Every week, I share something I learned in the previous seven days. I usually find these while I'm putting my weekly newsletter together but somehow, they don't quite fit!
This week, I learned about the science behind decaffeinated coffee. I finish most days with a decaf, so it's good to know how it gets made.
Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffee
Even unstimulating coffee has stimulating chemistry.
Michael W. Crowder
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