Swiss Water® Process
Swiss Water believes that coffee drinkers deserve a choice in how their coffee is decaffeinated. The proprietary Swiss Water® Process gently removes caffeine using only water containing the soluble solids that naturally occur in green coffee—and never introduces chemical solvent residuals. The result is a high-quality process that preserves the unique origin flavors, taste, and characteristics of the coffee. Swiss Water is able to deliver consistent, high-quality decaf through optimization of critical control factors including variable temperature management, flow rates, and advanced drying protocols. And when it comes to selection, Swiss Water is able to meet the diverse needs of its clientele with a broad range of coffee offerings from origins around the world. Swiss Water also offers a variety of tolling services for small or large batches.
Swiss Water preserves the sustainability of your coffee supply chain by maintaining certifications (Organic, Fairtrade, Rainforest Alliance, UTZ, 4C, Kosher, and Halal), and is the only decaffeination company focused exclusively on a chemical-free process. Most decaffeinated coffee is processed using chemical solvents such as methylene chloride or ethyl acetate (aka “Sugarcane Process”). These processes can impart chemical residues that alter the taste of coffee and are ultimately consumed into the body, even if only in small amounts. Swiss Water believes consumers have the right to choose a decaf option entirely free of added chemical residues, “naturally derived” or not, and should have access to amazing decaf with a flavor true to the original coffee.
Consumers are demanding to know more about where the products they consume are sourced and processed—and make their purchasing decisions based on this information. The Swiss Water® Process is 100% free from added chemical residuals, and 85% of water usage is returned clean to the community supply water, with the remaining 15% being consumed through coffee hydration.
How does the Swiss Water® Process work?
Unroasted green coffee is cleaned, rehydrated, and then immersed in Swiss Water’s proprietary Green Coffee Extract (GCE) for the removal of caffeine. Created using only green coffee and water, GCE contains all the same water-soluble compounds found in green coffee, except for caffeine. Central to the process is the principle of diffusion: molecules naturally move from an area of high concentration to one of low concentration. Water-soluble compounds are held at equilibrium between the green coffee and the GCE—except the caffeine, which only exists in the coffee. Diffusion now takes place, with caffeine particles migrating out of the coffee beans and into the liquid GCE, but leaving everything else—like the coffee’s natural flavor characteristics—intact. After becoming saturated with caffeine, the GCE flows through proprietary carbon filters that trap only caffeine, so that the GCE may be used once again. Refreshed, caffeine-free GCE continues to flow until the coffee reaches its target of 99.9% caffeine free. Coffee then moves from processing to drying, where moisture in the coffee is converted to vapor, and removed through the air exhaust stream.
The Swiss Water® Process is paired with advanced scientific systems and controls to identify relevant variables that adapt and adjust for different types of coffees. Where the process needs to be slow, it is slow. Where temperature needs to be adjusted, it is carefully adjusted. Swiss Water’s technicians use constant data feedback on process performance to optimize each step and the overall outcome.
The result is amazing coffee without caffeine that everyone can feel good about choosing.