Coffee review

The Swiss Water-Only P.

Published: 2024-10-18 Author: World Gafei
Last Updated: 2024/10/18, Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Front Street Coffee Brief Description of Decaf Coffee Treatment The Swiss Water-Only Process Coffee decaf treatment is to treat the coffee beans before roasting to separate the caffeine in the coffee. The biggest challenge is to bring

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A brief introduction to Qianjie Coffee Swiss Water treatment of decaf (The Swiss Water-Only Process)

The low-caffeine treatment of coffee is to separate the caffeine from the unroasted raw beans of coffee.

The biggest challenge is to separate caffeine from raw coffee beans while keeping other chemicals at the same concentration. This is not easy, coffee has been confirmed to contain more than 1000 chemicals, these substances are the source of coffee aroma and flavor.

The Swiss water treatment method uses this commercially developed and efficient treatment method, which consists of 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, which can be removed by activated carbon filter over and over again.

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