This is an article for people who want, or need, to understand more about caffeine, their problems reacting to coffee, and what to do about it. There is no reason why caffeine sensitivity should prevent you from enjoying a delicious cup of coffee.
To understand decaffeination processes completely, one must consider the function of the caffeine molecule, with specific attention to taste. The caffeine molecule is a bitter alkaloid, so it contributes to acidity as well as the bitter properties of coffee.
Can decaf taste just as good as regular coffee? Is it processed with chemicals? Can it be decaffeinated without chemicals? Is there a coffee plant that does not contain caffeine at all? After it is decaffeinated does it still contain some caffeine?
