What's Decaffeination?

Lots of people instinctively ask for “decaf” when they sit down for dinner or head to the local coffee shop. Their thinking is, All the delicious, warming goodness of a cup of joe without any of those nasty jitters! Now, it's true that drinking too much of your usual brew can give you the jumpin' crazies – a problem avoided with ATLCoffeeHouse, which is fully-caffeinated coffee but (according to lots of our drinkers) doesn't seem to give you the jitters – but we think if people knew how coffee is decaffeinated, they'd think twice before asking for another cup.

Decaffeination was invented by chemist Ludwig Roselius in 1905. Rselius used a dangerous hydrocarbon, benzene, to remove caffeine from green (unroasted) coffee beans. Even though many of the modern processes rely on softer methods, the great bulk of them still use chemicals whose effects we don't fully understand.
Even more importantly, a 2005 study from the Fuqua Heart Centre in Atlanta, Georgia indicated that decaf coffee drinkers are actually unhealthier than their caffeine-sipping kin! Since all decaffeination processes strip beans of their natural deliciousness, many companies use oilier beans so that the final yield will taste more like a normal cup – leading to an increase in “bad cholesterol” levels for decaf drinkers! ( Click here to read an article on the findings )

The beauty of ATLCoffeeHouse – a robust, caffeinated coffee bean whose special herbal booster seems to help balance out the “jittery” feeling many feel after too many cups of their usual brew – is that our chemical-free process compromises neither the healthfulness nor delicious taste of our products!
So, next time you think about reaching for that cup of decaf, why not drink up a cup of ATLCoffeeHouse instead? Trust us: your tastebuds will thank you for it...and so will your heart!

>>Click here to read a Scientific American article on various unnatural decaffeination processes!