Some coffee experts fear that the methylene chloride, although very little remains in the final product, can be dangerous to one’s health. The Swiss Water Method removes the caffeine with only carbon filters and water. No C3Cl is used whatsoever. In order to preserve the important components of the bean, the process uses water that has been saturated with these elements.
Other use solvents other than water to remove the caffeine. Since the solvents used are found in nature, they are called natural methods. The most popular, and becoming more so \, is the Supercritical CO2 carbon dioxide process.
In this method, the coffee is warmed and rinsed several times with a chemical, methylene chloride (Ch3Cl). The chemical rinse removes most of the caffeine. The coffee is then dried and the chemical is removed.
In this method, the coffee is rinsed in plain water. The water is then mixed with methylene chloride to remove the caffeine from the water. The same water is used over and over again. In this way, the water becomes saturated with the coffee’s flavors and aromatic qualities. Theoretically, the coffee rinsed in this water does not lose any of its most important components.