When it comes to decaf, there is no better way to process decaf coffee than Ethyl Acetate. We believe this process to be the best natural way to decaffeinate a coffee without taking away from the flavor or the structural integrity of the bean. Swiss Water Process is another natural way to decaffeinate coffee, however this process damages the structure of the beans in a way that greatly affects the quality and flavor of the coffee. One other well known way of decaffeinating coffee is Methylene Chloride. This process uses chemicals not only harms the coffee, but probably not good for your health either.
I drink two cups of coffee a day — one in the morning and one in the afternoon. I try not to consume too much caffeine, so in the afternoon, I usually opt for decaf.
Due to the decaffeination process, some flavor compounds are inevitably lost, making the coffee taste a bit flatter and less vibra...
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