decafeïnering

Decaffeination, or decafeïnering, is the process of removing caffeine from coffee beans, tea leaves, and other caffeinated products to produce a beverage with reduced caffeine content. In coffee, it is typically performed on green, unroasted beans before roasting.

Common methods include solvent-based processes using methylene chloride or ethyl acetate, supercritical carbon dioxide extraction, and the Swiss Water Process. Solvent-based methods dissolve caffeine from the beans, then the beans are dried and roasted. CO2 methods selectively remove caffeine under high pressure, preserving more of the flavor compounds. The Swiss Water Process uses water and activated charcoal to extract caffeine without solvents.

History and safety: The first commercial decaffeination attempt was made in 1903 by Ludwig Roselius, who used a toxic solvent in a process later abandoned due to health concerns. Modern decaffeination relies on safer solvents or solvent-free methods, and is regulated to limit residual solvents in the final product.

Flavor and caffeine content: Decaffeination can alter flavor and aroma; different methods yield different levels of flavor retention. Most decaf coffee contains a small amount of caffeine, typically about 2–5 milligrams per 8-ounce cup, though levels vary by bean and method. In effect, decafeïnering aims to minimize caffeine while preserving as much of the original sensory profile as possible.