The Decaffeination process

Coffee College.

Our decaffeination process:
Decaffeination is done with green unroasted coffee beans. The most commonly used methods immerse the beans in warm to hot water wich raises their moisture content and causes the caffeine to bond with a solvent, after which the beans are rinsed and dried. To be considered decaf 97% of the caffeine has to be removed. Unfortunately both processes rob the coffee of some of its original flavors.

The two methods used for the decaffeination process are:
1. DIRECT METHYLENE CHLORIDE METHOD. In this direct method the beans are first steamed for 30 minutes and then repeatedly rinsed with Methylene Chloride for 10 hours. This solvent removes the caffeine. The beans are exposed to steam again for another 8-10 hours to allow any remaining solvent to evaporate.
2. 2. SWISS WATER PROCESS. This method is accepted as the most matural process. It is 100% chemical free. The only sovent in this process is a natural one—WATER. The solution runs through activated charcoal filters to remove the caffeine.

MDL Coffee & Tea Company offers the Swiss Water Processed decaf coffee whenever possible. It is slightly more expensive but we are sure you agree that it is well worth it.

Caffeine content. A 5 oz. cup of regular coffee equals 60-180 mg. of caffeine.
In a 5 oz cup of decaf coffee there is 2 to 5 mg of caffeine. In a 5 oz cup of tea there is 20-90 mg. of caffeine and in a 12 oz cola there is 38-46 mg of caffeine.