Here's a fascinating video from the folks at Mental Floss on Youtube that explains the science behind the production of decaffeinated coffee.
So how is decaf made? Well, there are various methods involved including the mysterious-sounding ''super critical carbon dioxide decaffeination.''
A fun fact you'll pick up is that decaf coffee isn't entirely decaffeinated. Say what? That's because, as Craig Benzine explains, "the decaffeination process doesn't remove %100 of caffeine from coffee beans; usually 94-98%."
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.