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Coffee pp 59-71 | Cite as

Decaffeination of Coffee

  • S. N. Katz
Chapter

Abstract

Many of the physiological effects of coffee beverages are due to their caffeine content. The two major species of coffee, arabica and robusta, contain approximately I and 2% caffeine respectively. This corresponds to a cup of regular coffee containing on the average 85 mg of caffeine with a range of 50 to 150 mg based on preparation, blend and cup size.1 A cup of instant coffee contains approximately half that of regular coffee with a reported range of 40 to 110 mg. To minimise the physiological effects and still obtain the desirable attributes of a coffee beverage, many procedures for caffeine removal have been proposed.

Keywords

Supercritical Carbon Dioxide Coffee Bean Green Bean Green Coffee Instant Coffee 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers LTD 1987

Authors and Affiliations

  • S. N. Katz
    • 1
  1. 1.General Foods Manufacturing CorporationHobokenUSA

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