Decaffeination methods provide practical examples of chemistry concepts, such as why chemicals dissolve in specific liquids. The best decaffeination processes don't eliminate all caffeine, leaving around 7 milligrams in an 8-ounce cup.
Producers aim to keep the chemical flavor and aroma compounds intact while removing caffeine in decaffeination. Three common methods, including the carbon dioxide method, are widely used in the industry.
The carbon dioxide method involves using high-pressure CO2 to extract caffeine from moistened coffee beans. After separation, the CO2 passes through activated carbon or water to filter out caffeine and potentially other flavor-affecting compounds.
Collection
[
|
...
]