Although the water-based method was invented in Switzerland, the magic of Swiss Water truly happens in Canada. It doesn't use any chemicals and simply uses coffee, time, temperature, and water, obviously, to get rid of the caffeine. Diffusion, which is a method akin to osmosis, is used in the Swiss Water Decaf Process to remove caffeine. Remember the idea that knowledge would flow from where there is a lot (the textbook) to where there is less (your brain) if you slept with a textbook under your pillow? Diffusion is employed at Swiss Water to move caffeine from where it is abundant (in the bean) to where it is scarce.
By soaking the green coffee in water to extract the caffeine and taste components from this first batch of beans, Swiss Water creates the GCE. The water is now saturated with chemicals that give coffee its flavor and contain caffeine. After that, the initial batch of green coffee is discarded, and the caffeine in the water is extracted using a charcoal filter. Caffeine is eliminated from our Swiss Water Decaf coffee process by 99.9%. When compared to the 100 mg or more of caffeine present in an 8 oz cup of caffeinated coffee that translates to a few milligrams of caffeine in each cup, which is almost nothing.
Why Drink Decaf?
The Swiss Water Decaf coffee technique has always been associated with bad coffee. In the 1970s, it was a bad reputation as tasting bitter and being full of chemicals. Even today, the majority of roasters lack enthusiasm for decaf coffee; perhaps this is because they haven't come across high-quality decaf green beans. You only need to sample the majority of the currently available decaf coffees to detect this lack of enthusiasm or creativity.
Decaf is often listed by roasters because they feel compelled to. This is due to the fact that historically, decaf coffee was made using chemical solvents, which led to weak, tasteless, or bitter coffee. Swiss water decaf coffee as a result became a commodity and a subpar coffee "product." Additionally, because the decaffeination procedure is expensive, poor-quality coffees were utilized to keep costs down.
The Swiss Water Decaf Caffeination Process
Now that we are aware of the components, let's examine the decaffeination procedure itself
The green coffee must first be cleaned before being pre-soaked to help the bean grow.
Green coffee is then given to the caffeine-free GCE. As a result of the imbalance in caffeine levels, the caffeine is transferred from the bean to the GCE in this situation; this process is known as diffusion.
The green beans are transported to the drier when the coffee is 99.9% caffeine-free, which takes around ten hours.
It is also important to note that the Swiss Water Decaffeination technique is really certified organic because no chemicals were employed during the procedure.
The Benefits of Swiss Water Decaf Coffee
Improved sleep quality and less anxiety/stress than traditional caffeinated coffee consumption
Very little caffeine! Since Swiss Water Decaf is guaranteed to be 99.9% caffeine-free, it is perfect for women who are expecting or nursing but still want to enjoy the flavor of outstanding coffee without the risks associated with caffeine.
Coffee that has been decaffeinated still has a lot of antioxidants in it, which can fight cancer and age-related illnesses. Regular decaf drinkers have lower odds of developing colon cancer, according to studies. Breast cancer chances are also lower for female drinkers.
According to studies, women who consume one to three cups of decaf reduce their risk of dying for any reason.
Drink that is sugar- and fat-free
It provides excellent hydration. Coffee's alleged diuretic properties have long been proven wrong by scientists.
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