- Coffee Science Information Centre (#)

  „A 150 ml cup of instant coffee contains about 60mg caffeine and filter coffee contains about 85 mg. For those who like coffee but are sensitive to caffeine, the decaffeinated beverage contains only 3 mg per cup.“

http://www.cosic.org/coffee-and-health/summary - Cached

See Technorati for links to this site, see Alexa for related sites and search this website for ›Caffeine In Decaffeinated Coffee‹.

Some slightly related:

- Coffee Science Information Centre

  „Standard values for the caffeine content of these foods and beverages have been set (1). Thus an average sized cup (150 ml) of ground roasted coffee contains around 85 mg, instant coffee 60 mg, decaffeinated coffee 3 mg, leaf or bag tea 30 mg, instant tea 20 mg and cocoa or hot chocolate 4 mg caffeine.“

http://www.cosic.org/background-on-caffeine - Cached

Drinking Decaffeinated Coffees

  „An obvious by-product of these methods is extra caffeine. This is sold for beverage and medicinal uses, making the price per pound of chemically decaffeinated coffee less expensive than Swiss-Water Processed beans as no caffeine can be reclaimed from the process.“

http://www.sallys-place.com/beverages/coffee/ decaffeinated.htm - Cached

Tea & Coffee 07/04 - World News

  „Brazil - A naturally decaffeinated coffee plant has been discovered. Coffee from the new strains could taste better than existing decaf brews, which can lose flavor compounds when caffeine is extracted with solvents, reports NewScientist.com. The discovery has caused controversy between Brazil, where the strains were discovered, and Ethiopia, where the trees were originally from.“

http://www.teaandcoffee.net/0704/world.htm - Cached

Coffee Decaffeination

  „Coffee is decaffeinated using a variety of processes.  All of which are relatively harmless to your health, but harmful to the beverage quality.  Almost all the methods of decaffeinating coffee consist of soaking the beans in water to dissolve the caffeine, extracting the caffeine with either a solvent or activated carbon, and then re-soaking the beans in the decaffeinated water to reabsorb the flavor compounds that were lost in the initial extraction.  The solvents typically used are methylene chloride or ethyl acetate, which both have a low boiling point.  Since ethyl acetate is found naturally in fruits you will hear people call this process "natural."  In any case the solvent never comes in contact with the bean itself, but only the water solution containing the caffeine that was previously extracted from the bean.  Therefore the process is relatively benign.  All methods of decaffeination are based on equilibrium principles and solvent/solute properties.  As such, neither all of the caffeine is removed from the coffee, nor are all of the flavor compounds returned or left in the coffee.  The chemical composition of decaffeinated coffee is altered, and therefore the flavor and aroma are changed. “

http://www.coffeeresearch.org/science/ decaffeination.htm - Cached

International Coffee Organization

  „EC regulations state that the caffeine content of decaffeinated coffee should not exceed 0.1% in the case of green beans or 0.3% in the case of coffee extracts (instant coffee) - dry matter basis.“

http://www.ico.org/acoff/caffeine.htm - Cached

Archived in Caffeine In Decaffeinated Coffee