ACID TREATMENT FOR DECAFFEINATION OF COFFEE

摘要

A method for producing decaffeinated green coffee beans includes a step of contacting the beans with an acidic fluid and step of decaffeinating the acidified beans by supercritical extraction. The acidic fluid is desirably an aqueous solution of an acid normally present in green coffee beans or roast coffee beans, preferably citric acid. The acidifying treatment compensates for loss of acidity which occurs during supercritical decaffeination which adversely affects the flavor and aroma of coffee beverage.