Also the implication that Swiss Water process doesn’t affect the flavour of the coffee is intentionally misleading. The best tasting decaf coffees I’ve tried have all been ethyl acetate.
Don't be a pedantic turbo nerd. In common English parlance, the word "chemicals" is understood as unsafe commercial product unsafe for humans. If you go to a store and ask where their chemicals are, they're not gonna take you to the water aisle.
I mean, DCM perfectly fine. It boils at 40°C and is pretty volatile, so just sitting at room temp, it evaporates pretty quick. I can't imagine that much of any is left by the time you get the grounds and brew it.
Very sneaky by saying it “removes 99% of caffeine” when you said the other methods “left 2-4 percent” making it sound like a big increase when it’s 1 percent
It actually is a pretty big difference. the 99% caffeine free is a usually wrongly interpreted. It’s more like whole milk vs 2%. Whole milk is better described as 3% milk and so 2% isn’t 98% less fat than whole milk, it’s 33% less. Likewise regular coffee is like 8% caffiene so going to 97 can technically qualify as decaf which means you go from 80mg of caffiene to 30 mg and it still counts. 99% caffiene free means you can still have 10mg of caffiene and 99.7 could mean under 3mg total. So a 1% increase is actually pretty significant, equating to close to 10mg of caffiene. These numbers are rough guidelines btw. You’ll need to reference actual exact values
Sorry but this is a deceiving info. The Swiss Water method alterates the taste a lot leaving not much of the origin taste and giving to all the coffees a very papery and cardboard predominant tone.
Explain the SWISS method... id be interested in hearing how water (probably super cooled or maybe super heated) ... or maybe they just soak it for a long time... good video broski
We use the Swiss Water Process remove caffeine by gently soaking green beans in a water solution for just over 8 hour. The solution absorbs caffeine from the beans, and is then repeatedly carbon filtered until 99.9% of the caffeine is removed. You can definitely taste a difference. 👌🏼
my company uses the swiss water process on our decaf roasts, essentially the beans just slosh around in a tank of water with active filtration for a while and then they’re decaffeinated
I'm in the United states, and I wanted to buy some, couldn't find any anywhere. On Amazon the minimum amount you can buy is 5 lb. I'm not that heavy a coffee drinker but I guess I'll have to bite the bullet and try it.
Actually, if you're looking for a coffee, that has low ammonts of caffeine naturaly, than all you need to do is to look up the altitude of the area where the coffee was grown, because higher altitude causes the coffee to contain less caffeine (although, it is usually quiet expensive)
As someone with heart problems, this is super interesting to learn about. I used to drink regular coffee, until i realized that the chest pains were not a normal part of the experience. I now have to drink decaf, because most coffee has too much caffeine and it will mess with my heart. Knowing what makes coffee decaffeinated removes some of the uncertainty around decaf, and it makes me feel better about consuming it. Hope to see the SWISS water method in my local stores and coffee shops!
Hot take but I think Swiss water decaf tastes and smells like bbq chips not to mention it’s on average more expensive for roasters/green buyers. EA/sugarcane process is the way imo
Couldn’t agree more. Recently went to a cupping at an importers office blind cupping Colombia offerings. They had EA on the table and I thought it was just a darker Colombian. Didn’t even know it was decaf
So why don’t more coffee companies use the Swiss water method? I figure it’s more expensive. I also think this is just a selling point for many higher end coffee companies who want to charge a premium for “Swiss water pressed” decaf coffee.
It actually destroys the taste of the coffee. I think people used to avoid making decaf coffees becasue of this but nowdays theres the the sugarcane method that produces a much more flavorful cup. I talked with some roasters that won the decaf of the year here and they explain all about it. Basically they said thats the only way decaf should be made to get people to drink it.
What @karigrandii said. Sugarcane method = EA = tastiest decaf method imo. Swiss water just ain’t it. Completely stripped of interesting flavor compounds, harder to roast. EA is the way.
I’m glad you explained this. I’ve had some so called decaf that was the equivalent of an espresso shot. Their regular coffee was something else. I was wide awake and dehydrated 😂😂😂. That was from a small coffee stand I visited in Colombia.
I don’t even know why I’m watching the video. I don’t even like coffee, but I'm watching it anyway, and I’m learning something new about decaffeinated coffee
We use the Swiss Water Process remove caffeine by gently soaking green beans in a water solution for just over 8 hour. The solution absorbs caffeine from the beans, and is then repeatedly carbon filtered until 99.9% of the caffeine is removed. Tastes way better and it’s not toxic 😊
@@ratherinteresting5457my thoughts exactly!! These companies are shady so you have to catch phrases like this. Why would it be called a "solution" if it's simply water? Yeah there's something else in there that they don't have to declare probably since it's a low percentage of the "solution" but nonetheless from that phasing I would assume there is more than water being used.
If you're dossolving caffeine, you're dissolving other molecules in the coffee. Sone of which contribute to the taste of the coffee. I highly doubt using water will leave the coffee unaltered.
There is also decaf that is just from being grown at high altitudes and having active pest control, since caffeine is only in coffee beans to deter pests, higher altitude = less bugs (same reason why active pest control leads to less caffeine)
Dcm(same as methylene chloride) isn't banned, tho. And it's very volatile and easily evaporated away at low temperatures. I used dcm almost every week in my labs. It is very canerous, dont get me wrong, but it's not present in any significant concentration to be harmful. Just because a chemical is used in a process doesn't mean that the product is bad for you.
Well today most of decaff coffee is made by extraction with supercritical CO2 wich is a total safe solvent so its a great process and you can use the extracted caffein afterwards, which is not possible with the swiss water method where the caffein gets bound to activated charcoal which needs to be disposed of afterwards...
Another note: Even decaf can make you jittery, no matter how decaffeinated it is. Had some really good decaf and it kept me awake just like regular coffee.
@demetergrasseater oh trust me water can be hazardous, just like DCM. DCM is probably just as safe since it is highly volatile, the paint comparison isn't exactly fair since paint thinner is supposed to contain it, whilst coffee beabs would get heated during production which would make practically all DCM evaporatorate. I could use that same logic for swiss water, did you know water carves canyons? it's ridiculously dangerous, that's why it's controversial to point a pressure washer at your bestie's face
All decaf processes work in roughly the same way and will have some amount of impact on the flavor in the cup. They are all of equitable safety for the final product, and the misnomer of chemical solvents as distinct from water is faceitious. Water is a chemical compound that acts as a polar-solvent. Tis chemical. Also, at that roast level what origin characteristics are we expecting. You'll be tasting the roasting flavor before youd notice decaffination flavors.
I'm tired of people just assuming because a chemical is used for something that is dangerous they always conclude that it must be dangerous, remember chemical reacts differently with different chemicals and base on their reaction they can become safer or more dangerous
Caffeine has a taste, is bitter, so decaf coffee tastes different. That's why coffee purists don't like decaf. There is no way to make decaf coffee taste the same, it's like leaving the salt out of a recipe.
Wait how does the water do that? Usually the good stuff goes with the water and caffeine, into my cup. How do they manage to keep the taste while taking the caffeine?
Theres also the supercritical carbon dioxide process. It is expensive,but has the lowest flavor impact. Also important to note, supercritical CO2 can be dangerous, since it is highly pressurized, and an asphyxiant. It must be at least 74 bar, or more than 1000psi. An espresso machine is 9 bar, or 130psi. Another benefit of both CO2 and water is that the caffeine extracted can be repurposed for energy drinks or caffeine pills. You might be able to remove the industrial solvent, but it is usually more effort than its work to make it food safe.
How though? Caffeine is hydrophobic and does not dissolve well in water. I imagine they must use copious amounts of water and heart leading to high energy consumption?
Sorry, but... Ethyl acetate (aka. sugarcane process) and Swiss water process both have their proponents and detractors. It's hard to rule definitively in the favor of one or the other. I for one have heard more good things got the former than the latter. Ethyl acetate is also a "natural" ingredient found in fruits. But what's "natural" and what isn't is just emotional marketing and ultimately irrelevant compared to what's safe, ecological and preserves the taste.
It’s actually the only method that doesn’t destroy the flavor of the beans according to a local roaster here that won decaf of the year (which tasted amazing). They said explained all the details but basically everyone should just use that method and they said people might now actually switch to decaf because its now possible to make it not taste bad with the sugar cane method
So the fancy method leaves you with 1% caffine while the other ones leave you with 2%-4% caffine. If you are that intolerant to caffine that you would notice that difference you shouldn’t drink coffee at all
Paint thinner evaporates into the air when you use it, so you breathe in the toxic fumes. When this solvent is used for decaffeinating coffee, it is removed from the final product so will not be toxic.
@@enjoythisjunkiguess8412 wasn’t funny then. I see people like you saying the most idiotic things, and when they are proven wrong, it’s all “wa wa it’s just a joke you got pranked bro 💀💀💀🗿🗿🗿”
![ง้อ (ALRIGHT) - FOURTH [ TEASER ]](http://i.ytimg.com/vi/ya6MBfo-Wvg/mqdefault.jpg)
Water is a chemical solvent.
And “leave 1-2%” = “remove 99%”
People think that "unnatural" substances are inherently bad.
Also the implication that Swiss Water process doesn’t affect the flavour of the coffee is intentionally misleading.
The best tasting decaf coffees I’ve tried have all been ethyl acetate.
Don't be a pedantic turbo nerd. In common English parlance, the word "chemicals" is understood as unsafe commercial product unsafe for humans.
If you go to a store and ask where their chemicals are, they're not gonna take you to the water aisle.
@@ssjaken people of “nature” don’t have this distinction between
Chemists be like, "water IS a chemical solvent tho..."
Hell even us coffee nerds would say that lol
I mean, DCM perfectly fine. It boils at 40°C and is pretty volatile, so just sitting at room temp, it evaporates pretty quick. I can't imagine that much of any is left by the time you get the grounds and brew it.
It is
Who cares what those geeks say LMAO
@@LordOfTheReefer hey!! geeks are people too!
Very sneaky by saying it “removes 99% of caffeine” when you said the other methods “left 2-4 percent” making it sound like a big increase when it’s 1 percent
Wasn’t really trying to make that a huge selling point haha, but it’s true!
Ask Gale, it is os very significant.
It actually is a pretty big difference. the 99% caffeine free is a usually wrongly interpreted. It’s more like whole milk vs 2%. Whole milk is better described as 3% milk and so 2% isn’t 98% less fat than whole milk, it’s 33% less. Likewise regular coffee is like 8% caffiene so going to 97 can technically qualify as decaf which means you go from 80mg of caffiene to 30 mg and it still counts. 99% caffiene free means you can still have 10mg of caffiene and 99.7 could mean under 3mg total. So a 1% increase is actually pretty significant, equating to close to 10mg of caffiene. These numbers are rough guidelines btw. You’ll need to reference actual exact values
Sorry but this is a deceiving info. The Swiss Water method alterates the taste a lot leaving not much of the origin taste and giving to all the coffees a very papery and cardboard predominant tone.
sure, that’s your opinion or it could be a brand problem, all decaf i had tastes the same as caffeinated
Explain the SWISS method... id be interested in hearing how water (probably super cooled or maybe super heated) ... or maybe they just soak it for a long time... good video broski
We use the Swiss Water Process remove caffeine by gently soaking green beans in a water solution for just over 8 hour. The solution absorbs caffeine from the beans, and is then repeatedly carbon filtered until 99.9% of the caffeine is removed. You can definitely taste a difference. 👌🏼
@@AbbotCoffeeevery company has a damn TH-cam channel😂
my company uses the swiss water process on our decaf roasts, essentially the beans just slosh around in a tank of water with active filtration for a while and then they’re decaffeinated
@@AbbotCoffeeOmg Abbott!! I love the freestyle libre may god bless y’all❤❤🥰
There’s a ton of good videos out there, it’s also called the Mexican Mountain Method. Also on most Decaf packaging you’ll see Water Method.
Don’t forget the CO2 Method. imho even a bit better than swiss water. Very popular in europe and europes specialty coffee culture
Plus supercritical is always cool
I'm in the United states, and I wanted to buy some, couldn't find any anywhere. On Amazon the minimum amount you can buy is 5 lb. I'm not that heavy a coffee drinker but I guess I'll have to bite the bullet and try it.
Doesn’t that process use super critical CO2 that shit is cool
In germany we have one company using a process with liquid CO2 - they have a patent and in regards of quality they are the 100% market leader in CO2
@@flekmelIt has to be supercritical or almost supercritical to work. That's because CO2 only in this state is polar enough to solve cofein.
Actually, if you're looking for a coffee, that has low ammonts of caffeine naturaly, than all you need to do is to look up the altitude of the area where the coffee was grown, because higher altitude causes the coffee to contain less caffeine (although, it is usually quiet expensive)
Nice Sharing 👍
As someone with heart problems, this is super interesting to learn about. I used to drink regular coffee, until i realized that the chest pains were not a normal part of the experience. I now have to drink decaf, because most coffee has too much caffeine and it will mess with my heart. Knowing what makes coffee decaffeinated removes some of the uncertainty around decaf, and it makes me feel better about consuming it. Hope to see the SWISS water method in my local stores and coffee shops!
I’m in the exact same boat as you! fully agreed
Fun fact about decaf coffee is there is still 2% caffeine in it meaning is it really decaf or just dirty bean water.
Hot take but I think Swiss water decaf tastes and smells like bbq chips not to mention it’s on average more expensive for roasters/green buyers. EA/sugarcane process is the way imo
Couldn’t agree more. Recently went to a cupping at an importers office blind cupping Colombia offerings. They had EA on the table and I thought it was just a darker Colombian. Didn’t even know it was decaf
Yessir, Columbia EA Sugarcane Decaf is a good coffee and good process. If proper quality and properly roasted it can not even taste like decaf.
So why don’t more coffee companies use the Swiss water method? I figure it’s more expensive. I also think this is just a selling point for many higher end coffee companies who want to charge a premium for “Swiss water pressed” decaf coffee.
It actually destroys the taste of the coffee. I think people used to avoid making decaf coffees becasue of this but nowdays theres the the sugarcane method that produces a much more flavorful cup. I talked with some roasters that won the decaf of the year here and they explain all about it. Basically they said thats the only way decaf should be made to get people to drink it.
Swiss Water Process is a patented process from a facility in Vancouver. They are one more middle man that adds an extra cost
What @karigrandii said. Sugarcane method = EA = tastiest decaf method imo. Swiss water just ain’t it. Completely stripped of interesting flavor compounds, harder to roast. EA is the way.
I’m glad you explained this. I’ve had some so called decaf that was the equivalent of an espresso shot. Their regular coffee was something else. I was wide awake and dehydrated 😂😂😂. That was from a small coffee stand I visited in Colombia.
I don’t even know why I’m watching the video. I don’t even like coffee, but I'm watching it anyway, and I’m learning something new about decaffeinated coffee
How does the Swiss water process work? Like what happens during it?
We use the Swiss Water Process remove caffeine by gently soaking green beans in a water solution for just over 8 hour. The solution absorbs caffeine from the beans, and is then repeatedly carbon filtered until 99.9% of the caffeine is removed. Tastes way better and it’s not toxic 😊
@@AbbotCoffee a 'water solution'? Is it water, or isn't it? That's not a particularly clear answer...
Sus
Water solution just means water would be your solvent. Don't think it means much else.
@@ratherinteresting5457my thoughts exactly!! These companies are shady so you have to catch phrases like this. Why would it be called a "solution" if it's simply water? Yeah there's something else in there that they don't have to declare probably since it's a low percentage of the "solution" but nonetheless from that phasing I would assume there is more than water being used.
I love decaf. It's been a game changer for me
If you're dossolving caffeine, you're dissolving other molecules in the coffee. Sone of which contribute to the taste of the coffee. I highly doubt using water will leave the coffee unaltered.
There is also decaf that is just from being grown at high altitudes and having active pest control, since caffeine is only in coffee beans to deter pests, higher altitude = less bugs (same reason why active pest control leads to less caffeine)
Dcm(same as methylene chloride) isn't banned, tho. And it's very volatile and easily evaporated away at low temperatures. I used dcm almost every week in my labs. It is very canerous, dont get me wrong, but it's not present in any significant concentration to be harmful. Just because a chemical is used in a process doesn't mean that the product is bad for you.
Well today most of decaff coffee is made by extraction with supercritical CO2 wich is a total safe solvent so its a great process and you can use the extracted caffein afterwards, which is not possible with the swiss water method where the caffein gets bound to activated charcoal which needs to be disposed of afterwards...
Some companies have grown caffeine free coffee beans however these are usually more expensive
Another note: Even decaf can make you jittery, no matter how decaffeinated it is. Had some really good decaf and it kept me awake just like regular coffee.
AND supercritical CO2! The science behind very interesting!
What is that WDT machine called? Lol
As one who prefers decaf if possible i love this, thank you!
Fun fact water is. . . A chemical dun dun dun!
The point being it's not a HAZARDOUS chemical solvent
@@demetergrasseater lol I know ya gotta love people pointing out stuff just to sound smart or make someone else sound dumb
This Gus just wanted to comment and didn’t listen to understand.
@demetergrasseater oh trust me water can be hazardous, just like DCM. DCM is probably just as safe since it is highly volatile, the paint comparison isn't exactly fair since paint thinner is supposed to contain it, whilst coffee beabs would get heated during production which would make practically all DCM evaporatorate. I could use that same logic for swiss water, did you know water carves canyons? it's ridiculously dangerous, that's why it's controversial to point a pressure washer at your bestie's face
All decaf processes work in roughly the same way and will have some amount of impact on the flavor in the cup. They are all of equitable safety for the final product, and the misnomer of chemical solvents as distinct from water is faceitious. Water is a chemical compound that acts as a polar-solvent. Tis chemical. Also, at that roast level what origin characteristics are we expecting. You'll be tasting the roasting flavor before youd notice decaffination flavors.
We’re more nerdy than you think we are. We want to hear about how the Swiss water method works.
The swiss method uses dihydrogen monoxide, a chemical that erodes metals! Imagine what it does to the body?!
What grinder is that?
Guess what water is? A chemical solvent ;)
I'm tired of people just assuming because a chemical is used for something that is dangerous they always conclude that it must be dangerous, remember chemical reacts differently with different chemicals and base on their reaction they can become safer or more dangerous
It is clear as day that this is an and or paid sponsorship, why isn't this disclosed?
Caffeine has a taste, is bitter, so decaf coffee tastes different. That's why coffee purists don't like decaf.
There is no way to make decaf coffee taste the same, it's like leaving the salt out of a recipe.
I want recaf coffee
Solventless dabs are better, so id assume its the samenfor coffee.
What Grinder is this??
👀
Wait how does the water do that? Usually the good stuff goes with the water and caffeine, into my cup. How do they manage to keep the taste while taking the caffeine?
Theres also the supercritical carbon dioxide process. It is expensive,but has the lowest flavor impact. Also important to note, supercritical CO2 can be dangerous, since it is highly pressurized, and an asphyxiant. It must be at least 74 bar, or more than 1000psi. An espresso machine is 9 bar, or 130psi. Another benefit of both CO2 and water is that the caffeine extracted can be repurposed for energy drinks or caffeine pills. You might be able to remove the industrial solvent, but it is usually more effort than its work to make it food safe.
Nice
2-4% remaining is 96-98% removal.. your script makes it sound a bit disingenuous to be honest.
Is that the shit they were cooking meth out of in "Breaking Bad?"
Hello Ryan, I would like to ask you your sincere opinion, how would you compare fellow opus against mhw3B sniper?
caffeine is the reason that i drink coffee but pretty cool
Dihydrogen monoxide is also fatal in high doses
What is the coffee grinder brand
That grinde looks slick, what’s the name?
What about CO2 extraction?
How though? Caffeine is hydrophobic and does not dissolve well in water. I imagine they must use copious amounts of water and heart leading to high energy consumption?
Yo where did he get that Varia VS3 magnetic wood top?
Eeeewwww ethyl acetate is what we used to use to remove glue buildup on rollers. Its highly flammable and smells like if alchohol got drunk.
"No bro, im not a coffee addict"
What is that wdt tool?
This is not actually water but a “water solution”
What grinder is this??
I am early here.
Only 4 comments and 2 replies.
Cant you also use supercritical co2?
which grinder is this?
Sometimes you're left with 2-4% but with this method you're left with ~1%...
as if it would even matter in these small percentages of caffeine
What rocket and grinder are those? WHAT ARE THOSE?
I tjink 99% of decaf in the market uses the swiss water method. I dont think the ither methods have been a concern for decades
Any like beginner tips for coffee people. Let me rephrase I've been drinking coffee for a min but I'm fresh out of college and need a hobby
Does the Swiss water have holes in it that the caffeine fills
“Chemical solvent free. No I don’t know what those words means but idgaf.”
Wow, I'm never drinking decaf
Didnt mention co2
It would be better if the video matches the topic
It's not chemical solvent free water is a chemical solvent.
Are there espresso machine that does not have the steam wand
Sorry, but... Ethyl acetate (aka. sugarcane process) and Swiss water process both have their proponents and detractors. It's hard to rule definitively in the favor of one or the other. I for one have heard more good things got the former than the latter. Ethyl acetate is also a "natural" ingredient found in fruits.
But what's "natural" and what isn't is just emotional marketing and ultimately irrelevant compared to what's safe, ecological and preserves the taste.
Fheres also the supercritical CO2 method!
What is it again? decaf?
Where is that tamper from?
Can’t forget sugar cane process!
It’s actually the only method that doesn’t destroy the flavor of the beans according to a local roaster here that won decaf of the year (which tasted amazing). They said explained all the details but basically everyone should just use that method and they said people might now actually switch to decaf because its now possible to make it not taste bad with the sugar cane method
People freak out over bean water
I’m not freaking out, are u?
Bitter juice with no purpose 👍 seems legit. (I don't drink coffe)
So the fancy method leaves you with 1% caffine while the other ones leave you with 2%-4% caffine. If you are that intolerant to caffine that you would notice that difference you shouldn’t drink coffee at all
water is a chemical so it's not chemical free process
Bro how is something too toxic for fucking paint thinner, it's literally a fucking carcinogen
Maybe it has a reaction with other stuff in the thinner making a somehow worse for you concoction
Paint thinner evaporates into the air when you use it, so you breathe in the toxic fumes. When this solvent is used for decaffeinating coffee, it is removed from the final product so will not be toxic.
It's a
O. K
J. E
@@enjoythisjunkiguess8412 wasn’t funny then. I see people like you saying the most idiotic things, and when they are proven wrong, it’s all “wa wa it’s just a joke you got pranked bro 💀💀💀🗿🗿🗿”
@@_thisnameistaken sounds like an opinion bozo (one that I don't care for)
How do they make it tho
Sole purpose of coffee is to have caffeine...
Sad to inform you but water is a chemical and even a solvenr
Decaf coffee is pure death
So instead of 2% you get 1%. Alright buddy.
Ummm actually, decaf coffee still has caffeine in it.
bros making a potion
Why even drink coffee if you don't want the caffeine?
Taste? I usually hate the caffeine buzz sometimes its fine but I love the taste
People who enjoy decaf also like to watch paint dry... 😜
Why always 99.99%
What WDT is that?
Came here for this question!
…but the swiss water process is a big waste of water 😮
Or you just use critical point decaffeinating
Better drink hot water...iam not spending extra money for decaffeinated & lactose intolerant 🎉
Good to know 😅
This is extremely false. The most widely used method used currently is extraction with supercritical CO2, which leaves no residues whatsoever.
Why even drink decaf?
Decaf coffee is not coffee tea
What’s the point
I have no clue why I keep watching these shorts. I don't even like coffee.
A little deceptive
Why drink decaf??
Coffee tastes awful as is and now you take the only thing its good for out of it?