Decaffeinated Beverages are drinks, especially COFFEE, TEA, and SOFT DRINKS, from which most of the caffeine has been extracted. The process of decaffeination causes a small loss in flavor and aroma. Decaffeinated coffee is not caffeine free; it contains low levels of caffeine, 1 to 5 mg per cup, compared to 100 to 150 mg for a cup of regular. This level may be enough to trigger cravings in those attempting to overcome caffeine addiction. Some producers extract caffeine from roasted ground coffee with organic solvents, either methylene chloride or ethyl acetate. Following solvent extraction, the decaffeinated beans are steamed to remove residual solvent. The excess moisture is removed and the decaffeinated beans are roasted. Ethyl acetate seems to be a safe solvent for caffeine extraction, though concern was raised about the use of methylene chloride because it is a weak carcinogen.

The U.S. FDA has ruled that the trace amounts of these solvents present in some decaffeinated coffee pose no health threat. To avoid organic solvents altogether, caffeine can be extracted with water, followed by charcoal filtration. In this process, beans are first steamed, then soaked in water for long periods to remove 97 percent of the caffeine. They are then dried and roasted to develop aroma and flavor. Tea can also be decaffeinated. Typically, solvent extraction either with ethylacetate or with carbon dioxide at high temperature and pressure can remove most of the caffeine from tea. Decaffeination affects the flavor of tea more than coffee.