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c Origin

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decaf

While most of the people on earth look
for their caffeine fix on a cup of coffee in
the morning, there is also a large population,
about 12 percent, that cannot stand the jittery
effects that the caffeine may cause and that is
why we got decaf coffee.
People who are sensitive to caffeine can
feel the effects with even 10 milligrams and
the average six-ounce cup of coffee typically
contains approximately 50 to 75 milligrams of
caffeine. This depends on the method used for
the preparation and the variety, since there are
some Arabica varietals that contain very few
The process discovered in the 1900’s by caffeine, such as Laurina, whereas Robusta
Ludwig Roselius, has undergone multiple changes contains twice as much caffeine as Arabica.
since it was first done using benzene, a substance
known to be carcinogen. Nowadays we can find five
different procedures to extract caffeine, but this
doesn’t mean that it will be caffeine. The average Swiss Water
amount of caffeine extracted is 97% but this will
depend on the decaffeination process. If you are into specialty coffee you might have al-
You might have heard about naturally decaffein-
ated, but let’s start by saying that the decaf process is ready heard about the Swiss Water process since their
philosophy is: “a passion for crafting amazing decaffein-
not natural, it just uses solvents found in some ripe ated coffee.”
fruits making it safer when it comes to chemicals. So How does this work? This process is completely
now let’s dive into these processes.
chemical free and uses pure water to gently remove the
caffeine with the promise to keep the best flavors in it.
They do this by soaking the green beans in their own
developed Green Coffee Extract (GCE), which they
continuously monitor during 10 hours. The soluble com-
pounds of the GCE and the compounds in the coffee
should reach the point of equilibrium after 8 or 10 hours.
Then caffeine and the GCE flow through carbon filters
removing 99.9% of the coffee’s caffeine.

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