De Caff Coffee
Swiss Water Process
In the Swiss Water Process, the green coffee beans are soaked in hot water to remove the caffeine and compounds responsible for much of the flavour of the coffee flavour. The first batch of coffee beans is then discarded, while the caffeine is stripped from the solution by means of activated carbon filters. This leaves a solution saturated with flavour compounds, which is then used to soak a new batch of decaffeinated green coffee beans. The principle of water processed decaf coffee is that the solution is saturated with all components soluble in water other than caffeine. Therefore, only the caffeine in the bean is allowed to escape whereas the rest of the compounds are in equilibrium.