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

By Michael W. Crowder, Professor of Chemistry and Biochemistry, Miami University

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 why chemicals dissolve in some liquids but not in others. The processes of decaffeination offer great real-life examples of these chemistry…

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