How does Decaf coffee work? Like isn’t caffeine naturally in the Coffea plant?
In: Biology
Yes. Most of the caffeine can be extracted at a lower temperature and time than most of the good flavours. This is done in advance with differing methods. The result is mostly-normal tasting coffee, missing most, but not all of the original caffeine content. It’s a sweet spot between strength and flavour but some of the naturally-occurring caffeination remains intact, as you expected. Nothing beats the taste of the real thing on the first extraction.
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