Process: EA process uses Ethyl Acetate, which is a natural component found in substances like fruits and sugarcane. It can also be produced synthetically. In both cases, the solvent is food-safe. Preparation: The green beans are steamed to open the cell structure (a bit like pores on skin). Extraction: EA is added to the beans and extracts the caffeine from them. The beans are rinsed a few times with EA to remove all caffeine. Finishing: Steam is then used to remove traces of the solvent and dry the beans back to their original moisture content. Compared to water processes, the EA process has fewer steps because the solvent is highly effective at binding to caffeine. This reduces the stress on the internal cell structures of the coffee, resulting in fantastic cup quality.
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