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Chemist Explains the Chemistry Behind Decaf Coffee
An anonymous reader quotes a report from The Conversation, written by Michael W. Crowder, Professor of Chemistry and Biochemistry and Dean of the Graduate School at Miami University: For many people, the aroma of freshly brewed coffee is the start of a great day. But caffeine can cause headaches and...
An anonymous reader quotes a report from The Conversation, written by Michael W. Crowder, Professor of Chemistry and Biochemistry and Dean of the Graduate School at Miami University: For many people, the aroma of freshly brewed coffee is the start of a great day. Producers decaffeinating their coffee want to remove the caffeine while retaining all -- or at least most -- of the other chemical aroma and flavor compounds. "But some techniques, like the Swiss water process and the indirect solvent method, have steps that may reintroduce some of these extracted compounds.
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