What is the Swiss Water Process for decaffeination?

The Swiss Water Process (SWP) is a chemical-free decaffeination method that uses water and activated charcoal filtration to remove caffeine while retaining flavour compounds. Developed in Switzerland in the 1930s, it's now produced commercially by Swiss Water Decaffeinated Coffee Company in Burnaby, British Columbia, Canada.

The process works through osmosis. Green beans are first soaked in hot water, extracting both caffeine and flavour compounds. This water is then passed through activated charcoal filters calibrated to trap caffeine molecules while allowing smaller flavour compounds through - producing Green Coffee Extract (GCE), charged with flavour but no caffeine. New batches of green coffee are then soaked in GCE rather than plain water. Because GCE is already saturated with flavour compounds, only caffeine migrates out.

Swiss Water Decaf carries organic certification, is kosher, and is favoured by specialty roasters seeking a clean-label decaf option. Cup quality retention is generally very good - making it the default premium decaf choice for roasters who want to offer something worth drinking.