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The Great Decaffeination: A Comparative Study on Removing and Quantifying Caffeine from Coffee Beans

Semester: Spring 2024


Presentation description

This study compares two methods of coffee bean decaffeination, Swiss Water Extraction and ASE Ethyl Acetate Extraction, to determine their relative and absolute effectiveness. Analysis of each method is done via HPLC to determine mg of caffeine extracted per gram of coffee beans. ASE achieved concentrations close to that of the literature value whereas Swiss Water did not extract any detectable caffeine. Data informs efficacy-based recommendations for industry applications.

Other Group Members: Jennifer Kim & CJ Reid

Presenter Name: Alexandra Glatz

Presentation Type: Poster
Presentation Format: In Person
Presentation #B25
College: Science
School / Department: Chemistry
Research Mentor: Ashlie Kinross
Date | Time: Tuesday, Apr 9th | 10:45 AM