Michael Crowder: Reaching for decaf? Learn more about the processes of decaffeination in coffee
Miami Chemistry and Biochemistry professor examines the various methods in an article for The Conversation
Michael Crowder: Reaching for decaf? Learn more about the processes of decaffeination in coffee
“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,” writes Michael Crowder, dean of Miami University’s Graduate School and professor of Chemistry and Biochemistry.
“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 concepts. Even the best decaffeination method, however, does not remove all of the caffeine – about 7 milligrams of caffeine usually remain in an 8-ounce cup,” Crowder writes.
Read Crowder’s article, “Retaining flavor while removing caffeine – a chemist explains the chemistry behind decaf coffee” that originally appeared in The Conversation.
