How Sugarcane (Ethyl Acetate) Decaf and Swiss Water® Decaf Brew Differently

For many coffee lovers, decaf is just coffee without caffeine. But for professionals and curious home brewers, the way decaf behaves in a grinder and in a brewer is fascinating. The method used to remove caffeine changes the bean structure, how it grinds, and even how it drains through a filter. Two of the most common processes are sugarcane ethyl acetate decaf and Swiss Water decaf. Both are natural approaches, but they create very different results in brewing. In this post we will explore what scientific studies confirm, what roasters consistently observe, and where educated guesses fill the gaps. If you want to taste these differences yourself, you can explore our decaf collection and compare them in your own brewing routine.

How sugarcane ethyl acetate decaf works

Sugarcane ethyl acetate decaf is most associated with Colombia and the Descafecol plant. The process begins with steaming the beans, soaking them in ethyl acetate derived from fermented sugarcane, and then washing and drying them. Ethyl acetate is a natural solvent that binds to caffeine molecules, allowing them to be removed. Because steaming and washing can alter the natural wax layer of green beans, processors sometimes apply a light carnauba wax polish before shipment. This helps stabilize the beans and protect them in storage. That part is factual, confirmed by processor documentation, though the specific impact of wax on brewing later has not been directly studied.

How Swiss Water decaf works

Swiss Water decaf uses osmosis rather than a solvent. Beans are soaked in a green coffee extract that contains all soluble compounds except caffeine. Because of the concentration gradient, only caffeine diffuses out. The beans are then dried back to normal moisture levels. This method leaves the natural wax cuticle largely intact and does not introduce external compounds. Swiss Water emphasizes this in their technical documents, and roasters agree the beans behave differently than solvent processed decafs.

What science confirms about decaf structure

Several peer reviewed studies have measured physical and compositional differences between decaf and regular coffee. Reviews note changes in soluble profiles, moisture handling, and other properties that can translate to more fragile grinding behavior and a tendency toward higher fines at the same burr setting (1,7). In practical terms, this means decaf beans often behave differently at the grinder and during brewing compared with non decaf.

Roaster and barista observations

Roasters consistently report that sugarcane ethyl acetate decafs darken faster during roasting than Swiss Water or non decafs. This is widely observed across origins and machines, though the exact chemical reason has not been pinned down in published studies. Because of this tendency, roasters often end sugarcane decafs a little earlier to avoid overdevelopment. Swiss Water decafs, by contrast, are often roasted slightly longer to achieve even ground color. These are reliable observations, though the underlying mechanisms remain under investigation.

What is hypothesis and what is fact

Here is where we must separate what is known from what is inferred. The fact is that sugarcane ethyl acetate decafs often clog paper filters and drain more slowly in V60 brews than Swiss Water decafs. This is reported consistently by brewers. The hypothesis is why. Many professionals believe that wax treatment and lipid redistribution during sugarcane processing make fines more hydrophobic and sticky. These sticky fines then clump and migrate to filter walls, creating dense mats that block water flow. The idea that fines and hydrophobic material reduce bed permeability and slow drawdown is consistent with peer reviewed work showing that fines raise resistance in packed coffee beds (2,6,8) and with literature showing that paper filters capture coffee lipids and diterpenes during brewing (3,4,5). Swiss Water beans, though often fines heavy by comparison, tend to produce crumbly hydrophilic fines that disperse more evenly in the bed, which aligns with more predictable drainage. Direct side by side lab trials of sugarcane versus Swiss Water in pour over brews are still limited, so this mechanism remains a best fit explanation rather than a proven causal study.

Brewing side by side

If you brew three V60s at the same grind size, one with a sugarcane ethyl acetate decaf, one with a Swiss Water decaf, and one with a regular caffeinated coffee, the differences become clear. The regular coffee almost always drains fastest. The Swiss Water decaf drains slower, reflecting its greater fines fraction, but still finishes predictably. The sugarcane decaf tends to drain the slowest of all, even if a particle analyzer shows fewer fines. That outcome is an observed pattern, and the fines and permeability relationship described in peer reviewed work offers a coherent frame for why flow slows when fines behave stickier or accumulate at the paper interface (2,6,8). The lipid capture characteristics of paper filters are also relevant to how hydrophobic material can contribute to resistance (3,4).

Roast development and flow

Another consistent observation is that roast development affects how these decafs brew. Because sugarcane decafs darken faster, roasters often cut them earlier. One hypothesis is that ending early may leave more surface compounds intact, contributing to sticky fines. Swiss Water decafs sometimes require longer development, and that extra time could change surface chemistry in ways that improve flow. This reasoning is plausible, but again, it is a working hypothesis, not proven in laboratory settings. What we can say with confidence is that roast approach influences brew behavior, even when whole bean color looks similar (1,7).

Quick summary of why sugarcane ethyl acetate decaf brews slower than Swiss Water

To make the distinction crystal clear, here is the current understanding based on both science and professional observation:

• All decaf coffees differ in composition from regular beans and often create more fines at a given burr setting, which can influence flow (1,7).
• Swiss Water decaf commonly produces more fines because of extensive soaking, but those fines are typically crumbly and hydrophilic, so they disperse through the bed and drain more predictably even if total resistance is higher (2,6,8).
• Sugarcane ethyl acetate decaf often shows fewer fines on particle analyzers, yet it brews slower. A likely reason is that processing alters surface behavior, so fines act stickier and hydrophobic. This aligns with the general science that fines raise resistance in packed beds and that paper filters capture hydrophobic coffee lipids and related compounds (2,3,4,5,6,8).
• Practical outcome: At the same grind size, sugarcane decaf usually drains the slowest of all, even slower than Swiss Water, despite having fewer fines by percentage.

This is the best working model supported by roaster consensus together with peer reviewed findings on fines, permeability, and paper filter interactions (1,2,3,4,5,6,8).

How to adjust your brewing for ethyl acetate decaf

Even though sugarcane ethyl acetate decaf tends to brew slower, there are several ways to adapt your recipes for better results:

• Grind coarser: Go one or two clicks coarser than your Swiss Water or regular recipe to reduce clogging.
• Pour in fewer, larger pulses: Two or three pours create less agitation and keep fines from migrating to the filter wall.
• Keep bloom gentle: Use two to two and a half times the dose for bloom water, with minimal agitation.
• Increase brew temperature: Aim for ninety five to ninety six degrees Celsius to keep extraction on track even if flow slows down.
• Experiment with filters: Thinner paper, cloth, or metal filters can reduce clogging compared to dense filter paper (3,4).
• Adjust dose or ratio: A slightly smaller dose or higher ratio lightens the bed and speeds drawdown.
• Try immersion brewers: French press, Clever, or AeroPress bypass the filter wall problem and highlight sugarcane decaf sweetness and body.

By combining these strategies, you can enjoy balanced cups of sugarcane ethyl acetate decaf without being frustrated by extra slow drawdowns.

How to adjust your brewing for Swiss Water decaf

Swiss Water decaf brings its own challenges and advantages. The beans are more brittle, which means they fracture into more fines at the grinder. These fines are crumbly and hydrophilic, so they spread evenly through the coffee bed rather than clumping. That reduces filter clogging but still slows the brew and can lead to sharp extractions if not managed. Here are practical ways to adapt your recipes:

• Grind slightly coarser: About half a click to one click coarser than your regular setting helps control overextraction without stalling the brew.
• Use multiple small pours: Three or four pulses with gentle agitation distribute fines evenly and prevent channeling.
• Standard brew temperature: Aim for ninety two to ninety four degrees Celsius.
• Boost body with dose or ratio: Try a slightly higher dose or shorten your ratio to one to fourteen point five to counteract thinner body.
• Standard filter choice: Typical papers work well, and thicker papers can even out flow if you want a bit more contact time (3,4).
• Try immersion: Clever drippers and French presses highlight the balance of Swiss Water coffees.

These adjustments highlight the strengths of Swiss Water decaf while keeping bitterness and thinness in check.

Why this matters at Frequent Coffee

At Frequent Coffee, we specialize in decaf, half caf, and low caf coffees. Our roasting approach is informed by both published science and the collective observations of the coffee community. We design profiles that respect the unique behavior of each decaf process. For sugarcane selections, we balance sweetness and body while minimizing filter clogging. For Swiss Water coffees, we stretch development enough to achieve even flow and clean cups. If you would like to explore the differences yourself, visit our decaf collection and compare the processes side by side.

Conclusion

Decaf is more than just coffee without caffeine. The method of decaffeination shapes how beans roast, grind, and brew. Peer reviewed literature confirms that fines reduce bed permeability and slow flow and that paper filters capture hydrophobic coffee lipids. Roasters and baristas consistently observe that sugarcane decafs clog filters more often in pour over brews, while Swiss Water decafs, though fines heavy, drain more predictably. Until direct side by side lab trials are published, the fines and filter interaction model offers the best bridge between scientific principles and what professionals see in the cup (1,2,3,4,5,6,8).

References

1. Zou Y and colleagues. Distinguishing between decaffeinated and regular coffee. Foods. Twenty twenty two.
2. Corrochano B R and colleagues. A new methodology to estimate the steady state permeability of coffee packed beds. Journal of Food Engineering. Twenty fifteen.
3. Rendón M Y and colleagues. Is cafestol retained on the paper filter in the preparation of filter coffee. Food Research International. Twenty seventeen.
4. van Dusseldorp M and colleagues. Cholesterol raising factor from boiled coffee does not pass a paper filter. Arteriosclerosis and Thrombosis. Nineteen ninety one.
5. Méndez Harper J and colleagues. Strategies to mitigate electrostatic charging during coffee grinding. Journal of Food Engineering. Twenty twenty four.
6. Smrke S, Eiermann A, Yeretzian C. The role of fines in espresso extraction dynamics. Scientific Reports. Twenty twenty four.
7. Maeztu L and colleagues. Decaffeination Process and Quality. In Coffee Production Quality and Chemistry. Academic Press Elsevier.
8. Moroney K M and colleagues. Analysing extraction uniformity from porous coffee beds. PLOS ONE. Twenty nineteen.

Instagram Link: Follow us on Instagram

Brand Disclaimer: Science and coffee are ever evolving — we share the best knowledge available today, but it is always okay to experiment and learn what works best for you.

Medical Disclaimer: Information in this blog is for educational purposes only and is not intended as medical advice. Always consult with a qualified health care professional before making changes to your diet, caffeine intake, or health practices.