Three different approaches can be used for the extraction: organic solvents (dichloromethane or ethyl acetate), water, or carbon dioxide (CO2 in liquid or supercritical state).

Unlike the first two methods of decaffeination, which involve the elimination of caffeine, but also cause a loss in terms of taste, the use of carbon dioxide allows us to maintain the aromatic characteristics of the coffee unaltered. That’s why this method is the one Lavazza uses.

During the first phase of the process, the beans are moistened with steam and/or water until 30–50% of moisture is obtained. Then, they are placed in a gas extraction cylinder, with gas in a “supercritical” state; this occurs when the temperature and pressure are such that it features both the properties of a gas and those of a liquid. In this way, it spreads like a gas with the solvent properties of a liquid, managing to extract the caffeine in a selective way. The carbon dioxide is then separated from the alkaloid using the water, re-pressurized and reused.

The cycle ends with the now-decaffeinated coffee being dried.