It’s possible, but very difficult. The problem isn’t really the removal of compounds, as far as I can tell, but moreso the change to the bean composition itsel

It’s possible, but very difficult. The problem isn’t really the removal of compounds, as far as I can tell, but moreso the change to the bean composition itself. Because the porosity increases so much roasting the decaf beans is much more difficult. Additionally, beans grind differently due to their porosity and brittleness. Basically, this means both the roaster and the grinder of the beans (and preparer of the coffee) need to change their behaviors slightly. Then, at the end of it, the coffee stales much faster so it’ll go bad faster.