A modern method of making decaffeinated coffee depends on the properties of carbon dioxide above its critical temperature(31 degree celcius).This supercritical fluid (SCF) can dissolve caffeine from raw coffee beans , without dissolving most of the substances responsible for coffee's taste and flavour.After pumping away the solution of caffeine in SCF, carbon dioxide , the coffee beans are free of caffeine: any residual carbon dioxide disperses away.
And there you have it ... decaffeinated coffee
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