Coffee pp 59-71 | Cite as

Decaffeination of Coffee



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.


Supercritical Carbon Dioxide Coffee Bean Green Bean Green Coffee Instant Coffee 
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Copyright information

© Elsevier Science Publishers LTD 1987

Authors and Affiliations

  1. 1.General Foods Manufacturing CorporationHobokenUSA

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