Taking the Buzz out of Coffee
The complex art of caffeine extraction and why taste is not the only challenge
The Food Chain · BBC World Service
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Show Notes
A former-coffee lover goes on the hunt for a decent cup without the buzz, and discovers why it's so hard to get flavour without a fix.
Emily Thomas delves into the complex art of caffeine extraction and discovers that taste is not the only challenge when it comes to taking the bounce out of a bean. The environmental and economic costs of decaf coffee soon add up, meaning a cup may carry a higher carbon footprint and be made with cheaper beans than the full-blooded stuff.
Could a caffeine free coffee plant hold all the answers? A botanist explains why finding a suitable candidate is an unpalatable challenge.
Or are we being over sensitive? A scientist explains why some of us react badly to caffeine, whereas others can fall into a slumber after two espressos.
(Photo: Cup of coffee with drop suspended above it. Credit: BBC)