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Decaffeinating

Caffeine is a mild stimulant that is found as naturally occurring compound in over 60 species of plants and trees. We most commonly ingest it when consuming coffee, tea, chocolate and cola drinks as well as some prescription and over the counter medications. 

Coffee beans are decaffeinated before the roasting process. As a rule, no matter which process of decaffeinating is used, decaffeinated coffee is 97% caffeine free. 

There are various methods to decaffeinate coffee; however, the Direct Methylene Chloride, Indirect Methylene Chloride, and the Swiss Water Process (SWP) are the three most widely used methods in the specialty coffee industry. 

All three methods are viable options for the decaffeination of coffee. There has been some concern over the uses of chemicals, such as methylene chloride to achieve decaffeination. However, the use of this chemical is considered acceptable because any residue that is left on the bean is theoretically burned off during the roasting process. 

The most popular alternative, Swiss Water Process (SWP) uses no chemicals. The only drawback is that some of the flavor is occasionally washed away during the process, and this process is more expensive than the other decaffeinating methods. 


At the Maple Shade Coffee Company our decaffeinated coffees are only Swiss Water processed.

 

Storing and Preparing