What is Swiss Water Process Decaf?"



1. Soaking: Green coffee beans are soaked in hot water to dissolve caffeine and other soluble compounds.

2. Filtration: The water containing the soluble compounds is passed through a carbon filter, which captures the caffeine molecules. This results in a flavorless solution known as "Green Coffee Extract" (GCE), which still contains the other desirable compounds.

3. Restoring Flavor: The GCE is used to remove caffeine from a new batch of green coffee beans. Since the GCE already contains the desirable flavor compounds, only the caffeine is extracted from the fresh beans, while the flavors remain intact.

4. Repeating the Process: This cycle of soaking, filtration, and caffeine extraction is repeated until the desired level of caffeine is achieved, typically 99.9% caffeine-free.

The Swiss Water Process is known for its natural and chemical-free approach to decaffeination. It is considered one of the gentler methods for preserving the flavor profile of coffee, as it doesn't rely on chemical solvents that can strip away the aromatic and flavor compounds.

By using this method, coffee roasters and consumers can enjoy decaffeinated coffee that maintains much of the original taste and aroma of the beans.

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