Good and Bad Ways to Decaffeinate Coffee Beans

 Have you ever wondered how your coffee becomes decaffeinated?
Experts say it can be tricky for consumers to figure out how to use a slightly lighter cup of coffee. It is believed that one of the three most common methods is harmful to the health of its drinker.
One method, relatively inexpensive, is to dissolve caffeine with chemical solvents such as dichloromethane or ethyl acetate. The method using ethyl acetate is a natural process, as this substance is also present in some fruits and vegetables.
On the other hand, dichloromethane is suspected of being a carcinogen.
"EU directives limit the amount of solvent that skimmed coffee may contain," says nutritionist and gastroenterologist Sabine Holsan.
For dichloromethane, the limit is two milligrams per kilogram of roasted coffee, according to European Union guidelines. But this is changing in other regions.
Finally, the carbon dioxide process does not require any solvents.
In this method, the coffee beans are exposed to jets of liquefied carbon dioxide at a very high degree of pressure, where the gas combines with the caffeine molecules to extract them from the raw bean, and then is withdrawn with a decrease in pressure to move the caffeine to another separate reservoir. The process must be repeated several times. 

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