Decaffeinated coffee often has a reputation for poor taste. This loathing is largely attributed to the common methods of caffeine extraction. Two of the most used methods known include one in which chemicals are used to draw the caffeine out, along with the flavors, and then the flavors are soaked back into the bean; and another that uses carbon-dioxide-infused sparkling water to accomplish the same function. In either case, essential oils and flavors are removed and then soaked back into the bean before roasting. This process occurs while the coffee bean is still green. This can affect overall taste, and each method produces a different flavor range. read more..
A look at all things coffee, from beans to brewing