Demand for decaffeinated coffee has been on the rise through the past 10 years. Ascertaining the best method for decaffeinating coffee beans has proven difficult, with a range of hopeful techniques used and then subsequently banned. The swiss water method has eventually emerged as the safest and most effective method, however this requires liquefied CO2, and a pressure of roughly 75 atmospheres, thus making it difficult and cost ineffective in to do in a school laboratory. However, organic substances such as ethyl acetate and dichloromethane are readily available and easy to make to the concentrations and volumes required for the decaffeination process. As an avid drinker (of coffee), this topic certainly carries personal significance. This topic carries extra significance at times of the day when I do not want to feel the side effects of caffeine, but enjoy the taste of coffee.
The following techniques should not be performed at home for consumption, however satisfying personal curiosity into this topic certainly merits the investigation.