Jordan G.L. Hardin notes an increase in decaf coffee interest, with inquiries about the Swiss Water Process, offering consumers confidence in ordering decaf or half-cafs.
The European method, commonly used by coffee companies, involves methylene chloride, a controversial chemical regulated by the FDA with a limit of 10 parts per million.
Efforts to ban methylene chloride in food production are being made by groups like the Environmental Defense Fund, sparking legislative action in places like California.
The decaffeination process in coffee involves steaming, rinsing with methylene chloride, then washing, steaming, and roasting to remove most caffeine, reducing it to around 2 mg per cup.
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