Difference between revisions of "Decaffeination process"
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Latest revision as of 11:27, 25 March 2012
Coffees are decaffeinated in their green state. Three principal processes are used today: the traditional or European process, the water-only or Swiss-Water Process, and the CO2 /water or Sparkling Water Process. All are consistently successful in removing all but a trace (2% to 3%) of the resident caffeine.
