Health Page 1 (#)
„Direct Contact Method. After softening by steam, the green beans are flushed with methylene chloride, which extracts the caffeine. The beans are steamed a second time, heated and blown dry. This removes almost all trace of the solvent.“
http://www.koffeekorner.com/health1.htm - Cached
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„The water process uses warm water under pressure to extract caffeine. The direct contact method uses water, pressure and methylene chloride to remove caffeine. Direct contact produces a more flavorful cup than the water process, and has been proven non-toxic through clinical trials. Both methods remove 96 to 98 percent of a coffee's original caffeine content.“
http://www.peets.com/.../ coffee_faqs.asp?sid=d29320c4c6e79499ae6ec3359aa2a837
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„Jay clues us in to the chemical decaffeination process which was used for this blend. Methylene chloride seems to be the most efficient way to remove caffeine from coffee with no discernible aftertaste. The beans are soaked in a chemical solution to extract caffeine and wax (a natural residue), then dried and shipped. The Swiss-water-process form of decaffeination is better for both the environment and the body.“
http://www.sallys-place.com/beverages/coffee/ javagirl.htm
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„illy uses the Metheleyne Chloride process, the most common method used to decaffeinate coffee and one that is highly effective in removing caffeine. And, unlike some other methods, it does not strip the coffee of aroma, flavor or body.“
http://www.illyusa.com/faqs/coffee.htm
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The Coffee Review - the world's leading coffee buying guide
„If, however, you are concerned about the environment, there may be some reason to avoid coffees decaffeinated by methods using methylene chloride, which has been plausibly accused of attacking the ozone layer. Choose instead coffees decaffeinated by the Swiss Water method, by solvent methods using ethyl acetate, or by CO2 processes. Coffees decaffeinated by the Swiss-Water method are usually (though not always) so labeled. Signs and labels typically identify CO2-decaffeinated coffees as well.“
http://www.coffeereview.com/article.cfm?id=61
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