If you have drunk low-factor coffee or paid attention to low-factor coffee, you should be familiar with the Swiss water treatment method, although I am personally a bit "afraid" of low-factor coffee, because I think that the soulless coffee is a bit wrong to drink. Earlier, I also shared two flavor reviews about low-factor coffee, and at that time, there was also a brief introduction to the Swiss water treatment method, basically most of the mainstream low-factor treatment methods you see now are achieved by this treatment method.
This treatment process uses carbon dioxide and water washing, this method was pioneered by SWISS WATER, so it is also called "Swiss water treatment" and is currently the only method certified organic. This method, also known as the "supercritical carbon dioxide extraction method", can not only retain the flavor of the coffee, but also play a role in degenerating. This treatment method is to use carbon dioxide in the supercritical state, the supercritical fluid has good fluidity and permeability, the supercritical fluid and the coffee beans to be separated contact, so that it selectively the polar size, boiling point and molecular weight size of the components in turn extracted. Then, with the help of decompression and heating methods, the supercritical fluid becomes an ordinary gas carbon dioxide, and the extracted substance is completely or basically precipitated, so as to achieve the purpose of separation, and the carbon dioxide can also be recycled.
With the attention paid to physical health, the early chemical product degenesis technology has gradually been replaced, and instead it is operated in a healthier and environmentally friendly way. Swiss water retains a patented process for coffee "decaffeination", as we know it, the "Swiss Water Treatment Method", which involves water rather than chemical solvents. The company has a global headquarters in Vancouver and an additional trading office in France. According to Swiss Water, the European coffee market currently surpasses the United States in terms of consumption of low-factor coffee, and also has the highest per capita coffee consumption in the world. So this has undoubtedly become an important target for their next market expansion.
In fact, I don't know how the demand for low-factor coffee is in China, but in terms of foreign store experience, many cafes will have "decaf" on the menu, that is, the option of low-factor coffee. Explain that this kind of consumer group still has a certain volume, although I always feel that this is like eating spicy hot, the result is not spicy is a truth, no soul of the "boiled dish" is why it, but the existence is reasonable, it can only show understanding, after all, caffeine sensitive or insomnia people, but also want to relieve the hunger to drink a cup, this is the best choice.
Swiss water continues its strong growth trend, driven by growing demand for chemical-free decaffeination in the industry and consumers, and their CEOs believe it is critical to developing their product mix to best meet the needs of their customers.
The company says it now sells low-caffeinated green coffee directly to roasters, importers or regional distributors in 56 countries around the world. The company also sells Swiss water treatment coffees purchased, roasted and packaged by individual roasters, and they will also introduce a similar certification mark, which will mark the low-factor coffee made with the eco-friendly and harmless Swiss water treatment method on the coffee cooked bean packaging using this treatment, which is also a kind of low-factor coffee value that has been often overlooked in the past on the consumer side.
At the same time, their new goal is to provide a full range of sales and service support in North America, translating into greater availability and visibility, as well as a stronger brand, so it is crucial for the development of those bakers and importer partners who support them. So it is also through step-by-step brand penetration, so that more people understand the low-infoam, but also understand the scientific nature of the treatment method behind this, Swiss water treatment method is also gradually hoping that it can grow into one of the patent representative treatment methods, so that more people pay attention to everything that happens in the upstream picking and processing stage of beans, so that more people can begin to clarify the things that consumers should know in the industrial chain.