Here's what he had to say about the Swiss Water process: "The old standby water decaffeination company, Swiss Water (the only attempt to brand a process), of Vancouver, Canada, is doing all the advertising while others are improving their process. We prefer the cup quality of other companies, and I deplore the marketing tactics of Swiss Water."

He strongly votes for "coffees decaffeinated with methylene chloride (MC) because time after time, year after year, they have produced the most flavorful cup. "

Now I know many top notch roasters (including many on ROASTe) are using the SWP method. What do you guys think? I'd love to hear your thoughts and personal taste.

Link to the article: http://food.theatlantic.com/coffee-culture/in-defense-of-decaff-1.php

Eyal