Decaffeinated coffee

The Swiss Water Process

The Swiss Water Process is a chemical-free method of decaffeinating coffee. Here's how it works:

The Process:

1. Starting Phase

• Green coffee beans are soaked in hot water

• This releases caffeine and flavor compounds

• Creates a "Green Coffee Extract" (GCE)

2. Filtration

• The liquid passes through activated charcoal filters

• Filters are specifically sized to capture caffeine molecules

• Allows flavor compounds to pass through

• Uses osmosis and solubility principles

3. Extract Creation

• The first batch of beans is discarded

• The remaining caffeine-free, flavor-rich water becomes the extract

• This extract is now saturated with coffee flavors but free of caffeine

4. Main Decaffeination

• New green coffee beans are introduced to this extract

• Since the water is already saturated with flavors, it only removes caffeine

• Beans maintain most of their original flavor compounds

• Process continues until beans are 99.9% caffeine-free

Key Benefits:

• Chemical-free process

• Maintains most original coffee flavors

• Environmentally friendly

• 99.9% caffeine removal

• No chemical residue

This method is considered one of the gentlest ways to decaffeinate coffee while preserving its natural flavors.