Industrial decaffeination processess claim to leave as little as .04%
caffeine, and the best do only slight damage to taste when the process is
highly controlled. Tom has apparently not been tempted to invest in the
equipment for producing Sweet Maria's own decaffs.
Has anyone tried decaffeination at home? A less effective home process that
removed, say, only half of the naturally-occurring caff might
be interesting. The practice of "cutting" regular coffee with decaff seems
to be fairly widespread, but in my experience such mixtures have usually
resulted in a cup inferior to both components. If any significant amount of
caffeine can be removed by a home process, without special equipment, I
would like to try it, using a favorite green bean.
Contra muros, mater rubicolla
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