In Detail: Swiss Water Decaf

In recent years, the Ethyl Acetate, or 'Sugar Process' decaffeination method, has become the decaffeination method of choice for most coffee roasters throughout the specialty industry. The Ethyl Acetate decaffeination process has gained popularity in part because it often takes place close to the country of origin of the coffee, namely Colombia, reducing the distance a fresh harvest needs to travel and thereby reducing cost. Ethyl Acetate processing is also prized for its ability to maintain a high level of the original character of a coffee, which can often be lost as a result of any decaffeination process.

Before Ethyl Acetate rose to prominence, the Swiss Water Process was the most prevalent decaffeination process industry-wide. In a number of ways, the Swiss Water Process is similar in approach to the Ethyl Acetate method. Both processes begin by steaming the green coffee to expand the cell structure of the coffee seed to prepare it for the extraction of caffeine. Where the processes differ is in the next step. In the EA method, the prepared green coffee is stepped in a solution of Ethyl Acetate, which attracts and thereby removes the caffeine molecules from the coffee. Swiss Water Process, in contrast, soaks the prepared coffee beans in fresh water that has been infused with a small amount of caffeine, creating a caffeine-lean solution. By doing so, the Swiss Water method harnesses the process of diffusion, whereby the caffeine molecules will naturally move from the area of high caffeine concentration (the coffee bean itself) to the immediately surrounding area of lower caffeine concentration (the caffeine lean solution). The result of this diffusion process is decaffeinated coffee beans and a resulting caffeine-rich solution, from which the coffee beans can be removed, rinsed, and dried back to their original moisture content before being re-bagged and shipped. Similar to what we find with the EA method, this Swiss Water method does a admirable job of maintining origin character, while offering an experience for decaf drinkers that doesn’t compromise on quality or complexity flavor.