In the United States federal regulations require that in
order to label coffee as "decaffeinated" that
coffee must have had its caffeine level reduced by no less
than 97.5 percent.
Example: Panamanian coffee is about 1.36% caffeine by weight
normally. This and many other arabica coffees are about
98.64% caffeine free even before anything is done to lower
the caffeine content..
When 97% of the caffeine has been removed only .0408 % of
the coffee weight is caffeine. About 4/100ths of 1%. At this
level it is labeled "decaffeinated.†How roasters
label their products is another matter. Suppose two roasters
roast Panama coffee that originally came from the same lot,
and were decaffeinated together in the same vat. One roaster
labels his decaf. "97.5% Caffeine Removed." The
other says his is "99+% Caffeine Free." Which
roaster is not telling the truth?
The answer is: They are both right. They are both
essentially saying the same thing.
Decaf should range somewhere in the 2-4 milligrams of
caffeine per cup range.
Currently used solvents for decaffeinating coffee include,
H2O (water), CO2 (Carbon Dioxide), Meth. Chloride, Ethyl
Acetate. Note: A relatively new method called Swiss Water
Decaffeinated uses "flavor-charged" water in the
decaffeinating process.
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