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Sack of green coffee beans decaffeinated by the Swiss Water process. An alternative method for removal of caffeine from coffee is the Swiss Water process. This process uses no organic solvents, and instead only water is used to decaffeinate beans. It is a technique first developed in Switzerland in 1933, and commercialized by Coffex S.A. in ...
The trademarked Swiss Water and Mountain Water processes are natural methods for decaffeinating coffee beans. Based in Vancouver, Canada for more than 30 years, Swiss Water has been perfecting its ...
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In the case of decaffeinated coffee, eliminating caffeine can cause a sharp decline in the natural taste of the coffee bean.During the process of decaffeination, the largest coffee producers in the world use a variety of ways to remove caffeine from coffee, often by means of chemical manipulation and the use of potentially harmful chemical components, such as methylene chloride or ethyl acetate.
[68] [69] [70] Decaffeinated coffee, sometimes known as "decaf", may be drunk as regular brewed coffee, instant, espresso, or as a mix of regular caffeine beans and decaffeinated beans. [71] [72] Ludwig Roselius, a German coffee merchant and founder of the company Kaffee HAG, is credited with the development of commercial decaffeination of ...
Decaffeinated coffee was developed in 1903 (see Decaffeination: Roselius process) by a team of researchers led by Ludwig Roselius in Bremen, Germany. [2] [3] It was first sold in Germany and many other European countries in 1905–1906 under the name Kaffee HAG (short for Kaffee Handels-Aktien-Gesellschaft, or Coffee Trading Public Company). [4]
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3579 S High St, Columbus, OH · Directions · (614) 409-0683