Coffee is decaffeinated through a variety of methods, but the Swiss Water Process is considered to be one of the most superior methods due to its use of only water to remove caffeine, rather than chemicals.
The traditional method of decaffeination is known as the solvent method. This method uses a chemical solvent, such as methylene chloride or ethyl acetate, to remove the caffeine from the coffee beans. However, this method has been criticized for potentially leaving trace amounts of the chemical solvent in the final product, as well as altering the taste of the coffee.
The Swiss Water Process, on the other hand, uses only water to remove the caffeine from the coffee beans. The process begins by soaking the beans in hot water to release the caffeine and other flavor compounds. The water, now containing caffeine and flavor compounds, is then passed through a carbon filter that specifically targets and removes the caffeine molecules. The now decaffeinated water is then used to soak a new batch of beans, repeating the process.
This method not only removes the caffeine without the use of chemicals, but it also allows the coffee to retain its original flavor, making it the only choice for Blue Spruce Decaf Coffee Co. Additionally, the Swiss Water Process is also considered to be more environmentally friendly as it uses less water and produces less waste than other methods.
Another advantage of Swiss Water Process is that it is a “green” method which is not toxic and doesn't use any harmful chemicals. It is a natural process, and it does not change the chemical properties of the coffee beans.
In conclusion, the traditional method, known as the solvent method, uses chemical solvents to remove the caffeine and has been criticized for potentially leaving trace amounts of chemicals in the final product, as well as altering the taste of the coffee. The Swiss Water Process, on the other hand, uses only water to remove the caffeine and allows the coffee to retain its original flavor.