Starbucks offers decaf options for customers looking to enjoy coffee without caffeine. The company primarily uses the Direct Contact Method, which involves steaming green beans and using methylene chloride to remove up to 97% of caffeine. However, certain blends like the decaf Komodo Dragon and VIA Instant Decaf utilize the Swiss Water Process instead for decaffeination. While Starbucks provides general information about these processes, it does not specify which method is used for each type of decaf coffee on the menu.
The Direct Contact Method is widely used for decaffeinating coffee, starting with steamed green beans washed in methylene chloride to extract caffeine without losing flavor.
Starbucks primarily uses the Direct Contact Method to decaffeinate its coffee, while the Swiss Water Process is applied to specific blends like the Komodo Dragon and VIA Instant Decaf.
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