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Taking the Buzz out of Coffee

The complex art of caffeine extraction and why taste is not the only challenge.

A former-coffee lover goes on the hunt for a decent cup without the buzz, and discovers why it's so hard to get flavour without a fix.

Emily Thomas delves into the complex art of caffeine extraction and discovers that taste is not the only challenge when it comes to taking the bounce out of a bean. The environmental and economic costs of decaf coffee soon add up, meaning a cup may carry a higher carbon footprint and be made with cheaper beans than the full-blooded stuff.

Could a caffeine free coffee plant hold all the answers? A botanist explains why finding a suitable candidate is an unpalatable challenge.

Or are we being over sensitive? A scientist explains why some of us react badly to caffeine, whereas others can fall into a slumber after two espressos.

(Photo: Cup of coffee with drop suspended above it. Credit: BBC)

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27 minutes

Last on

Sun 16 Dec 2018 08:32GMT


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  • Thu 13 Dec 2018 23:32GMT
  • Sun 16 Dec 2018 08:32GMT

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