Sadly, it’s impossible to remove caffeine without sacrificing a bit of aroma and flavor from other chemical compounds that get removed along with it. A chemist explains the 3 methods used:
1. High-pressure CO₂ taking the caffeine from moistened beans
2. The swiss water process: cooking batches and using activated charcoal
3. Solvents: either soaking the moist beans directly in the solvent or in a water solution containing the solvent
https://theconversation.com/retaining-flavor-while-removing-caffeine-a-chemist-explains-the-chemistry-behind-decaf-coffee-233196
#food #foodstr
TheConversationUS / The Conversation U.S.
npub1uu…dahzv
2024-08-02 19:53:44
Author Public Key
npub1uuxnz0sq60thc098xfxqst7wnw77l0sm3r8nn48yspuvz4ecprksxdahzvPublished at
2024-08-02 19:53:44Event JSON
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