Some coffee lovers can’t do without their hit of caffeine. But if you prefer decaf, here’s the intriguing science of how it’s made, why it costs more – and how much caffeine makes it to your cup.
Academic rigour, journalistic flair
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US firm HeatGenie is hoping to revive a technology that has surprising origins in World War II and beyond.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Here’s the science.
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