Decaffeination is the act of removing caffeine from coffee beans leaving the aroma as it is. It is carried out while the beans are still ‘green’, before they are roasted.
Drinking decaffeinated coffee is in theory, a way of enjoying the beverage while eliminating the caffeine and preserving the taste. Many of the physiological effects of coffee beverages are due to their caffeine content.
Consumer preference for natural, organic, and minimally processed foods is growing dramatically, as we all recognize that a healthy lifestyle includes not only good exercise and nutrition but also the elimination of chemicals and artificial ingredients in our food.
This process is technically known as supercritical fluid extraction. With the CO2 process,
Supercritical carbon dioxide (SCCO2) is now widely used for decaffeination. It was one of the first commercial applications for SCCO2 and has been in use since the 1980s.
This method uses two natural elements, pure water and carbon dioxide.
