Decaffeinated coffee from Cellini Caffè.

Some coffee lovers have trouble falling asleep, stomach problems or even general discomfort after drinking coffee.

Many consumers attribute all three of the undesirable side effects to caffeine and expect to enjoy decaffeinated coffee without regrets. Decaffeinated coffee actually loses the stimulating effect completely.

However, the acids and bitter substances contained in the coffee, which are found in particular in industrially roasted coffee of inferior quality, are largely responsible for the other complaints. Here the coffee beans are briefly roasted for just a few minutes at around 800 degrees. In this way, large quantities of coffee can be roasted in a very short time, but the time is far from sufficient to break down the acids contained in the coffee.

At Cellini Caffè, we have been refining coffee exclusively using traditional and gentle drum roasting since 1946. We take up to 20 minutes to turn a coffee bean into a Cellini bean. The result is even and gentle roasting. By the way, an espresso by itself contains only half as much caffeine and irritants compared to conventional filter coffee. The reason lies in the preparation. The hot water is pressed through the espresso powder quickly and with high pressure in the pressure process and can quickly release significantly less caffeine and irritants.

Arabica beans, on the other hand, have half the caffeine content of Robusta beans. At Cellini Caffè, we always rely on a very high proportion of Arabica in our compositions.