Coffee without Caffeine: believe us it's really a thing.
When it comes to decaffeinating coffee, there are several methods available:
- The Direct Method: This method involves using a solvent, typically methylene chloride or ethyl acetate, to extract the caffeine from the green coffee beans. The beans are first steamed to open up their pores and then soaked in the solvent for several hours. The solvent binds to the caffeine molecules and removes them from the beans. The solvent is then removed through a series of rinses and the beans are dried.
- The Indirect Method / Swiss Water Process: uses water to extract the caffeine from the green coffee beans. The beans are first soaked in hot water to release the caffeine, and then the water is passed through a carbon filter to remove the caffeine. The water is then reused to extract caffeine from another batch of beans. This process can be repeated several times to remove as much caffeine as possible from the beans.
- And the CO2 Method: This method uses liquid carbon dioxide under high pressure to extract the caffeine from the green coffee beans. The beans are first soaked in water and then placed in a pressurized chamber where the liquid CO2 is circulated to extract the caffeine. The CO2 is then evaporated, leaving behind decaffeinated coffee beans.
But the Swiss Water Process is widely considered the best. In this post, we will explore why the Swiss Water Process is considered the best method for decaffeinating coffee & why Tripod Coffee utilizes this technique over others.
A main advantage of the Swiss Water Process is its ability to preserve the coffee's original flavor profile. This process is designed to remove the caffeine from the beans without altering the coffee's natural flavor compounds. This results in a decaffeinated coffee that tastes similar to the original, caffeinated coffee (yep - perfect)!. This is particularly important for coffee connoisseurs and specialty coffee shops who want to offer decaffeinated options without sacrificing the flavor of their coffee.
In addition to preserving the taste of the coffee, the Swiss Water Process is also environmentally friendly. It uses only water and a carbon filter to remove the caffeine from the beans. This means that it has a low environmental impact compared to methods that use chemicals, and it reduces the risk of pollution.
It’s organic and non-toxic, which means that it is safe for farmers and the environment. This is a tick for those who want to support organic farming and to reduce their carbon footprint.
Want to try our delicate / creamy decaf - White Peak ... SHOP HERE