There is research that “proves” that caffeine is bad for us and good for us. It has been determined that caffeine is a stimulant, and some researchers see that as a good thing; while others see it as a bad thing. It is true that caffeine is somewhat addictive and there are those who are deeply opposed to anything and everything that might possibly be addictive in any way.
My point is that the caffeine might be called the “active ingredient” in coffee. So, of course, it can be removed. When the caffeine is removed from coffee, though, most of the taste goes with it. Coffee that has had its caffeine removed is called “decaffeinated,” or “decaf.”
There are at present two basic ways in which caffeine is removed from coffee. The two processes for decaffeination are known as (1) European Process; and (2) Swiss Water Process.
The European Process uses methylene chloride to wash the coffee beans. The chemicals absorb the caffeine. The beans are then washed to remove the chemical, roasted, and ground. The European Process actually leaves more flavor in the coffee beans, but there are those (surprise) who object to the use of chemicals.
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The Swiss Water Process for removing caffeine from coffee beans is a multi-step process that only uses water and steam. The Swiss Water Process, however, removes more than just the caffeine from coffee beans. Many of the oils are also lost in the process, and the coffee made from beans that have been decaffeinated using the Swiss Water Process is pretty much tasteless.
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