Lovers of coffee everywhere have all heard the controversial question asked, “What is the point in drinking decaf?” The majority of coffee drinkers enjoy the sense- pleasing benefits that coffee offers as well as the physical reaction that is attributed to the caffeine in coffee. The opposite groups of coffee drinkers also enjoy the aroma and flavor of coffee, but are more cautious of the physical reaction that caffeinated coffee produces. Due to health reasons, or simply favor of sleep, a rising majority of coffee drinkers are choosing decaffeinated coffee. Decaffeinated coffee not only provides an individual with the sense-pleasing benefits, but it also offers the health benefits, such as antioxidants, found in coffee.

Once a coffee lover has established that they will benefit from drinking decaffeinated coffee, the questioned that must then be asked is, “Which decaf method is most beneficial?” A few common decaf methods are the direct method, indirect method, triglyceride method, and Swiss water process. The controversies between the methods are whether or not chemicals are used, which chemicals are used, and whether or not the taste and aroma of the coffee is jeopardized. Most arguably the Swiss Water Process is the most beneficial method. Through the Swiss Water Process the coffee is decaffeinated 100% free of chemicals.

The Swiss Water Process was developed by the Swiss Water Decaffeinated Coffee Company. To decaffeinate the coffee bean by the Swiss Water method, a batch of green (unroasted) beans is soaked in hot water, releasing caffeine. When all the caffeine and coffee solids are released into the water, the beans are discarded. The water then passes through a carbon filter that traps caffeine but lets the coffee solids pass through. The resulting solution, called “flavor-charged” water by the company, is then put in a similar filtration device, and new coffee beans are added. Since the flavor-charged water cannot remove any of the coffee solids from the new beans, only the caffeine is released. The process repeats, filtering out all the caffeine until the beans are 99.9% caffeine free. These beans are removed and dried, and thus retain most if not all of their flavour and smell.

Other decaffeinated processes use claims such as “water process” or “natural process”, when in actuality chemicals are used. Methylene chloride or ethyl acetate is used in processes like the Direct Method or the Indirect Method. Sometimes coffees which are decaffeinated using ethyl acetate are referred to as a natural process because ethyl acetate can be derived from various fruits or vegetables, but because of the impracticality of gathering natural ethyl acetate, the chemical used for decaffeination is synthetic.

Many companies affiliated with coffee have recognized that the Swiss Water method is the most beneficial and recognizable decaffeination process. The Coffee Beanery, a Michigan based company, provides Swiss Water Process decaffeinated coffee. The Coffee Beanery has many stores located nationally as well as internationally. Among many caffeinated coffee bean choices, the company also offers straight SWP coffees as well as several flavored SWP coffees. With SWP flavors such as Café Carmel, French Vanilla, Toasted Almond, and Michigan Cherry, any decaf coffee drinker will have their coffee needs met.