The process involves taking green coffee beans, soaking or steaming them until the caffeine is dissolved or their pores are opened, and then extracting the caffeine from the green coffee beans.
The Swiss Water Process and Mountain Water Process are used to make the best decaf coffee, which is what we use. This tends to produce the most flavorful coffee, Ristenpart says, because it’s good at removing caffeine and without stripping other flavors from the green coffee beans. But it’s also more expensive to use the Swiss Water Process and Mountain Water Process to remove caffeine from coffee beans, and the process is difficult to produce at scale.
How much caffeine in decaf espresso coffee? Nearly 97 percent of caffeine is removed from the coffee beans, however, some decaffeinated coffees can still contain between 3 and 12 mg of caffeine per cup of coffee.
DOES DECAFFEINATED COFFEE HAVE RISKS?
The bottom line, Ristenpart says, is that the products used in the decaffeination of coffee processes today are much safer than they used to be, and they are generally found on coffee beans in only trace amounts.
WHICH DECAF COFFEE SHOULD YOU CHOOSE?
This is a Mountain Water Process Decaf Coffee, full-bodied Decaf Espresso Coffee with a slight, malt flavor and a hint of caramel in the finish. Warm-up the espresso machine or drip, pour over or method you choose and create a perfect cup of Decaf Coffee or a Decaf Espresso Drink.