“Unveiling the Secrets: How Your Favorite Drinks Lose Their Kick Without Losing Flavor!”

"Unveiling the Secrets: How Your Favorite Drinks Lose Their Kick Without Losing Flavor!"

In 1933, just as Ludwig Roselius and Kaffee HAG were starting to cosy up to the Nazi Party, a new decaffeination process known as the Swiss Water Method was developed which did not use any toxic organic solvents – only water. Originally invented by the Swiss Coffee S.A. company, the process was not truly perfected for another 5 decades, being finally introduced to the market in 1988 by the Swiss Water Decaffeinated Coffee Company of Burnaby, British Columbia, Canada. The Swiss Water Process is based around a substance called green coffee extract or GCE, produced by soaking green coffee beans in hot water and passing the resulting raw coffee through a series of activated charcoal filters to scrub out the caffeine molecules. The decaffeination process begins by soaking green coffee beans in GCE. As the GCE is hypotonic or deficient in caffeine compared to the beans, caffeine will leach out of the beans into the GCE. However, as the concentration of other compounds in the GCE is identical to that in the beans, those components stay put. Once equilibrium has been reached, the GCE is drained away, scrubbed of caffeine, and the process repeated. The Swiss Water Process takes around 8-10 hours start-to-finish and can remove 99.9% of the caffeine from coffee beans without the use of chemicals while preserving the beans’ original flavour profile. Coffee decaffeinated via this process is thus often marketed as more “natural”, “organic”, and “healthy” than other brands. However, because water is used in the early stages of the process, coffee decaffeinated using the indirect organic solvent method is also often marketed as “water-processed” – so buyer beware!

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