Of the various methods of decaffeinating coffee, which is the safest? There are various methods of decaffeinating coffee beans:


Swiss Water method1
Co2 Process1
Roselius Proccess2
Direct Method3
Indirect Method4
Triglyceride process5


Of these various methods, are any of them (potentially) harmful to humans? Be it short-term or long-term? Which is the safest?
Swiss Water process is the best because it's the most natural and has the best percentage of decaffeination. However, none of the processes are dangerous, I repeat, none. Unless you consume the decaffeinating solvents somehow, that's a different case. -.-

Sourced from my previous answer at How is decaffeinated coffee made?