Solvents and Coffee connections

Solvents and Coffee connections from chemistry                     point of view 

Two beans are obtained as the pulp is removed of the berry .Each bean has 1 t0 2% caffeine. These beans are then process to obtained coffee. The coffee is in power form and due to large surface area it easily soluble in hot water. Those people who like the smell and gain a feeling of satisfaction from the smell and taste of coffee also like decaffeinated coffee but they do not like or cannot tolerate coffee having caffeine. Now question arises how to remove caffeine from coffee so it becomes satisfying for the coffee drinker. The taste of coffee is due to caffeine and other organic compounds in it .caffeine and other organic components of coffee are non-polar however caffeine has some polar bonds which are which responsible for its solubility in hot water. Other non-polar solvents like carbon tetra chloride and are hazardous that’s why they are not use for caffeine extraction. Presently nearly in all coffee preparation carbon dioxide and water are used as solvents. Caffeine is also a very valuable and has a number of applications like    

      1)  It is used in the pharmaceutical industry 
    2)  It is used in soft drinks etc.