It escapes my why anyone would bother rolling these particular dice on something they're likely consuming daily, without even experiencing the whole point of the beverage existing in the first place.
Just consume something else if you're not looking to get a caffeine high.
And swiss water has no solvents other than water - so I'm feeling quite safe about it.
I'd be more worried about mold in coffee - which is not investigsted a lot and thus it's very difficult to know if there is some in your coffee, and it could potentially be very dangerous - but that's another subject
You might as well worry about the radioactivity of a banana.
This is such an asinine false equivalence I can hardly bring myself to even continue this thread.
Bananas are not radioactive as the result of a potentially flawed/misperformed industrial process.
Decaf coffee is always the result of an industrial process, in some cases involving dangerous solvents by design. What do you suppose the rate is of those solvents being impure or just plain mixed up, or improperly utilized? I bet you it's orders of magnitude higher than bananas spuriously evolving dangerously high levels of radioactivity or growing successfully to fruition in otherwise dangerously toxic environments.
Industrially processed foods/ingredients have inherently higher risks, it's a significant part of why consuming processed foods is not recommended AIUI.
tl;dr I don't buy that there's any residual solvent in decaf coffee, whether that solvent is water or DCM.