Any finally, the newest method of decaffeination uses triglycerides from spent coffee grounds to extract caffeine from raw coffee beans. The beans are soaked in a hot water solution to draw the caffeine to the surface of the beans. Then they are transferred to another container and immersed in coffee oils that were obtained from spent coffee grounds. The coffee oils contain triglycerides, which when heated for several hours at a high temperature, separate the caffeine – but supposedly not the flavor – from the beans. The beans are next separated from the oils and dried. The caffeine is removed from the oils, which are reused to decaffeinate another batch of beans.

All of these decaffeination processes adulterate the natural coffee bean in some way because they are extracting elements from the essence of the bean or tea leaf. While some methods claim to be better or safer than others, the processes are similar, and it can be tough for the consumer to discern which actual method is being used. Decaf drinkers should read product packages carefully and possibly contact the manufacturer to ask about which method they use.

Another alternative is again, just choosing a beverage with low caffeine content to begin with. Modify your intake and brewing methods to preserve flavor while lowering your caffeine exposure. One promising development for the future is the discovery of the enzyme that produces caffeine in the coffee plant itself. Scientists have discovered coffee varieties in Ethiopia containing a small fraction of the caffeine of traditional coffee. Further they are working on developing the enzyme into a commercial way to grow bioengineered, caffeine-free coffee. In the mean time, enjoy your coffee!

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