HOW DOES THE SWISS WATER® PROCESS WORK?
The Swiss Water® Process begins by infusing high-quality green coffee beans in pure clean water to create what we call “Green Coffee Extract,” or GCE. The GCE is then run through carbon filtration, which traps only the caffeine molecules in the carbon’s pores
Next the GCE, now decaffeinated, is circulated over each batch of green coffee beans. The caffeine, not the flavor components, naturally flows out of the beans, through simple diffusion.
Because the GCE is already saturated with all of the soluble solids that give coffees their unique flavors and characteristics, any possible flavor changes that might occur are held to an absolute minimum. This is why the Swiss Water® Process maintains coffee flavor and complexity so accurately, without adding foreign “process” flavors or chemical residuals to the coffee like most other processes do.
The Swiss Water® Process is paired with advanced scientific systems and controls to identify relevant variables that adapt and adjust for different types of coffees. Where temperature needs to be adjusted, it is carefully adjusted. Swiss Water’s technicians use constant data feedback on process performance to optimize each step
and the overall outcome.