So, most people enjoy a cup of coffee. Most people also
realise that when they ingest the caffeine, they might experience insomnia,
nervousness, restlessness, irritability, stomach upset, fast heartbeat, muscle
tremors and headaches.

As a result, a lot of people decide to drink decaffeinated. The
caffeine is stripped from the coffee bean using chemical methods. Experts tell
us that no chemical residue remains in our decaffeinated tea or coffee, and
many big coffee chains, Starbucks included, make decaf using methylene
chloride, which they believe preserves the full flavour of the coffee. But is
this actually better for your health? There’s no denying that exposure to
methylene chloride in other forms can cause headaches, skin irritation,
dizziness and faintness. Several studies have raised concerns with links to
cancer and rheumatoid arthritis and do you really want to be drinking something
that is treated with the same chemical used in aerosol sprays and paint

The good news is that there is a process which does not use
chemicals and does leave your coffee caffeine free, known as The Swiss Water
. In this process, the coffee beans are soaked in caffeine free
green coffee extract so that the caffeine is extracted from the bean and into
the water yet the flavour components remain.
The now caffeine saturated green coffee extract is then processed
through activated charcoal to remove the caffeine and thus becoming caffeine
free again ready to extract caffeine from a new batch of coffee. The coffee
beans are then dried to their originating moisture level and re-bagged. The
Swiss Water Process results in coffee that is 99.9% caffeine free. Find out more