Swiss Water Decaf Coffee
The Swiss Water Process is the primary methods we used for decaffeinating our coffee while preserving its flavor. Here's how it works:
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Green Coffee Soaking: Green coffee beans are soaked in hot water to dissolve the caffeine and other soluble compounds from the beans into the water. This creates a coffee extract that contains both caffeine and flavor compounds.
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Activated Charcoal Filtration: This coffee extract then passes through activated charcoal filters. The charcoal selectively binds to the caffeine molecules, removing them from the solution while allowing the flavor compounds to pass through. This results in a caffeine-free coffee solution.
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Re-soaking the Beans: Fresh green coffee beans (those to be decaffeinated) are then soaked in this now caffeine-free coffee solution. Since the solution already contains the flavors from coffee, these new beans absorb back the flavors but not caffeine, as the caffeine has been removed from the solution.
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Drying: After soaking, the beans are dried to their original moisture content, preserving the beans' integrity.
This method is celebrated for being chemical-free since it avoids the use of solvents like methylene chloride or ethyl acetate, which are used in other decaffeination processes. The Swiss Water Process aims to maintain the coffee's original taste profile, although some argue that it might slightly alter the flavor compared to traditional coffee. However, it's particularly favored by those looking for a more "natural" decaffeination process, making it popular among health-conscious consumers or those with sensitivities to chemical residues.
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