Giovanni Bortoli: Decaf Class
“Decaffeinated coffee cannot be recognized if it’s prepared correctly using good raw materials.”
Giovanni is a coffee taster specialized in decaffeinated coffee. His job is to ensure that decaffeinated coffee is processed correctly with extraction processes that remove only the caffeine, leaving the taste profile and aroma of the coffee unchanged.
One of the most widespread misconceptions is that decaffeinated coffee is a second-class coffee. This couldn’t be further from the truth. The process, if done correctly, using good quality raw materials, ensures the organoleptic characteristics of the coffee remain unaltered. The decaffeinated market is growing and considering that the quality of the product will continue to improve as will its preparation, the volumes of decaffeinated coffee are expected to increase over the next few years.