Which method uses methylene chloride for decaffeination?

The Direct Contact Method utilizes methylene chloride as a solvent to remove caffeine from coffee beans. This approach involves soaking the coffee beans in a solution of water and methylene chloride, allowing the caffeine to leach out into the solvent. Afterward, the beans are removed from the solvent, which is then evaporated, leaving the decaffeinated beans ready for roasting.

In contrast, the Swiss Water Process relies on water and specific filtration techniques to naturally decaffeinate beans, while the Natural Decaffeination Process employs naturally occurring compounds instead of chemical solvents. The Carbon Dioxide Method uses pressurized carbon dioxide rather than methylene chloride, making it a different technique entirely. Hence, the correct association of methylene chloride with the Direct Contact Method distinguishes it from these other decaffeination processes.