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Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffee

  • Written by Michael W. Crowder, Professor of Chemistry and Biochemistry, Miami University
Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffeeSeveral processes can take most of the caffeine out of coffee.AP Photo/John Minchillo

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...

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