While Swifts methods are proprietary and they have to keep some practices close to the chest, the take-aways are: we supply them with our coffee and Swift will carefully brew the coffee to a high extraction concentrate utilizing hot water only (no chemicals or other additives). From there the coffee is frozen to sub zero temperatures and placed in a chamber where a vacuum environment is applied to the coffee. Slowly and gently (days not hours) the brewed coffee is dehydrated under vacuum where the frozen water bound in the brewed coffee passes from its ice stage into a gas without passing into liquid form. This process is commonly referred to as freeze drying.

Freeze drying is recognized by many food scientists to be the best method for preserving flavor. Studies have shown that freeze drying can preserve up to 97% of the enzymatic activity of food.

There is nothing else added until you add water :)