A decaf version of the popular English Breakfast.

Co2 Method

This process is technically known as super-critical fluid extraction. In the carbon dioxide method, the caffeine is stripped directly from the leafs by a highly compressed semi-liquid form of carbon dioxide. Pre-steamed leafs are soaked in a bath of super-critical carbon dioxide at a pressure of 73 to 300 atmospheres. After a thorough soaking for around ten hours, the pressure is reduced, allowing the CO2 to evaporate, or the pressurized CO2 is run through either water or charcoal filters to remove the caffeine. The carbon dioxide is then used on another batch of leafs. This liquid works better than water because it is kept in super-critical state near the transition from liquid to gas, combining favorable diffusivity properties of the gas with increased density of a liquid. This process has the advantage that it avoids the use of potentially harmful substances.

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