Buzz
Several techniques exist to reduce the energizing effect of a cup of coffee, though the basic process remains the same. Initially, the green beans are either soaked in water or exposed to steam to make them swell. Then, solvents such as water, ethyl acetate, methylene chloride, or pressurized carbon dioxide are used to extract the caffeine. Afterward, the beans are steamed to eliminate any solvent remnants and dried.
Do these techniques remove all of the caffeine?
Not entirely, but they do remove a significant amount. Under U.S. regulations, decaffeinated coffee must contain less than 2.5% of its original caffeine, whereas the European Union permits only 0.1% of the dry weight of decaf beans to be caffeine. The International Coffee Organization states that a cup of decaf typically contains about 3 mg of caffeine, compared to 115 mg in an average 5 oz. cup of regular drip coffee.
What happens to the caffeine that is removed from the coffee?
It would be a waste for all that caffeine to be discarded—especially considering the caffeine shortage in some parts of the world—so manufacturers collect and sell it. Major buyers include pharmaceutical companies and soft drink producers. While the kola nut provides a mild energy boost in your soda, the bulk of the caffeine comes from the extract derived from coffee beans during decaffeination.
This post first appeared in 2010.
