What are the Different Decaffeination Processes?
The German Water Process soaks the green beans in a tank of hot water solution. Coffee oils, caramels, and caffeine float to the top of the tank. Ethyl Acetate or Methylene Chloride is introduced and it chemically bonds with the caffeine. The chemical and caffeine are skimmed off the top and the natural coffee oils and caramels soak back into the bean. The Swiss Water Process soaks the green beans in water for a long period of time, causing caffeine and natural oils and caramels to float to the top of the container. The water and extracted components pass through a pretreated charcoal bed to remove the caffeine. The remaining water and natural coffee oils are reduced but are added back to the partially dried green beans. The Natural Process soaks the green beans in water. As the beans become moist, the caffeine rises to the surface of the bean. The beans are then washed with natural coffee oils which remove only the caffeine.
