Decaffeinated CO

Decaffeinated with CO) supercritical is one of the cleanest and most accurate methods. It was developed by Kurt Zosel at the Max Planck Institute in Germany.

The trick is in the state of carbon dioxide. Under a lot of pressure, CO is becoming supercritical: it behaves as a gas and as a liquid. In this state it crosses the green grain and drags caffeine quite selectively, leaving behind most of the flavour compounds.

• No organic solvents: CO-is the same gas as bubbles.
• Keep the body and taste well.
• It's mostly used for large volumes.

As in any decaffeinated sold in the European Union, toasted coffee should be around 0,1% caffeine or less.

It is a good choice for decaf espresso mixtures and for daily coffee. At home, prepare it like any other: grind right before and adjust the milling calmly.