Process: Methylene Chloride
Methylene chloride (MC), also known as dichloromethane, is a volatile chemical solvent with a very low boiling point of 40°C. This is far below the roasting temperature of coffee, which is a little over 200°C, meaning that the methylene chloride is vapourised well in advance so that none (or a negligible amount) is left in the finished product. Though it does leave a slight sweet process taste to the final product.
 
The MC method is an ‘indirect’ solvent method, where the unroasted beans are soaked in near-boiling water for several hours before the water is transferred to another tank with the methylene chloride. The methylene chloride bonds with the caffeine in the water and is skimmed from the solution. The caffeine-filled solvent is removed, and then the flavoursome, almost caffeine-free water is put back in the first tank where it is reabsorbed by the beans. This process is repeated numerous times until 95-97% of caffeine is removed. This is opposed to the method of steaming the beans to open their pores, then soaking them directly in solvent.
 
Healthy decaffeinated coffee that is 99.9% decaffeinated
A healthy coffee with the refined bitterness and taste of Brazil, with the caffeine removed as much as possible.
 
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Elderly people, children, and even pregnant women can enjoy coffee with confidence.

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Conventional caffeine-free coffee removes the caffeine in a short period of time at high temperatures. was halved.

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