Our process is simple, but sophisticated. Explained below is some of the terminology used throughout this website.
Caffeine is a bitter, white crystalline xanthine alkaloid that acts as a psychoactive stimulant drug and a mild diuretic. Caffeine was discovered by a German chemist, Friedrich Ferdinand Runge, in 1819. He coined the term “kaffein”, a chemical compound in coffee, which in English became caffeine.
The process of removing caffeine from a coffee bean. Also known as decaffeination.
A filter made of carbon. Each piece of carbon is designed to provide a large section of surface area, in order to allow contaminants the most possible exposure to the filter media. Carbon filters are most effective at removing chlorine, sediment, and volatile organic compounds (VOCs) from water. They are not effective at removing minerals, salts, and dissolved inorganic compounds.
The process by which molecules move from areas of high concentration, to areas of low concentration.
A colorless liquid that has a sweet smell (similar to pear drops) like certain glues or nail polish removers, in which it is used. Ethyl acetate is the ester from ethanol and acetic acid. It is manufactured on a large scale for use as a solvent and is commonly used to clean circuit boards and as a nail varnish remover (acetone and acetonitrile are also used). Coffee beans and tea leaves are decaffeinated with this solvent.
An often used term to describe methylene chloride decaffeination that is commonly done in European facilities. It is important to note that the SWISS WATER® Process is the only decaffeination process that guarantees that no chemicals are used in decaffeinating coffee beans.
A coffee bean that has not undergone any type of roasting process.
Green Coffee Extract
An extract made from green coffee beans and fresh water. Green coffee bean extracts contain strong antioxidants.
A component that cannot be dissolved. For example, fats and oils are insoluble in water.
A colorless, volatile liquid with a moderately sweet aroma. It is widely used as a solvent, the general view being that it is one of the less harmful of the chlorocarbons. However, in many countries products containing dichloromethane must carry labels warning of its health risks.
A food description that has come under much consumer debate because of its vagueness. Often used in decaffeination labels linked to ethyl acetate. Many commercial uses of ethyl acetate are synthetically manufactured.
Soluble Flavor Components
Flavor components that are able to dissolve a substance at a particular temperature and pressure.
A solvent is a liquid or gas that dissolves a solid, liquid, or gaseous solute, resulting in a solution.