Swiss Water Process

What Is the Swiss Water Process?

The Swiss Water Process is a 100% chemical-free decaffeination method that uses only water, temperature, time, and a special filtration system to remove caffeine from green coffee beans… without stripping away the flavor.

It was first developed in Switzerland in the 1930s and later commercialized in Canada, where the main Swiss Water facility still operates today.

Unlike solvent-based decaf methods, it never uses synthetic chemicals like methylene chloride or ethyl acetate.

How the Swiss Water Process Works (Step-by-Step)

1. Initial Soak
   A batch of green (unroasted) beans is soaked in hot water. This dissolves both caffeine and flavor compounds. These beans are then discarded.

2. Creating Green Coffee Extract (GCE)
   The water from the first batch is filtered through activated carbon, which captures caffeine but keeps all the good flavor compounds. This creates a saturated solution of flavor called GCE.

3. Caffeine Removal with Flavor Retention
   A new batch of beans is added to the GCE. Because the solution already contains all the flavor molecules, only caffeine diffuses out of the beans. It’s all about equilibrium. Flavor stays, caffeine goes.

4. Filtration & Recycling
   The GCE is continuously filtered to remove caffeine while maintaining its flavor profile, allowing it to be reused in cycles until the beans are 99.9% caffeine-free.

5. Drying & Packing
   The decaffeinated beans are dried and shipped to roasters around the world.

What This Process Means for You

The Swiss Water Process isn’t just marketing. it’s meaningful:

• No added chemicals: ideal if you’re looking for a clean label or have health sensitivities.

• Flavor preservation: retains the character of the origin better than most methods.

• Organic compliant: if you’re buying organic decaf, this is usually the method behind it.

• Shelf stability: Swiss Water decaf tends to maintain flavor longer after roasting.

Where It’s Commonly Used

This method is favored by specialty coffee roasters and organic brands who prioritize transparency and quality. You’ll often see Swiss Water decaf used in:

• Single-origin decafs from places like Ethiopia, Guatemala, Colombia, and Peru

• Organic coffee lines

• Cafés that cater to health-conscious or sustainability-focused customers

Roasters often label it proudly nd loudly. it’s a strong selling point.

How to Spot Swiss Water Decaf

Look for these terms on packaging or menus:

• “Swiss Water Process”

• “Water Processed”

• “Mountain Water Decaf” (a near-identical method done in Mexico)

• “Chemical-Free Decaf”

If a brand is using Swiss Water, they usually want you to know.

Flavor Profile and Brewing Experience

Swiss Water decafs are known for being:

• Clean and mild

• True to origin

• Less bitter than many solvent-processed decafs

• Ideal for pour-over, French press, and filter brews

For espresso, it’s smooth and mellow but if you’re into heavy-bodied shots, you might prefer sugar cane decaf.

Compared to Other Decaffeination Methods

Want to explore more? Check out our guides to the other major decaffeination processes:

• CO₂ Process (Sparkling Water Decaf)

• Ethyl Acetate Process (Sugar Cane Decaf)

• Methylene Chloride Process (Traditional Solvent Decaf)

• Coffee Decaffeination Processes – Overview

Each method has its strengths and Swiss Water shines when chemical-free peace of mind is what you’re after.