Skip to main content

Swiss Water Decaf: The Better Way to Cut Caffeine

Swiss Water Decaf: The Better Way to Cut Caffeine

It's not uncommon to hear about someone who is looking for a coffee that contains less caffeine. One popular option is decaf, which removes the caffeine from the coffee beans during processing. However, many people don't know how this process works and what it entails. In this blog post, we will discuss everything you need to know about the Swiss water process!

In the Swiss water process, coffee beans are soaked in hot water for 24 hours to extract caffeine. There is a common misconception among coffee enthusiasts that the beans are soaked 12 hours or less, but this would result in a lower quality decaf.

This preliminary brew is then filtered with activated charcoal. It is then sent through pipes so that the liquid can be processed into drinking water by a water softener. Yes, you read that correctly. This process results in fantastic decaf coffee without sacrificing good quality drinking water.

Once the water has been siphoned off, a vacuum pump is used to remove the coffee oils from the beans, which are then sent through a charcoal filter so that they can be ground up for decaf espresso or French press. The Swiss water process doesn't use any chemicals or additives and ensures great taste every time.

This process is the best method for decaffeinating coffee beans because it removes caffeine without any chemical additives or other processes. It also leaves the coffee tasting great!

For this reason, Salty Sailor Coffee Company only sells Swiss water decaffeinated coffee - all of the flavor, none of the chemicals! Try our flagship Decaf, Peruvian Dusk here.

Continue reading

It's All Up to You: The Coffee Adventure

It's All Up to You: The Coffee Adventure

The Rise of Coffee Culture

The Rise of Coffee Culture

Flavor Persuasion: The Manipulation of Coffee Beans

Flavor Persuasion: The Manipulation of Coffee Beans

Comments

Be the first to comment.
All comments are moderated before being published.