How do they yank the caffeine out? It’s not magic—it’s chemistry. Beans start green and unroasted. They get soaked in a solvent, like methylene chloride or ethyl acetate.
Wait, that sounds scary. Relax. The solvent is removed before roasting. You’re not drinking paint thinner. Another method uses supercritical carbon dioxide—which sounds like a superhero move.
Fun fact: Some decaf beans are processed with water only. It’s called the Swiss Water Process. Very civilized. Very expensive.
