Decaf De-Mythed

HOW IS COFFEE DECAFFEINATED?

Coffees that we sell are decaffeinated by one of two processes; the European Process or the Swiss Water Process. The coffees in both processes are decaffeinated before they are roasted while they are in the green bean form.

The European Process uses steam and methylene chloride as a solvent to remove the caffeine. The beans are then steamed and dried in hot air to remove residual methylene chloride and excess moisture. since methylene chloride vaporizes at 105 degrees, all but a trace is removed. Then, when the beans are roasted, at around 400 degrees any remaining trace disappears.

The Swiss Water Process uses water and activated charcoal to remove the caffeine from the beans. First, the beans are soaked in water that draws off the caffeine. The caffeine-rich water is passed through the charcoal. The caffeine-free mixture is then concentrated and added to the partially dried coffee beans. When the beans are dried they are ready for roasting.

WHICH DECAF PROCESS IS THE SAFEST?

The Federal Food and Drug Administration considers both processes to be safe. However, many people who are concerned about the amount of chemicals in our foods often choose the Swiss Water Process Decafs. They assume the since "only water" is used to decaffeinate the coffee (activated charcoal is also used), it must be the safest choice. The European Process (methylene chloride) is sometimes rejected because it is inaccurately considered to have "chemicals" left in the coffee. In truth, the European Process has gotten a fair amount of rather confused, bad press. The fact is, that since methylene chloride vaporizes at such a low temperature, very little, if any, is left behind. After coffee is roasted at about 400 degrees, tests have not been able to detect even the slightest trace left in the roasted coffee bean.

WHICH DECAF TASTES BETTER?

You of course must be the judge. My taste preference is general for the Swiss Water Process Decafs. I think this process leaves a rich, clean flavor and aroma in the bean. There is also a broader selection of Swiss Water Decafs from around the world.