Swiss Water Process for Decaffeinating Coffee
Did you know that chemicals are used to make most decaffeinated coffee? But not ours! We use something called the Swiss Water Process. This particular method of decaffeination is different from the rest. It does not directly or indirectly add chemicals to extract the caffeine. Rather, it relies entirely on two concepts, solubility and osmosis, to decaffeinate coffee beans. This method is also exclusively used on organic coffee beans.
Swiss Water Process Step 1
The coffee beans first come from the finest growing regions around the world. They clean and hydrate them with pure, local water to prepare them for caffeine removal. These beans are beginning their journey to becoming amazing decaf coffee.
Swiss Water Process Step 2
Then their Green Coffee Extract (GCE) is introduced to the beans and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE. This occurs until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters. This traps and separates all the caffeine from the GCE. Then they refresh the GCE and use it again and again to remove more caffeine.
Swiss Water Process Step 3
For the next 10 hours, a team continuously monitors the process and caffeine levels in each batch they are decaffeinating. They monitor time, gauge temperature controls, and check the levels on the GCE flow. The result of all this loving attention to detail is worth it. It produces 99.9% caffeine-free coffee that still tastes great.
Swiss Water Process Step 4
Lastly, they ship the decaffeinated green beans to the roasters and the specialty coffee brands like The Human Bean. The beans now become something special that is ready to brew and enjoy.