Presentation description

This study compares two methods of coffee bean decaffeination, Swiss Water Extraction and ASE Ethyl Acetate Extraction, to determine their relative and absolute effectiveness. Analysis of each method is done via HPLC to determine mg of caffeine extracted per gram of coffee beans. ASE achieved concentrations close to that of the literature value whereas Swiss Water did not extract any detectable caffeine. Data informs efficacy-based recommendations for industry applications.

Other Group Members: Alexandra Glatz, CJ Reid