Swiss Water Process

Decaffeinated coffee without dichloromethane

Decaffeinated coffee without dichloromethane - an absolute mark of quality

Finding a good decaffeinated coffee has not been easy for us. That's because often coffees taste a bit flat and have less complex flavor profiles after decaffeination. This is not only due to the method used for decaffeination. Decaffeinated coffee without dichloromethane is an absolute quality feature for us. Our coffee from Colombia is not decaffeinated with dichloromethane or other chemicals. The so-called Swiss Water Process is used for our beans. This is also called "the natural decaffeination method" and since absolutely no chemicals are used, these decaffeinated coffees can even be certified organic.

decaf 19grams

Anyone who wants to avoid caffeine for various reasons should pay particular attention when buying decaffeinated coffee to how it has been decaffeinated: it is important that it is decaffeinated coffee without dichloromethane. We will now explain what exactly is behind the term Swiss Water Process:

Natural decaffeination process by Swiss Water Process

Swiss Water Process is a natural decaffeination process of coffee that was developed in the 1970s by a Swiss company. This process works with osmosis and through the solubility of coffee beans. Only water is used for decaffeination to remove the caffeine from the coffee. In the first step, a batch of green coffee is soaked in a tank of hot water. The water extracts the caffeine molecules from the coffee, as well as all the good aroma oils and other soluble components. The water then flows through a special carbon filter that is so fine that it captures only the caffeine molecules. What remains is a flavorful, caffeine-free liquid that contains only the aroma oils and other soluble aroma components of the coffee bean. A batch of tasteless, decaffeinated coffee beans also remains, but it is useless and must be disposed of. With the flavorful and decaffeinated liquid, called Green Coffee Extract (GCE), the actual decaffeination can now begin.

The second step is to soak a fresh batch of green coffee with the GCE. As we learned earlier, this liquid is already fully saturated with coffee solubles (oils and other aroma molecules) and therefore no longer releases flavors from the green coffee, only caffeine molecules. The GCE binds the caffeine from the beans. Now the liquid is filtered through the carbon filter until all the caffeine has been absorbed from the water. This process is repeated until the coffee beans are 99.9% caffeine-free. The entire process takes 8 to 10 hours. No chemicals are used, which makes this decaffeination process particularly natural and gentle. Our coffee is a pure Arabica specialty coffee and contains the coffee varieties Caturra and Castillo.

The coffee has been freshly roasted by us as an espresso. It is a full, fruity sweet espresso with notes of ripe figs and chocolate. Give it a try: COLOMBIA Decaffeinated Single Origin Espresso.