When selecting a decaf coffee offering, there’s a few things to consider. The first step—choosing which decaffeination process you’d like to offer! In 2023, we created a technical walkthrough of each decaffeination process, including how each one performed in a production roast. However, we know that it’s sometimes preferable to have a simpler guide, whether it’s for yourself as a quick reference or to pass off to customers or new hires. We’ve broken down each process’s attributes so you can understand how each one differs from the rest and make an informed decaf decision.
Each Coffee Decaffeination Process at RNY
Swiss Water® Process (SWP) and Mountain Water Process (MWP)
The Swiss Water® and Mountain Water processes rely on water and activated charcoal to gently remove caffeine from coffee beans without using any chemical solvents. First, green coffee beans are soaked in hot water, which pulls out both the caffeine and flavor compounds. That liquid, which is now rich in flavor, runs through charcoal. While the charcoal traps the caffeine, it lets the flavors pass through, and the liquid can be reused to decaffeinate new batches, ensuring flavor retention. This cycle repeats until roughly 94–99% of caffeine is removed, with most roasters achieving about 99.9% decaffeination. Water processing is primarily known for its natural, chemical-free approach. Its strong preservation of the beans’ original flavor draws many coffee lovers to the process.
Mountain Water and Swiss Water® processes have nearly identical decaffeination methods. The key difference is the origin of the water used to decaffeinate the coffee. Swiss Water® is located in Canada, so it uses water from the Canadian coastal mountains. Mountain Water, on the other hand, is in Mexico and uses water from the Mexican mountains.
Methylene Chloride (MC)
In this more traditional method, green coffee beans are steamed to open their pores. Then, they’re soaked in methylene chloride, which selectively bonds with caffeine molecules. After extraction, the beans are steamed again and then roasted (roasting temperatures ensure nearly all solvent evaporates), leaving almost no residue. This decaffeination process typically removes about 96-97% of the caffeine and is efficient at preserving flavor. For reference, the FDA sets a residue limit of 10 parts per million, but actual levels in finished coffee are much lower.
Ethyl Acetate (EA/Sugarcane Decaf)
Our last process uses ethyl acetate to extract caffeine. Coffees that undergo this decaffeination process are often marketed as using a “natural” solvent since ethyl acetate is found in products like bananas and sugarcane.
First, the coffee beans are steamed before being rinsed with ethyl acetate, which bonds with the caffeine while largely preserving flavor. After rinsing, the beans are dried and roasted, yielding a decaf that’s smooth and retains much of its original character. It’s a fairly similar process to the MC method, the main difference being the use of a different solvent.
Choosing Your Decaffeination Process
There’s no right or wrong answer when selecting a decaf offering. Each process has its own distinct characteristics that may make you lean toward one process over another. If you have any questions, reach out to your trader, and maybe even try some samples! To get you started, here’s some of our current favorite decaf offerings:
INSTORE: Brazil Swiss Water Decaf | Maya Royal Select MWP Decaf | Maya MC Decaf
COMING SOON: Colombia Sugarcane Decaf
