Decaffeination process
Revision as of 12:54, 5 April 2011 by Game widow (talk)
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.
