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[[Category: Decaffeination]] |
[[Category: Decaffeination]] |
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Revision as of 18:06, 22 September 2007
Swiss Water Process (SWP) is a non-solvent method for decaffeinating unroasted coffee beans. It was introduced by Coffex in 1979[1], and was, at that time, the only commercial decaffeination method that did not use solvents. Swiss Water Process has quickly become one of the most popular methods of decaffeinating specialty coffee[2].
In this process, the coffee beans are soaked in hot water so that the caffeine is extracted from the bean and into the water. The resulting liquid is then processed through activated charcoal to remove the caffeine. The coffee beans are returned to reabsorb the remaining liquid, and presumably the flavor. The Swiss Water Process extracts between 94 to 96% of the caffeine content of a coffee bean[3].
In other methods of decaffeination, the caffeine is recovered from the mixture, and sold separate from the coffee. However, in Swiss Water Process, this is not possible, therefore the cost of this process is higher than other solvent-based processes[4].
Criticism
One criticism of this process of decaffeinating coffee beans is that different batches of coffee are processed in the same place, resulting in a less distinctive flavor for each origin. Often, the liquid extracted from one batch of coffee beans is mixed with the liquid from another batch. The result being that the decaffeinated liquid returned to that first batch will still contain oils and flavors from the other batch. This practice will blend the flavors of the coffees, muting the more subtle notes of each batch[5].
See also
References
- ↑ Anthony Wild (2005). Coffee: A Dark History, 210. ISBN 0393060713.
- ↑ Kenneth Davids (2001). Espresso: Ultimate Coffee, Second Edition, 76-77. ISBN 0312246668.
- ↑ Marie Nadine Antol (2002). “From Crop to Cup”, Confessions of a Coffee Bean: The Complete Guide to Coffee Cuisine, 37. ISBN 0757000207.
- ↑ Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying, Fifth Edition, 232. ISBN 031224665X.
- ↑ Kenneth Davids (2001). Espresso: Ultimate Coffee, Second Edition, 76-77. ISBN 0312246668.