Finally, the Coffee Industry is Taking Decaf Seriously
Any time is a good time for decaf, and according to our in-house coffee experts, the quality, taste, and aroma have improved by a long shot in the last five years or so. Could any more memes or quotes be mocking that cup of caffeine-less coffee? Well, we’re not going there because it’s time decaf got some respect!
There’s a myriad of reasons to choose to drink decaf coffee – the usual health concerns like anxiety or pregnancy, and of course, sleep issues. But what about the taste? Decaf processing has come a long way, and there are more than enough blind taste-test results out there that have convinced the die-hard anti-decaf crowd that today’s decaf coffees deserve another sip.While some mass-market brands still decaffeinate using chemical solvents, the Swiss Water Process is now the standard method used in the specialty coffee industry worldwide.
Discovered in Switzerland in the 1930s, the company is based here in British Columbia, and the water comes from our Coast Mountains. Swiss Water’s chemical-free process uses only coffee, water, temperature, and time to remove the caffeine from green, un-roasted coffee beans.
Here’s a short video that explains the process:
The average coffee cup has 60 to 100 mg of caffeine; with the Swiss Water Process, 99.9% of the caffeine is removed. We should also mention that today’s specialty coffee roasters have been perfecting their decaf roasting methods, and their skills are shining through in some great quality beans. From light roasts to dark, check out our wide selection of decaf coffees here Love to hear your decaf reviews; drop us a comment any time.
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