Coffee is one of the most widely consumed drinks in the world. Because of it’s high caffeine content, it also counts as the most widely used stimulant drug. With increasing concern about the effects of caffeine on the body, more and more people are searching for caffeine-free alternatives, including decaffeinated coffee. This is more complex than it seems, with coffee containing more than 2,000 different chemical compounds (including caffeine) which all contribute to the taste and aroma of the drink. These need to remain as unaltered as possible to make decaffeinated coffee a viable option. New research shows how biotechnology of the coffee plant may change the face of decaf forever.
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