June 16, 2005
It turns out that the Swiss Water decaffination facility is in Vancouver — who knew?
It’s a good thing, though, because the good people at Vancouver Coffee just took a tour of the plant and have a fascinating write-up explaining the whole thing.
So, what makes this company different? Well, the swiss water process is the only decaffeination process that does not use chemicals. High entry costs have prevented anyone else from using the same process. And this I can attest to – the plant was huge and contained a lot of very large pieces of equipment and a very specialized crew who monitor the process and continually test all aspects of the coffee. It’s not something someone can just pick up and start doing.
This was more than a little interesting to me, as I’m starting to get interested in decaf a bit lately. Not for me, per se — I’m one of those people who caffeine doesn’t bother much (I can and occassionally do sip a cup of coffee on my way to bed).
Unfortunately, some of the other people who’ve been enjoying the coffee I’ve been roasting lately have a few more problems with the caffeine than I do.
Since some of the varieties I’ve been having fun with lately are available in Swiss Water decaffeinated form, I’ve been thinking about roasting some up and seeing just how good a decaf roast I can produce…