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Decaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated products are commonly termed by the abbreviation decaf. To ensure product quality, manufacturers are required to test the newly decaffeinated coffee beans to make sure that caffeine concentration is relatively low.
For people avoiding caffeine, decaf coffee seems like a harmless option. But some health advocacy groups that argue otherwise are petitioning the US Food and Drug Administration to ban a key ...
In the case of decaffeinated coffee, eliminating caffeine can cause a sharp decline in the natural taste of the coffee bean.During the process of decaffeination, the largest coffee producers in the world use a variety of ways to remove caffeine from coffee, often by means of chemical manipulation and the use of potentially harmful chemical components, such as methylene chloride or ethyl acetate.
Decaffeinated coffee was developed in 1903 (see Decaffeination: Roselius process) by a team of researchers led by Ludwig Roselius in Bremen, Germany. [2] [3] It was first sold in Germany and many other European countries in 1905–1906 under the name Kaffee HAG (short for Kaffee Handels-Aktien-Gesellschaft, or Coffee Trading Public Company). [4]
For morning coffee drinkers, the amount of caffeinated or decaffeinated coffee consumed didn’t matter, either — whether they drank less than one or more than three cups of coffee daily. Having ...
Decaf coffee made with other methods is usually yummier anyway, says Christopher Hendon, Ph.D., an assistant professor of chemistry and biochemistry at the University of Oregon who studies coffee.