Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffee
Michael W. Crowder does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.
For many people, the aroma of freshly brewed coffee is the start of a great day. But caffeine can cause headaches and jitters in others. That’s why many people reach for a decaffeinated cup instead.
I’m a chemistry professor who has taught lectures on why chemicals dissolve in some liquids but not in others. The processes of decaffeination offer great real-life examples of these chemistry concepts. Even the best decaffeination method, however, does not remove all of the caffeine – about 7 milligrams of caffeine usually remain in an 8-ounce cup.
Producers decaffeinating their coffee want to remove the caffeine while retaining all – or at least most – of the other chemical aroma and flavor compounds. Decaffeination has a rich history, and now almost all coffee producers use one of three common methods.
