The Alternative to the Caffeine Rush: Decaffeinated Coffee
In a world where the traditional cup of coffee is a daily necessity for many, the alternative option of decaffeinated coffee has gained widespread popularity and is often recommended by health professionals.
Biologist and nutritionist Gaia Gottardi explains that decaffeinated coffee is obtained through the infusion or percolation of the coffee beans without caffeine. This process occurs when the beans are still in their raw and green state.
This alternative to the caffeine rush was born at the beginning of the 20th century by Ludwing Roselius, who worked for the “Kaffe-Handels-Aktien-Geselleschaft”, leading to the popular name of Hag coffee.
Whether for health reasons or simply a preference for a milder option, decaffeinated coffee has become a staple in many households and coffee shops around the world. Its growing popularity highlights the diverse range of choices available to coffee lovers, catering to all tastes and dietary needs.