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  2. The 15 Best Caffeine-Free Starbucks Drinks, Chosen by a ... - AOL

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    14. Any Decaf Coffee Drink or Hot Tea. Ingredients: varies by drink Modifications: ask for decaf coffee when applicable Whether you get a simple Pike Place (aka Starbucks’s medium roast drip ...

  3. Is decaf coffee safe to drink? Experts weigh in on claims by ...

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    Here’s what you should know about whether decaf coffee is safe. ... Starbucks, for example, has three ways to remove caffeine: the natural decaffeination process, which uses liquid carbon ...

  4. 8 Best Starbucks Menu Hacks, According to Baristas - AOL

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    "The barista will add a shot of decaf espresso rather than use the frap roast, which is a coffee syrup," she says. "By replacing the frap roast with a decaf shot, the pumps of sugar for that ...

  5. Low caffeine coffee - Wikipedia

    en.wikipedia.org/wiki/Low_caffeine_coffee

    In the case of decaffeinated coffee, eliminating caffeine can cause a sharp decline in the natural taste of the coffee bean.During the process of decaffeination, the largest coffee producers in the world use a variety of ways to remove caffeine from coffee, often by means of chemical manipulation and the use of potentially harmful chemical components, such as methylene chloride or ethyl acetate.

  6. Torrefazione Italia - Wikipedia

    en.wikipedia.org/wiki/Torrefazione_Italia

    Starbucks, another Seattle-based coffee company, purchased Torrefazione Italia along with Seattle's Best Coffee in 2003. Starbucks announced in 2005 that all 17 Torrefazione Italia cafés would be closed before the end of the year, [1] and all of the San Francisco retail locations were closed on 27 October 2005. The coffee brand has been ...

  7. Decaffeination - Wikipedia

    en.wikipedia.org/wiki/Decaffeination

    Various methods can be used for decaffeination of coffee. These methods take place prior to roasting and may use organic solvents such as dichloromethane or ethyl acetate, supercritical CO 2, or water to extract caffeine from the beans, while leaving flavour precursors in as close to their original state as possible.

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