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Natural decaffeination is the common term for a solvent-based decaffeination process involving the chemical ethyl acetate. Like all other solvent-based processes, natural decaffeination works by first steaming the coffee beans so that they are receptive to the solvent. The solvent bonds to the caffeine, and then removed from the coffee beans. The beans are dried and are available for roasting like any other coffee[1]. The chemical ethyl acetate is derived from fruits, so it is considered more natural than other chemicals and safer than methylene chloride[2].

See also

References

  1. Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying, Fifth Edition, 231. ISBN 031224665X.
  2. Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying, Fifth Edition, 232. ISBN 031224665X.

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