Izzo Decaffeinato, E.S.E. pod 1 pc

The Izzo Coffee roastery was founded in 1979 in the small town of Boscoreale at the foot of Mount Vesuvius. The town lies within sight of the ancient city of Pompeii. Its founder, Vincenzo Izzo, has been passionately and devotedly working for more than 30 years to create authentic Neapolitan espresso. As part of its services, the company has recently opened a chain of Izzo cafés, connected to various business initiatives and promotional campaigns featuring the exclusive Izzo coffee.

Decaffeinated coffee is coffee from which caffeine has been removed, or its concentration reduced by about 97%. It is recommended as an alternative to regular coffee, often together with malt coffee or other caffeine-free coffee substitutes, for people with heart conditions or hypertension. It accounts for about 10% of global coffee consumption. It is available both as ground coffee and instant coffee. One cup (240 ml) of decaffeinated coffee contains approximately 2–12 mg of caffeine, while a cup of regular coffee contains around 100 mg or more. The production of decaffeinated coffee was patented by Ludwig Roselius in 1905.

The European process is the most common method of producing decaffeinated coffee. It involves soaking unroasted coffee in water and, after the green beans open, washing them with methylene chloride, which absorbs the caffeine. Finally, the coffee is rinsed again in water and dried. After this process, the coffee remains aromatic and tasty, with only slight traces of chemical aftertaste.

The Swiss Water Process avoids chemical reactions, but the resulting coffee is less aromatic and has a milder taste. The coffee is fully extracted in hot water and steam, and the solution is filtered through activated carbon filters. After caffeine is removed from the solution, the beans are soaked again so they can reabsorb their aroma and flavor. After drying, the beans are roasted. A disadvantage of this process is that it also removes essential oils and aromas, resulting in a less fragrant and less flavorful coffee. Arabica is better suited for this process than Robusta.