IS your decaf swiss water, sparkling water, indirect solvent, direct solvent?

I want to know what the opinions are out there. We use a direct solvent decaf. We have found that this is the best cup result for our needs.

What do you all think?

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I musts admit, I don't drink much decaf, but I've found that swiss water decaf is very good, at least to my tastes. both shops I've ever worked in served swiss decaf, and i've only had enough to "sample", not drink regularly.
Honestly, I don't drink it much either. I am just curious about what people are doing. There seems to be a slant towards swiss water process, but there are solid arguments for the other processes as well. I guess people aren't really interested in discussing decaf though.
haha yeah i noticed nobody was replying. But maybe I'll bring up a topic inside a topic...SHOULD we care about decaf? I can't help but give my decaf customers a dirty look(not directly of course), especially at 6am in the morning. I can understand if you have a medical condition or whatever, but just drink regular friggin coffee people.
I'm with you.......but, yes we should care. This is part of why I am asking the question. Decaf is part of the coffee industry, yes it is a black sheep, but still a big part of our business. I don't think decaf will ever go away, so maybe we should start paying a little more attention to it.

I don't like it, almost no one on here does. That is a problem, we are selling a product that we don't believe in. So I suggest that we actually address the fact that decaf is gross rather than just giving evil looks to the guy with the heart condition who comes in and gets decaf every day.
chemically speaking, swiss water lacks them =]
We all must remember that a dedicated decaf drinking "regular" customer is just as valuable as any other regular customer. They must really like coffee to only drink it for the taste right? Anyway, Swiss water Process seems to be the most commonly used decaf method, mostly because the "fair-trade organic" crowd likes to hear that their coffee was decaffeinated without the use of chemicals. That said, talk to many roasters/cuppers and they will tell you that, side by side, a swiss water would rarely win over a KVM chemical process. Swiss water process goes through a lot of rinse cycles and loses more than just the caffeine. We do need to continue serving decaf, there will always be a small market for it, maybe we need to start educating people to believing in Chem processes again. Although the shop I work for serves only Swiss Water, I have been home roasting a sumatra decaf for a few clients, and the only feedback was, "that's the best decaf I have ever had". As much as I want to believe them however, it's probably just the freshest decaf they've ever had.
I'm not sure what you mean.

Buehrer said:
chemically speaking, swiss water lacks them =]

Swiss water is essentially brewed to decaffeinate it, so no wonder it tastes like poo. Have any of you tried a naturally decaffeinated coffee? By that I mean a coffee that grows naturally with very little caffeine?
We started roasting the Sterling Series decafs from Cafe Imports, Mountain Water Process. They roast a little easier than the Swiss Water and we found that the flavor is still there. This is from their web site:
"Quality beans produce a superb decaf -
Café Imports uses only top-grade
beans to make Sterling Series Green
Coffee. Our hand-selected beans are
gently decaffeinated using mountain
water processing. So full of flavor and
aroma, the Sterling Series erases the
line between regular and decaf. "

I can't take caffeine after about 3PM so sometimes I will drink a cup of decaf, and if I didn't know it was decaf I wouldn't be able to tell.
what is the difference between mountain water and swiss water?
Probably nothing, just a new name to make it seem different.

Jesse -D-> said:
what is the difference between mountain water and swiss water?
I tried to go to the web site, but it is too small for me to read. Perhaps it will work on your computer.

There is a difference between the 2 water processes, but I don't know enough about it to explain it.
We used to use a solvent decaff which we found left it with a realy sharp tang on the pallete, and left the impression of something just missing. And unfortunatly our customers noticed that too. Last year we switched to swiss water, becuase of the gentler and more natural process of decafination under the reccomendation of our roaster. We trialed a single estate Java and a single estate Sumatra both were a huge improvement, with a much better and fuller taste. The unanimous vote we got was to go for the Sumatra, its smoother taste was a real winner.

I can't speak for everyone, but our customers could tell the difference between solvent and Swiss mountain water.

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