Instant coffee: spray vs freeze drying
The two main industrial methods for producing instant coffee—spray drying and freeze drying—and how they differ in process, cost, and flavor preservation.
Decaffeination & soluble coffees
Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Solvent residues and safety
How solvent-based decaffeination works, what residues may remain, and why regulatory bodies consider these processes safe for consumers.
Ethyl acetate (sugarcane) process
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
Supercritical CO2 decaf
How the supercritical CO₂ process removes caffeine from green coffee beans using pressurized carbon dioxide, balancing efficiency and flavor preservation.
Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.