We all know that the beverage business is truly a money generating enterprise. As such, you can find thousands of advertising companies competing to be the one to ply the manufacturers' wares. Needless to say, coffee is one of these main beverages and just like bottled water, sodas and teas, they are all marketed around at least one primary ingredient; caffeine.
Yet usually, when dealing in the non-caffeine segment of the marketplace, a consumer may notice that you will find numerous terms that are used to describe the drink which includes caffeine free, naturally decaffeinated and just plain decaffeinated.
Normally, a beverage is considered caffeine free only if it by no means contained caffeine from the beginning. Of course, this would rule out the tea leaves and coffee beans since they each have caffeine content in their unprocessed, natural form.
Actually, there's a certain amount of caffeine that's contained naturally in different coffees and teas, so in case you really want your cup of coffee or tea to be non-caffeinated, then pay attention to the natural quantity of caffeine that is within the product and then find out how the remainder of the caffeine is removed from a particular kind or brand.
Even in this day of modern technology there's no way that any approach can entirely eliminate all caffeine content from a product. Within the United States there's no "law" about removing caffeine but the common indicates a beverage may be sold as decaffeinated if 97% of it's removed.
In Europe, they have a greater standard that indicates it may be termed decaffeinated if 99% of the caffeine is removed. You will find certain things that have an effect on the content of caffeine which can be in fact out of the manufacturers control and that includes the steeping times and methods of brewing, which each drastically influence the amount of caffeine that you end up drinking.
If you were to do an online search about how the decaffeinated approach work, then you may possibly find some fascinating things, like conflicting, diverse, misleading or just plain confusing results.
One cause for this is simply because of the amount of money that buyers spend on these beverages. It's so much that producers don't desire to take any chances of risking that revenue.
Yet usually, when dealing in the non-caffeine segment of the marketplace, a consumer may notice that you will find numerous terms that are used to describe the drink which includes caffeine free, naturally decaffeinated and just plain decaffeinated.
Normally, a beverage is considered caffeine free only if it by no means contained caffeine from the beginning. Of course, this would rule out the tea leaves and coffee beans since they each have caffeine content in their unprocessed, natural form.
Actually, there's a certain amount of caffeine that's contained naturally in different coffees and teas, so in case you really want your cup of coffee or tea to be non-caffeinated, then pay attention to the natural quantity of caffeine that is within the product and then find out how the remainder of the caffeine is removed from a particular kind or brand.
Even in this day of modern technology there's no way that any approach can entirely eliminate all caffeine content from a product. Within the United States there's no "law" about removing caffeine but the common indicates a beverage may be sold as decaffeinated if 97% of it's removed.
In Europe, they have a greater standard that indicates it may be termed decaffeinated if 99% of the caffeine is removed. You will find certain things that have an effect on the content of caffeine which can be in fact out of the manufacturers control and that includes the steeping times and methods of brewing, which each drastically influence the amount of caffeine that you end up drinking.
If you were to do an online search about how the decaffeinated approach work, then you may possibly find some fascinating things, like conflicting, diverse, misleading or just plain confusing results.
One cause for this is simply because of the amount of money that buyers spend on these beverages. It's so much that producers don't desire to take any chances of risking that revenue.
About the Author:
Cailyn Mieler is a professional writer and an expert on caramel macchiato and related topics.