Where does the caffeine go? Decaf coffee is just one of the growing segments in the coffee...

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Caffeine is a natural stimulant that is found in numerous plant species whose purpose is to act as a natural pesticide to ward off predatory insects. As far as consumption is concerned, caffeine has many sources that are found

in chocolate, pharmaceutical products, tea and, of course, coffee. According to the Coffee Research Institute located in Long Beach, California, "In the U.S., almost 90% of Americans consume caffeine daily. Many consumers enjoy the taste of coffee but do not want the caffeine due to a variety of reasons often attributed to health and wellness reasons." Decaf coffee offers consumers such an alternative. According to coffee broker and author, Tim Castle, "The demand for decaf in North America will increase over the coming years as our population ages. Since exclusive decaf drinkers (those who drink most of the decal consumed) generally choose decaf for health reasons, they want to know that their decaf choice is a healthy one and one that is also decaffeinated within established guidelines. Further, decaf drinkers will demand an increasingly better cup of decaf as the general level of coffee quality improves in restaurants, coffee houses and in what whole bean is available in grocery stores and through the internet."

The aim of decaffeination is to produce a blend, which retains its aroma and taste despite the processes, which are necessary to remove the caffeine. Since most flavor components develop during roasting, coffee is almost always decaffeinated in the green bean form. According to the Coffee Research Institute, "The levels of caffeine are controlled by the federal government in decaffeinated coffees, and in order for a coffee to be called 'Decal,' green coffee beans must have undergone one of several decaffeinating processes to remove 97% of the caffeine resident in the bean."

According to the Certified Processing Corporation located in New Jersey, "All methods of decaffeination basically involve soaking green coffee in a liquid tank to expel the caffeine. Some processes require an effort to re-inject lost flavor back into the beans. Then they are washed numerous times, dried and bagged. After decaffeination we have always wondered what happens to the caffeine. There are many decaffeinating processes, some using chemicals solvents, some gasses and some only steam or water."