Coffee beans have caffeine naturally in them. How is the caffeine removed from them to create decaffeinated coffee?
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They put a supercritital fluid (hot high pressure co2 that is too hot to be a liquid but under too much pressure to be a gas), which selectively dissolves the caffiene with the help of a little water and leaves the odor compounds and flavenoids behind in the bean. Mostly (some change still happens to the taste, it’s not perfectly selecting the caffeine only)
Pretty cool.
https://www.futurelearn.com/info/courses/everyday-chemistry/0/steps/22338
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