What is the process used to decaffeinate coffee beans?

The process of decaffeinating coffee beans involves specific methods that remove caffeine while maintaining the flavor profile of the coffee. Soaking unroasted beans in an organic solvent is one commonly used method. In this process, the green coffee beans are soaked in a solvent, often methylene chloride or ethyl acetate, which effectively extracts caffeine from the beans. The beans are then dried to remove any remaining solvent and moisture, leading to a product with significantly reduced caffeine content.

This method is advantageous because it allows for selective extraction of caffeine, minimizing the impact on the beans' essential oils and flavor compounds, which are largely responsible for the coffee's taste. It is a widely accepted decaffeination technique and is recognized for its efficiency in removing caffeine without severely altering the quality of the coffee.

In contrast, the other methods mentioned, such as high-pressure steam, cold water extraction, and applying heat, have their own processes and implications for flavor and caffeine removal but do not all involve the strategic use of organic solvents in the same manner as the soaking method. This highlights how the correct answer directly ties into industry practices for achieving decaffeination effectively.