coffee beans are added to the GCE. Because the extract is already balanced with coffee solids but no caffeine, only the caffeine moves out of the beans and into the water.
4. Carbon filters remove the caffeine
The now-caffeinated GCE is passed through activated charcoal filters to remove the caffeine — then reused to decaffeinate the next batch of beans.
5. Repeat, rinse, roast
This process continues for around 8–10 hours until the beans are 99.9% caffeine-free. The beans are then dried, rested, and ready to be roasted — which is where we come in.
Why We Made the Switch
At St Martins, we obsess over flavour. And for decaf, the Swiss Water® Process is simply the best way to retain all the rich, complex flavours of the original bean while removing nearly all the caffeine.
Our Tasty Decaf still delivers deep notes of cocoa, brown sugar, and blackcurrant. It’s smooth, balanced, and clean — the kind of coffee you could happily drink without telling anyone it’s decaf. In fact, some of our customers do exactly that.
And because the Swiss Water® Process is fully traceable, eco-conscious, and chemical-free, it aligns beautifully with our ethos: quality first, always.
When to Drink Decaf (Hint: Whenever You Like)
Gone are the days when decaf was only for bedtime. Sure, it makes an amazing evening brew — that’s still true. But it also works…
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First thing in the morning (if you’re cutting down)
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Midday, when you fancy a second or third cup without the caffeine
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After a workout, because it still hits the spot
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On a Sunday afternoon, curled up with a book or the dog
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At 2am, when you’ve got a deadline and bad ideas
Decaf is no longer a compromise. It’s a choice. A tasty, sweet, beautifully roasted choice.
What People Get Wrong About Decaf
Let’s bust some myths while we’re here:
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“Decaf tastes bad.”
Not ours. Honestly. Our Tasty Decaf can go toe-to-toe with most regular coffees. Don’t believe us? Try it. -
“Decaf still has loads of caffeine.”
It has some — most decaf contains 2–5mg per cup (compared to 80–100mg in a regular cup). But unless you’re trying to sleep on a trampoline, you’re probably safe. -
“It’s full of chemicals.”
Not this one. The Swiss Water process is clean, effective, and safe. -
“It’s only for old people or pregnant people.”
It’s for anyone who wants a delicious coffee at any hour. That’s it. Full stop.
Final Sip
We could go on about decaf all day — which is ironic, because it’s the kind of thing you can enjoy all night. Whether you’re a caffeine-free convert, a curious dabbler, or a die-hard sceptic, our Tasty Decaf is here to prove one thing:
Decaf doesn’t have to be bland.
It can be rich. Chocolatey. Sweet. Balanced. Complex. And roasted with the same level of care and obsession as any single origin on our shelves.
So next time you fancy a brew without the caffeine kick, remember: you don’t have to settle for less. You just have to pick better decaf.
And we reckon you’ll find it right here.