Many of our customers are asking us these questions so we’ve sought out some expert advice to get the scoop on all things caffeine, coffee and pregnancy.
To answer your questions, Savorista sat down with registered dietician nutritionist (RDN) and certified lactation educator (CLEC) Ryann Kipping of Kipping of theprenatalnutritionist.com who works with pregnant women to plan their diet and nutrition for healthy pregnancies.
Making great coffee is both an art and a science. We start with the highest quality beans, use a natural decaffeination method, and roast in small batches.
That bad decaf you are used to starts with lower quality or old beans and is then burnt to cover up the bad taste.
Between the farmer and the roaster, the coffee is sent to a decaffeination plant. Our green coffee is steamed to open the pores and is soaked in water or a natural byproduct of sugarcane to remove the caffeine, which is captured, leaving the beans and flavor intact.
We visited a decaffeination plant in Colombia to really understand it ourselves