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.
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© 1987 Elsevier Science Publishers LTD
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Katz, S.N. (1987). Decaffeination of Coffee. In: Clarke, R.J., Macrae, R. (eds) Coffee. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3417-7_3
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DOI: https://doi.org/10.1007/978-94-009-3417-7_3
Publisher Name: Springer, Dordrecht
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