Swiss Water Decaf: What It Is & Why It's So Healthy

If you’re looking for the healthiest (and tastiest) decaf coffee option, look no further than the Swiss Water decaf. This type of decaf is named after the Swiss Water Process, a natural, chemical-free decaffeination method that removes caffeine in four simple steps: separate, filter, soak, and dry. Not only does Swiss Water decaf deliver a flavorful brew that's 99.9% caffeine-free, but it also retains the health-boosting antioxidants that make coffee so good for you!

In this article you will learn:

What Does Swiss Water Decaf Mean?

Swiss Water Decaf is a water-based decaffeination method that was first discovered in Switzerland in the 1930s. This simple four-step process extracts caffeine from raw coffee beans as naturally as possible without compromising their distinctive flavor. Here’s how it works:

Step 1: Separate

The process starts by soaking a batch of raw green coffee beans in scalding hot water to separate the beans from their caffeine content.

Step 2: Filter

Next, the water is filtered through charcoal. Since charcoal is naturally extremely porous, it’s able to extract the caffeine molecules from the solution. After the filtering process, a caffeine-free, flavorless, green coffee bean extract remains.

Step 3: Soak

Next, a new batch of green coffee beans is soaked in the green coffee bean extract from Step 2. Soaking in the extract pulls the caffeine out of the new beans while infusing them with the rich coffee flavor of the original batch. At this point, the remaining extract is filtered through charcoal once again to remove the caffeine and is then set aside for future batches of decaf coffee.

Step 4: Dry

Once the soaked raw coffee from beans from Step 3 have dried, they’re ready to be roasted and brewed for a tasty decaf coffee!

clean coffee

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Is Swiss Water Decaf Healthy?

The Swiss Water decaf is a chemical-free decaf coffee that retains most of coffee’s precious flavor and potent antioxidants, making it the healthiest decaffeinated coffee on the market. The lack of chemicals compared to the other popular methods also makes it a more earth-friendly option.

Other popular methods of decaffeination use harmful chemical solvents like methylene chloride or ethyl acetate to extract the caffeine. These methods damage the body and flavor of the beans. But it’s not only the taste that’s impacted. Coffee beans have around 1,000 chemicals that are essential to its taste and aroma, and the extraction of caffeine also tends to strip away the precious natural oils and essential antioxidants with it. This results in drier coffee beans with less flavor and fewer health benefits.

How Much Caffeine is in Swiss Water Decaf?

According to the USDA, for a coffee to be considered decaf, it only needs to be 97% caffeine-free. The Swiss water process removes 99.9% caffeine, making it even safer to get your coffee fix at all hours of the day!

What is the Best Swiss Water Decaf Coffee?

When brewing a mug of Swiss Water decaf, it's important to choose a bean that's as clean as the Swiss Water Process itself!

Here's what to look for:

Swiss Water Process Label: Choose a decaf coffee that carries the Swiss Water Process logo or states the use of the Swiss Water Process on the label.

Grown Organically: To maximize your Swiss Water decaf's health benefits, choose coffee beans that are grown using organic methods.

Free of Mold and Mycotoxins: Many popular coffees contain harmful contaminants like mold and mycotoxins that can cause a list of symptoms like fatigue and brain fog to more long-term health issues. You can avoid this by selecting a brand that is specifically grown, processed, roasted, and then tested to ensure the absence of these health-harming contaminants.

Roasted to Maximize Antioxidants: Antioxidants are what give coffee it's health-boosting benefits. Not only does the decaffeination method impact a coffee's antioxidant levels, but the roasting process does, too, so choose a light or medium roast bean.


UP NEXT: Is Coffee Bad for You? Why Mold and Mycotoxins Might be to Blame

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