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A chemist explains the chemistry behind decaf coffee
Even unstimulating coffee has stimulating chemistry.
In the relatively new carbon dioxide method, developed in the early 1970s, producers use high-pressure CO₂ to extract caffeine from moistened coffee beans. This method, which requires expensive equipment for making and handling the CO₂, is extensively used to decaffeinate commercial-grade, or supermarket, coffees. OSHA and its European counterparts have strict workplace rules to minimize methylene chloride exposure for workers involved in the decaffeination process.
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