Swiss Water Decaf Explained
Decaf has a reputation for tasting flat. The method used to remove caffeine matters a lot.
How the Swiss Water Process works
Green (unroasted) beans are soaked in hot water, which pulls out caffeine and flavor compounds. The water passes through a carbon filter that captures the caffeine and lets the flavor compounds through. That flavor-rich, caffeine-free water is then used to decaffeinate the next batch of beans, so they give up caffeine without losing their flavor to the water.
The process uses water, with no added chemical solvents. Swiss Water states its coffee is 99.9% caffeine-free. Decaf is not zero caffeine, but trace amounts remain.
Forest Decaf
Forest Decaf is from Sulawesi, Indonesia (Java Toraja), decaffeinated with the Swiss Water Process. It is a medium roast with dark chocolate flavor, earthy richness, subtle herbal depth and low acidity.
Brewing tips
- Drip, French press, pour-over, hot or cold all work.
- Use the same ratio and temperature as regular coffee.
Quick answers
Does decaf taste worse?
It can when poorly made. A gentle water-based method keeps more of the original flavor.
Does decaf coffee have caffeine?
A trace amount, since no process removes all of it.
