Colombian decaf beans how to handle Colombian decaf coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Colombia Supremo grade Swiss water treatment of low-caffeinated coffee (using activated carbon to absorb caffeine)

Colombia Supremo Swiss Water Decaf

Roasted hazelnuts, toast, dark chocolate bitterness, taste like traditional low-acidity coffee

Baking degree: medium and deep baking

Swiss Water treatment method (The Swiss Water or Water-Only Process): using this commercially developed and efficient treatment method, there are two major steps. The first step is to pour the raw coffee beans into hot water, which will remove almost all the flavor factors in the raw coffee beans, including caffeine, and discard the original batch of raw coffee beans. After that, the hot water loaded with all flavor factors is filtered out by activated carbon filter, and the rest is hot water full of pure flavor factors, which is called "flavor full water (Flavor-charged Water)" in Swiss water treatment. This kind of water contains all the flavor factors that should be found in raw coffee beans, except for caffeine, which is a special water. Is the most important medium in the next decaffeinated process.

A new batch of raw coffee beans soaked in water full of flavor factors and non-caffeine will release caffeine in raw coffee beans, but will not release flavor factors. In this way, the original flavor of raw coffee beans will not be impaired too much. Obviously, the flavor factor in the flavor-loaded water is already close to saturation, so it can no longer dissolve more flavor factors, but there is still a lot of room to dissolve caffeine.

After this process of removing caffeine and retaining flavor factors, raw coffee beans are dried and sold directly, while the flavor that absorbs caffeine is filled with water, and caffeine can be removed by activated carbon filter over and over again. The marks of Swiss water treatment method and other water treatment methods are SWP, WP and so on.