For many, decaffeinated coffee is the preferred (or only) option available when it comes to enjoying a big cup of their favorite morning brew. Caffeine can have varying effects on different individuals, and while many revel in the buzz of a hot cup of coffee or espresso shot, others simply do not. Here’s where caffeine comes into play; many individuals are unaware of the ins and outs of the decaffeination process. Here are a few stimulating facts about decaf coffee:
Decaffeinated Coffee and Caffeine Free are not the same thing:
In the United States, 3% of caffeine is still allowed for a product to be regulated “decaffeinated” – this means drinking several cups of regularly decaffeinated coffee could still give consumers the stimulating effects of caffeine. Regularly decaffeinated coffee has the stimulant removed by a chemical agent.
Regular Decaf is created using a chemical far worse than caffeine itself:
The most cost effective way to remove caffeine from coffee (and the process most major coffee companies use) is by way of methylene chloride or ethyl acetate. While this process is FDA certified, other decaffeination processes, like the Swiss Water Process, have been gaining in popularity because they avoid harsh and dangerous chemicals.
There is a better way: Swiss Water Process
The Swiss Water Process is that better way. 99.9% of caffeine is removed all while maintaining the original flavor profile of the coffee bean. By paying only a little more, consumers are able to enjoy decaf coffee that is truly caffeine free without compromising flavor or ingesting any unwanted chemicals. Many other forms of water processing exist and use various, natural water sources to remove the caffeine from coffee.
Here's a short description of the Swiss Water Process:
In all, decaf will always be a major part of the coffee industry. However, finding ways to limit our exposure to chemicals and maintaining the integrity of the coffees we love is becoming more and more integral to the coffee community.